Bryan Nagao is a fourth generation Japanese-American raised in Oahu. Nagao honed his culinaryskills in San Francisco and Hawaii training with world renown chefs like Roy Yamaguchi of Roy’s Restaurants. He landed his first post as Restaurant Chef in Asia at The Peninsula Hotel Hong Kong where Felix was named ”Best Restaurant” by Hong Kong Tatler for six consecutive years(1996-2001) under his tutelage. In 2002, Condé Nast Traveler Magazine named Nagao’s next Hong Kong venture, Kokage, among their ”Best New Restaurants of the World.” Nagao opened a second Kokage in Seoul, Korea, the same year. His brief return to the US to open Mao was recognized by Denver’s 5280 Magazine as “Best New Restaurant” in 2003. To the delight of Hong Kong foodies, Nagao returned as Restaurant Chef to the territory to open D Diamond and head Alba Restaurant among others. Following the 2015 opening of Town by Bryan Nagao in Hong Kong’s Causeway Bay district, it was honored as the “#1 Restaurant in Hong Kong” by Trip Advisor. Town by Bryan Nagao was recognized by Michelin Guide for four consecutive years (2016-2019) and was among the SCMP’s “Top 100 Tables” from 2016-2019. Nagao is inspired to introduce his “Modern American cuisine with a Japanese Twist” to a new audience in Taiwan.