Innovation Week: Soulayphet "Phet" Schwader
It’s Innovation Week, and we are featuring the giants of Lao food innovation in the U.S. Please meet Chef Soulayphet "Phet" Schwader. Hailing from Kansas, Phet pursued his culinary career on the East Coast and it has led him to opening Khe-Yo in downtown Manhattan. Phet attended the Lao Food Retreat in 2020 and sits on the Lao Food Foundation Advisory Board.
Q: What does innovation of Lao cuisine mean to you? Why is it important?
When we say innovation, I think about how I introduce and describe lao food to people. Separating from other cuisines - especially Thai. How do I get people to think about Lao food? Innovation is being able to make a dish that represents the cuisine and your own experience. At Khe-Yo if you get laab, you get soup because that’s how it’s been presented to me in my life. We guide our guests with the combinations. “This is Lao.”
Bell & Evans Chicken Salad (Laab-Gai) Fresh Herbs & Toasted Rice (Nam-Khao), Aromatic Chicken Broth (Gang Gai.) / Photo by Michael Condran
Q: What are a few Lao dishes, desserts, or beverages that you've worked to innovate?
We love to take a local product, like pig head, and incorporate that into a dish. You can make any protein popular. It’s a showstopper.
Hen of the woods - we fry it crispy, serve with noodles, chili sauce, herbs
Yellowfin Tuna Laab - everyone knows what ceviche is but we make it with Lao flavors. It’s refreshing. The fish is clean and perfect with sticky rice and kaipaen. Yellowfin Tuna, Curried Shrimp Chips, Seared Foie Gras, Crispy Shallots & Toasted Rice / Photo by Khe-Yo
Crispy Brussel Sprout Leaves- Caramel Fish Sauce & Pickled Peppers / Photo Michael Condran
Q: What does the future of Lao food look like?
If we keep getting people excited about Lao food and support the community, it can only get better. Representation- how do we represent ourselves uniquely Lao?
Q: Who or what inspires your innovation?
Always Lao community - having close ties to the Lao community, my mother, temple, weddings, funerals. An abundance of that.
Q: Where can people learn more about the work that you do?