At Alkemē, food is how we carry culture forward. Each meal is shaped by memory, discovery, and a desire to create connection at the table. We call this approach Culture-to-Table.
Founded by Hue-Chan Karels, Alkemē reflects her Vietnamese heritage and a lifelong relationship to food shaped by migration. Cooking, for her, is both nourishment and continuity—holding memory and transformation together through flavor and craft.
Erica Tai opened Alkemē with Hue-Chan in 2023 as Executive Chef & General Manager. Born in Taiwan and trained across cultures, Erica leads with judgment and steadiness. Her leadership shapes the experience from kitchen to dining room, ensuring consistency and care throughout the meal.
Since opening, Alkemē has received national and local recognition, including a James Beard Award semifinalist nomination for Best New Restaurant (2024) and the DiRoNA Award of Excellence (2026).
Together, they bring distinct histories into a shared kitchen, where heritage is experienced and carried forward—one table at a time.
Food
Our cooking carries Vietnamese heritage forward in its own voice. Flavors are built in harmony—sweet, sour, salty, bitter, and umami—balanced with freshness, texture, and attention to the senses.
Service
At Alkemē, hospitality is guided by Quý Khách—a Vietnamese virtue rooted in care, respect, and generosity toward one’s guests. Service is attentive and intuitive, shaped by the belief that a meal should nourish more than appetite.
Each guest is welcomed as family, with warmth, presence, and sincerity. Our commitment is not only to serve food, but to create a sense of ease and belonging—an experience carried by care, consistency, and quiet generosity.
