THIS YEAR’S DEMO: “We’re probably going to make fish tacos again, because it’s what people want. But there might be a surprise dish.”
GO-TO GETAWAY: Staying at a private winery in Sonoma County. “It’s fun because it’s relaxing. I get to drink amazing wine and hear the stories behind them.”
DISNEYLAND MUST-DO: Getting cocktails at Carthay Circle Lounge, namely the Carthay Manhattan, made with Bulleit Rye whiskey and poured over a sphere of ice.
UPCOMING PROJECTS: “We’d love to do the catering for some of the tour stops of Dave Matthews Band and possibly music festivals such as Coachella and Stagecoach.”
MANAGEMENT STYLE: “Being inclusive. I like collaborating. If need be, I’ll take the lead but hopefully I’m surrounded by people who already know what they’re doing.”
CHILDHOOD SPOT: The Crab Cooker. At 14, it was the first U.S. restaurant he had seafood at when he moved from Brazil.
LAST MEAL: Chicken and sausage at Agora Churrascaria in Irvine.
POST-SURFING SNACK: An acai bowl from Sambazon in Newport Beach.
FAMILY THANKSGIVING SPREAD: “It’s always a mish-mash of cuisines. There could be a traditional turkey, a smoked turkey, and then Asian vegetables. There’s always something that doesn’t seem to fit, but it does with us.”
Lam presents at the festival April 7. Learn more about the Disney California Adventure Food & Wine Festival, which runs from now through April 23, here.