We wrap up our meeting with Chef John Ly by tasting some of the strata of flavors layered into his dishes.

We first sampled a fish entrée. Chef Ly’s sea bass was pan-seared to perfection with a crispy crunch that made a great contrast with the moist, flaky fish. The filet was served atop haricot vert and tomatillo risotto.
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Today we continue our chat with Chef John Ly of Strata Restaurant, discussing what’s in a name and the challenges that come with running a restaurant in the ‘burbs.

EOW: So let’s talk about the restaurant. What does the name Strata mean to you?

Ly: To me, “strata” means different layers, which is what I try to work into the food. The inspirations for my menu are really the things I’ve taken from my career and the places I’ve worked. I grew up in a Chinese restaurant but have worked at a wide variety of restaurants. I’ve been exposed to a lot of different things, and that’s what I want to reflect in this restaurant by having a diverse menu with different flavors from different regions of the world.
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We met with Executive Chef John Ly of the new Strata Restaurant in the Champions area, and he shared some tips for young aspiring chefs.

Eating Our Words: So I understand you started off pursuing a computer science degree. Tell me about that.

Ly: Yeah, I went pretty far towards getting my computer science degree at the University of Texas. I liked the challenge of it, but in the end, I didn’t want to be stuck in the cubicle. There wasn’t a lot of room for creativity, which is a part of cooking. I grew up in the restaurant industry and realized I missed that dinner rush with sauté pans flying everywhere. There’s a real sense of accomplishment after getting all the plates out.
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