Tony Inn - JaBä

WHO: Anthony “Tony” Inn is chef-owner at JaBä.

ABOUT: Raised in a family of devoted food lovers, Tony Inn’s culinary foundation was shaped by generations of Taiwanese tradition. From home-cooked washoku meals to exploring bustling night markets and traveling abroad, his palate was enriched by authentic flavors. He fondly recalls dishes like his grandmother’s braised pork belly and nimono tofu as early inspirations.

After attending culinary school, Chef Inn honed his skills in renowned Japanese kitchens, ultimately becoming chef de cuisine at the three-Michelin-starred Masa. His leadership extended to executive chef roles at Morimoto New York and the launch of Morimoto Waikiki in Hawaii, where he refined his culinary philosophy — embracing the elegance of seasonal ingredients and the mantra of “less is more.” His expertise later brought him back to New York under the Tao Group to lead Tao Downtown and revamp their omakase programs across New York, Chicago, and Los Angeles.

In December 2018, famed chef Toshio Suzuki personally sought out Chef Inn to take the helm of his Michelin-starred restaurant Satsuki, alongside his son Yuta. Unfortunately, the COVID pandemic resulted in the closure of Satsuki. Now, with JaBä, chef Inn presents a heartfelt tribute to Taiwanese cuisine. Drawing from childhood memories, he reimagines traditional flavors with refined techniques and a modern, playful sensibility. 

WHAT: After leading kitchens from the three-Michelin-starred Masa to Morimoto, Chef Inn brings a fresh perspective to Taiwanese cuisine, reimagining traditional flavors with refined techniques and a deep respect for heritage.

WHEN: Monday, Sept 28, 6:00 PM - 8:00 PM EST

WHERE: De Gustibus Culinary Studio