“I love the freedom of working for myself. No one really tells me what to do and I get to be creative when it comes to my recipes.”
Chef Matt Rojas
I am [still] learning every day, and even though it may be challenging at times, I can’t picture myself doing anything else at the moment.”
Chef Rojas, the current restaurant co-owner of Char Sue has always been in the kitchen, starting from a young age. He grew up in Arizona and moved to Phoenix for culinary school and has since worked in over 30 restaurants throughout his career. He has worked in restaurants like Eleven Madison Park, Nobuo at Teeter House and was the former Executive Chef at Rouge et Blanc. Today, he can finally call one as his own.
I grew up in the kitchen, so the menu is a compilation of personal recipes over the years. I have been developing them over the years hence they were ready when I decided on Char Sue’s menu.”
Chef Rojas along with his long-time friend, Edward Yau, reunited a little over a year ago and decided to hop on a business venture together, thus creating Char Sue. The restaurant’s name is a play on the word ‘Char Siew’ which refers to traditional roast meat in the Cantonese cuisine.
Smoked Bone Both Ramen
Roast Duck rubbed with Sichuan Spices
I am an outdoorsman. I enjoy hunting in the wilderness in Arizona and [hunting] in New York will always be different.”
Over the past year since opening their doors to the public, Char Sue has been gaining the attention and love from Lower East Side locals. On his days off, Chef Rojas enjoys hunting and snowboarding. Needless to say, hard work pays off and dreams do come true.
Char Sue is located at 119 Essex St., New York, NY 10002.Char Sue, Chef, lower east side, Matt Rojas, NYC, restauranteur