Bun Lai is a James Beard Foundation nominated chef and the recipient of an Elm-Ivy Award, bestowed by the city of New Haven and Yale University to individuals and organizations that have enhanced the many partnerships and collaborative endeavors between the university and its host city. New Haven Living magazine has named Bun Lai one of the most influential people in the city.
Monterey Bay Aquarium and CNN have honored him as a Sustainability Leader of the Year for his leadership in the Sustainable Seafood Movement.
Bun Lai has appeared on ABC, NBC, FOX, Food Network, NHK (Japan Broadcasting Corp.) and NTV (Nippon Television) and has been featured inFood and Wine, Saveur, Eating Well, The New York Times, The New Yorker, The Atlantic, Scientific American, National Geographic and Outside, as well as numerous other national and international media.
Bun Lai was a speaker at the biggest fisheries event in the world, the American Fisheries Society’s 141st annual meeting. He is a sought-after speaker who has spoken at Chicago Ideas Week, International Festival of Arts & Ideas, Google, Monterey Bay Aquarium, New England Aquarium, Rensselaer Polytechnic Institute, Yale University, Wesleyan University, Williams College, New York University, Southern Connecticut State University, Museum of the City of New York and the U.S. Department of Agriculture.
Bun Lai is the cooking and nutrition leader at New Haven Farms, a pioneering nonprofit organization that addresses the health and development of the community through urban agriculture.
Bun Lai is also the cooking and sustainability instructor for an internship program created in collaboration with Common Ground High School and the Yale Psychiatry Wellness Initiative.