Chef Nathan Uy came early to his love of cooking. He grew up in Kampot, Cambodia, a seaside village midway between the South China Sea and the Gulf of Thailand. He worked for four years as a cook for the Communist Committee in Cambodia, making meals for 200 villagers every day. In 1979, Nathan and his wife escaped this cruel lifestyle by walking 120 miles through the jungles of Thailand to Vietnam.

For the past 10 years, Nathan has been an integral part of the executive kitchen staff at Wild Ginger, first as sous chef and for the last 4 years as the head chef . Cambodian soups and seafood dishes are his specialties, but Nathan’s expertise extends far beyond the borders of his home country. He is equally at ease with the cuisines of Burma, Thailand, Indonesia, Vietnam, Malaysia, China and Singapore, all of which are featured on the Wild Ginger menu.