Meet The Team
Chef Kuo is the Chef/Owner and the driving force behind KUO Social Restaurant. He attended the Pennsylvania State University’s prestigious Hotel, Restaurant Management Program. He has taught at the Culinary Institute of America and holds a Master’s from New York University. By the age of 25, Steven worked with the likes of Bobby Flay, David Bouley, the Waldorf Astoria, Eleven Madison Park and brought a myriad of sumptuous specials to Buddakan, Nobu, the Four Seasons Hotel, NYC as well as the Shangri-La Hotels in China. Chef Kuo’s vision for KUO Social is a culmination of a dramatic backdrop and lighting complemented with exquisite Modern Chinese cuisine.
Born in Canton, China, Chef Yang Huang came to the U.S. with his family at the tender age of 11 years old to pursue the American Dream. Yang attended the prestigious Culinary Institute of America and is now considered by critics to be one of the top Master Chinese Chefs in the world. He was given the opportunity to work for Philadelphia/New York's most famous restaurateur, Stephen Starr. Under Starr’s tutelage, Yang continued to cultivate his skillset, constantly employing innovative and classical techniques in his expanding culinary repertoire. Chef Huang's 18 YEAR TENURE with Starr Restaurants included the opening of every Buddakan and was the Executive Chef of Buddakan, New York. Yang’s passion and mission is to create and serve exquisite Modern Chinese cuisine accompanied with extraordinary service and to make KUO Social guests feel right at home.
Born and raised in New York City, Allen graduated from Hunter College. Shortly thereafter, Allen attended the Art Institute of New York earning his Pastry Degree. Over the years, he has refined his talents in pastry and also began to expand his talents into the culinary world. Infusing elements from his own culture, he has created many new intriguing dishes full of flavors and textures. Allen began his career at A Voce in New York working with some of the finest talents in the city at the time. Through time, he’s worked in some of the best restaurants in New York such as Craft, The Breslin, Cookshop, Buddakan and Catch.
Interior designer, graphic artist, and painter Rafael Alavarez was born in the Dominican Republic and graduated the University National Pedro Henrizquez Urena with a degree in fine arts and architecture, and later was an artist-in-residence, art director, and instructor at Altos de Chavon School of Design in
Santo Domingo, an affiliate of New York’s Parsons School of Design. His artwork has been exhibited and published internationally. Alvarez collaborated with Adam D. Tihany for more than 12 years on many projects including Le Cirque restaurants, Spago restaurants, Thomas Keller’s Per Se in New York, and the Aleph Hotel in Rome. Alvarez opened his own design company, Rafael Alvarez Design, in
2004, and created Alvarez + Brock Design with Brannen Brock.
Filet Mignon Eggrolls
Vegetable LoMein or Fried Rice
Pork and Shrimp Dumplings
Sesame Chicken or Shrimp
Beef or Chicken with Broccoli
Vegetable Lo Mein or Fried Rice
Crispy Peppercorn Chicken Wings
Creamy Spicy Shrimp
Chung King Beef
Shrimp or Chicken with Sesame Sauce
Mu Shu Vegetables
Fried Rice or LoMeIn with choice of Chicken, Shrimp, Pork, Beef, or Vegetables
Transformed into a majestic Asian expiernce
offers a distinct sense of arrival