The eighth episode of Chef’n It, Behind the Apron Media’s monthly cooking series, premiered on Thursday, April 9. This time, chef Lon Symensma, founder and executive chef of ChoLon Restaurant Concepts, takes the spotlight.
In this episode, Symensma brings his signature balance of global technique and Colorado-infused Southeast Asian flavor to the screen, guiding host Tarah Runco through one of ChoLon’s most iconic dishes while sharing the stories and philosophies that have shaped his 30-plus years in the kitchen.
“I’ve spent a lot of my time traveling, and that’s where I’ve gained a lot of my inspiration over the years,” Symensma said during filming. “I like taking things that are very different and blending them together so that they are in harmony.”
Chef Lon Symensma’s Early Days
Symensma’s path to the kitchen began at a young age in Iowa, where cooking was a natural part of everyday life. His father, a veterinarian, was often given meat by local farmers, while his mother gardened and preserved food at home, shaping meals built from what was available and fostering an early understanding of ingredients and self-sufficiency.
At 14, Symensma began his career as a dishwasher at a local diner, quickly becoming captivated by the rhythm of the kitchen and working his way onto the line. That early curiosity grew into a lifelong pursuit, earning him a silver medal as part of Team USA at the 1996 Culinary Olympics at just 19, followed by recognition as National Junior Chef of the Year from the American Culinary Federation in 1997.
After graduating from The Culinary Institute of America in 1999, his career took him around the world, from Michelin-starred kitchens in France to stages in Italy and Spain, including time at Arzak in San Sebastián. He later trained under Jean-Georges Vongerichten in New York and contributed to the opening of Jean-Georges Shanghai, further shaping the global perspective that defines his cuisine today.
In 2010, Symensma brought his global perspective to Denver, opening ChoLon Modern Asian. The restaurant is his tribute to the vibrant flavors, textures, and stories of Southeast Asia. The name “ChoLon,” meaning “big market” in Vietnamese, references the bustling Chinese-influenced market in Saigon that inspired the concept while also nodding to Lon himself.
Inspired by his travels throughout Southeast Asia and China, including a year spent backpacking, studying regional techniques, and immersing himself in local food cultures, as well as formal training at the Royal Garden Hotel in Hong Kong and the five-star Datai resort in Malaysia, the restaurant translates those experiences into dishes rooted in the vibrant flavors and ingredients he discovered, thoughtfully adapted for the Colorado palate.
Larb Salad Lettuce Cups, ChoLon Style
In Episode 8, Symensma shares his Larb Salad Lettuce Cups. It’s a more traditional take on his Thai Brussels sprouts, a signature dish that’s graced the menu at ChoLon Modern Asian since day one.
Inspired by a larb salad he encountered while traveling in Laos, the dish highlights the classic combination of ground meat, fresh herbs, and roasted rice powder. Symensma incorporates a blend of Brussels sprouts and red cabbage, creating a version that reflects both his experiences abroad and American flavor preferences.
“A lot of Southeast Asian cooking isn’t about long reductions or slow processes,” he explained in the episode. “It’s about quickly combining flavors to create something bold and balanced.”
The dish is layered with flavor and texture. Ground pork is cooked with aromatics like shallots, scallions, and chili, then balanced with fish sauce, lime juice, and rice vinegar in a classic nước chấm. This helps to achieve the signature Southeast Asian profile Symensma explains as hot, sour, salty, and sweet. Herbs like Thai basil, mint, and cilantro bring brightness, while roasted rice powder adds a nutty crunch.
Throughout the episode, Symensma shares his depth of knowledge and respect for the regions of Southeast Asia and the culinary traditions. He breaks down key ingredients and techniques, from building layers of flavor with aromatics to understanding balance, while encouraging learning in the kitchen. He offers substitutions for harder-to-find ingredients, like jalapeño for Thai chili, and brown sugar for palm sugar, and explains the significance of nitrogen concentration in fish sauce, noting Phú Quốc, Vietnam, as his preferred region for the highest-quality production.
That same thoughtful approach extends to his commitment to reducing food waste and cooking with intention.
“I hate food waste. I always try to think of any time I’m putting something in the garbage, what could I use that for?” Symensma shared during filming. From repurposing ginger peels into simple syrup for cocktails to encouraging cooks to use the green tops of scallions as an herbal component, he highlights how small, mindful choices can make a meaningful impact in the kitchen.
Find the full Larb Salad Lettuce Cups recipe at ChefnIt.com or visit ChoLon to experience the Thai Brussels sprouts in the original form.
Watch Episode Eight of Chef’n It
Hosted by Behind the Apron Media founder Tarah Runco, Chef’n It is a monthly YouTube series that goes beyond the plate to share the heart, technique, and stories behind Colorado’s top culinary talent. Each episode offers an approachable, reimagined version of a signature dish made to inspire home cooks.
Watch Episode Eight now at ChefnIt.com or on Behind the Apron Media’s YouTube channel.
