James Siao © Michael Harlan Turkell
James Siao is the executive chef of Finch & Fork at Kimpton’s Canary Hotel in Santa Barbara, Calif. Prior to heading west, Siao grew up in Ohio working in his father’s Chinese restaurant. He attended culinary school in Pittsburgh and built his resume at various positions around the United States. In 2009, Siao had the opportunity to help open a restaurant in Italy, an experience he draws on for his work at Finch & Fork. Siao enjoys checking out the California culinary scene, in addition to participating in local charities like Share our Strength’s Taste of the Nation.
Name: James Siao
Profession: Executive Chef, Finch & Fork in Santa Barbara, Calif.
Age: 34
Packing Tip? I pack light and efficiently with multipurpose clothing and shoes so they can all work together; then, I can fill extra space with cool items picked up on the trip!
Favorite travel memory? Traveling with friends to Niagara Falls, we got caught in a blizzard, couldn’t see anything and had to pull over and wait it through. It took about two hours to pass!
Bucket List Destination? Maldives
Favorite off-the-beaten-path spot? Nothing particularly special, but in Taiwan the street vendors are always great — especially those serving the beef noodle soup. That was always amazing!
What kind of traveler are you? Spontaneous but strategic
Funniest travel story? Same story about Niagara Falls; we almost got stuck, but it was hilarious situation on a spur-of-the-moment trip.
Best meal you’ve had on your travels? A memorable meal was when I was over in Italy in Pesaro, a coastal town. We had an amazing meal with friends sharing dishes from the region and local fishermen.
Craziest thing you’ve done while traveling? Cliff diving and snorkeling into a secluded pond in the middle of the Riviera Maya, Mexico
Favorite item collected from your travels? Collected many things along the way, but an item collected in Emilia Romagna, Italy that I’ve used often is a tool that makes Passatelli, a unique pasta made with eggs, breadcrumbs, Parmigiano cheese, pressed through this item to create the pasta itself.
Where next? Tokyo, I hope!
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