As a first generation Chinese-American,
Vicki Fan was often lured to the kitchen
of her parent's New York apartment by the
exotic smells of the cuisine of their homeland.
United Nations' employees, Mr. and Mrs.
Fan frequently found themselves playing
hosts/chefs to dignitaries, diplomats and
friends from around the world, with the
sous chef support of their two children.
For Vicki, a love for cooking and entertaining
Graduating from Bucknell University, Vicki
continued to harbor a strong desire to
pursue her passion for food and hospitality.
Unsure of which path to follow, she soon
found herself employed at the New York
Hilton and Towers in the Front Office.
Vicki was happy with her promotion into
the management level at the hotel and yet
she felt as if she had taken a turn leading
away from her true goal, cooking. Finally,
after much consultation and contemplation,
she was accepted to train at the prestigious
Culinary Institute of America in Hyde Park.
Regarded by her instructors and peers
as an excellent academic and team leader,
Vicki was presented with the Katherine
Angell Award for Scholastic Achievement.
Graduating with honors, she had her choice
of training with some of the top chefs
in the culinary hotbeds of New York, San
Francisco and Los Angeles.
Intrigued by the new style of cuisines
being developed out west, she packed her
knives and headed to California where she
worked with such highly regarded chefs
as Bradley Ogden, Joe Miller and her eventual
husband, Kazuto Matsusaka.
Since their wedding in 1996, Kazuto and
Vicki have been fortunate enough to spend
time together both at home and at work.
They have lived in Paris, where they worked
together opening hot-spot Buddhabar, and
then New York, working together as Co-Executive
Chefs at Larry Forgione's Restaurant Above.
Returning back to Los Angeles, Vicki is
eagerly anticipating their project, Beacon,
an asian cafe, a casual yet upscale restaurant
of their own.