7301 WINDROSE AVENUE SUITE C200 PLANO, TX 75024
CONTACT US AT (469) 910-8112 / KAILegacyWest@lfcco.com
SUNDAY BRUNCH 12PM-4PM
MONDAY – WEDNESDAY 5PM-10PM
THURSDAY – SATURDAY 5PM-11PM
MONDAY – WEDNESDAY 4PM-12AM
THURSDAY – SATURDAY 4PM-2AM
A Little Bit About KĀI
KĀI is a southern Asian cuisine concept centered around an open wok kitchen. The light and airy interior, complete with a live edge bar, takes inspiration from American mid-century modern design and is complete with inviting wood tones to create a casual yet elegant feel.
Chef Kingshuk Dey
Chef King Dey is a world-renowned and highly educated culinary mastermind with more than 20 years of experience in the restaurant space. He’s worked in fine dining restaurants, five-star hotels and high-volume catering and smart casual dining in some of the biggest markets in the world including London, New York, Tokyo, Melbourne, Dubai, Bangkok, Reykjavik, Mumbai, and Bangalore.
He began his illustrious career with training in Bangkok and Toyko where he learned the Pan Asian and Japanese cuisines right in the heart of the homeland. Chef King returned to India and opened Thai Me Up, the first five-star Pan Asian restaurant, and earned Promising Young Chef of the Year Award in India. That was only the beginning.
Chef King’s reputation preceded him as he managed some of the most esteemed kitchens in the world. His ability to meticulously execute some of the finest dishes while overseeing dozens of sous chef and various kitchen staff led to numerous awards in the hotel and restaurant management industry including Best New Restaurant in London and a mention in the Michelin Star Guide.
Most recently, Chef King was the executive chef at Walker Bluff Winery and Restaurant in southern Illinois where he managed four different restaurant concepts from casual dining to corporate events and weddings. His first-hand experience, polished skill set, culinary creativity, and interactive management style make him an asset to any kitchen, restaurant or hotel.
Chef King is skilled in multiple styles of cooking, from modern French to authentic Indian, but it is his initial background in Pan Asian and contemporary Japanese fare that brings an authentic and eclectic experience to diners at KĀI.
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