Bun Lai is the James Beard Foundation nominated chef of the world’s first sustainable sushi restaurant, Miya’s Sushi.
Bun Lai is a founding Co-Director of an internship/mentorship program created in collaboration with Dr. David Ross of the Yale Psychiatry Wellness Initiative and Joel Tolman of Common Ground High School.
Bun Lai is on the Council of Directors for the True Health Coalition/GLIMMER which was founded by Dr. David Katz (Director Yale University Prevention Research Center) and Dan Buettner (Director Blue Zones Project). The goal of the True Health Coalition is to educate people on the core principals of health promotion and disease prevention.
Bun Lai is the former Director of Nutrition at New Haven Farms, a pioneering nonprofit organization that addresses the health and development of the low-income diabetics through urban agriculture.
Bun Lai has authored two papers which were published in Scientific American Magazine and Harvard University Design Magazine.
Bun Lai has been the keynote speaker of the the American Fisheries Society’s 141st annual meeting. He has, also, spoken at National Geographic Society, World Wildlife Fund, Harvard University’s Menus of Change, Chicago Ideas Week, Google, Monterey Bay Aquarium, Culinary Institute of America, Chef’s Collaborative Summit, New England Aquarium, Rensselaer Polytechnic Institute, Yale University, Harvard University, Wesleyan University, Williams College, New York University, Connecticut College, Museum of the City of New York, and the U.S. Department of Agriculture.
Bun Lai has appeared on television on ABC, NBC, FOX, Food Network, NHK (Japan Broadcasting Corp.) and NTV (Nippon Television). He has been featured in print media such as Eating Well Magazine, Prevention Magazine, The New York Times, The New Yorker Magazine, The Atlantic Magazine, Outside Magazine, Scientific American, National Geographic Traveler, Saveur magazine, as well as many other national and international media.
Bun Lai lives on a farm in Woodbridge, Connecticut, with four chickens, two goats, and many frogs. On his days off from kitchen, he hunts, gathers, and fishes underutilized edible species to supply Miya’s.