Sokhang Pan, our lead bartender at Radish & Rye
“Working in food services, working with coffee, home brewing, and then working at a wine bar was when I realized, ‘Oh, this is awesome!’ My family has a noodle shop in Thailand, my cousin is a Michelin star chef; it’s just always run in the family. Food has always been around me and being a child of immigrants, learning about food and understanding food is a way to learn about culture.”
That love of food and the expression of culture contained within regional ingredients is what drove Sokhang to delve deep into the growers’ community here in New Mexico, searching for the best, freshest ingredients to feature in his cocktails.