My name is Casey Ikeuchi Felton, and I am the owner and chef of banh oui. banh oui. started after a decade of working in the kitchen both here in Los Angeles and abroad in Sydney, Australia. My first kitchen job was working at Providence restaurant, where I fell in love with the elegance and sophistication of French and Japanese cuisine. After Providence, I furthered my culinary education at Red Medicine, honing my understanding for aesthetic plate up and locally sourced ingredients. I travelled to Sydney, Australia to cook and discover the flavor profiles I love most. When customers ask me about my menu, I tell them that as with most creative endeavors, the menu reflects my childhood and upbringing here in Los Angeles, and as a daughter to a Japanese transplant. My mom is originally from Tokyo Japan, and when she moved to America, one way for her to learn English was to enroll in different cooking classes. She's an incredible cook. Mom would cook Middle Eastern, Mexican, Chinese and American dinners during my upbringing, a great way to get the whole family to sit down at the dinner table together. banh oui. is inspired by banh mi sandwiches, because for me, it showcases all the elements that I look for in a dish. It has spice, pickles, fresh herbs, and a "meaty" element to create such beautiful balance in one bite. Every dish on the menu mimics these same flavors, because they're the flavors I grew up eating, studying and cooking.