Raised in Hell’s Kitchen, Karun’s Thai mother and Cuban grandmother kept his culinary tastes varied and exciting. He spent his late teen years living with a Sicilian friend’s family who not only taught him to make a proper red sauce but also introduced him to the New York’s fine dining scene. After a few years at a desk job, he gave up sitting for a living and moved to Paris to attend Le Cordon Bleu. Since returning to New York he has worked with a variety of cuisines from rustic Roman at Lupa, to urban Japanese at Matsugen and most recently to fine dining Italian at Ai Fiori and Ristorante Morini. He is excited to join the team at franny’s where he has been a regular diner for years. In his spare time he bikes and makes his own beer.