About Us
A chef's homage to Chinese-American flavors
Grounded In Service
Before pursuing culinary training, Kenny served in the U.S. Army. During his deployment in the Iraq War, he was awarded the Purple Heart and experienced the street food culture abroad.
After his military service, he returned to New York City to enroll at the French Culinary Institute. There, he worked to master his craft in New York kitchens including Jean-Georges Vongerichten's Spice Market restaurant and Silkstone Catering, combining the disciplines from his military training with the flavors of his heritage and rigorous French technique.
The Roots
Food runs in Kenny's blood—his grandfather roasted pork in a beloved NYC Chinatown fixture, and his own father was drawn to explore the roots of American culture through restaurant work in Wyoming. He eventually returned back to the Northeast to raise a family, but Kenny inherited that same sense of exploration.
Drawn to Southern culture, he moved first to Virginia before calling Alabama home, where he developed a deep appreciation for his community and its hospitality.
A Philosophy of Connection
Kenny served as Executive Chef at The National in Cullman where he first built relationships with local producers and neighbors. His culinary approach is defined by a commitment to the Hanceville community that goes beyond the dining room. By focusing on quality Southern ingredients, he aims to create a reliable experience that his neighbors can count on.
He envisions Country Wok as a community partner, continuing his commitment to local producers and engaging beyond the kitchen.
Our Core Values
Roots & Range
Chinese classics and beloved staples, reimagined with fresh ingredients and a whole lot of intention.
Service First
Our military roots taught us discipline, respect, and the importance of serving others with excellence.
Flavor Evolution
We're not afraid to push boundaries, crafting flavors that challenge expectations and turn first visits into regulars.
The Art of the Wok
