At age nine, Lisa made a major move, leaving her hometown in China for California. Homesick at first, she found solace in her aunt's kitchen, surrounded by the familiar flavors of home. Those experiences working with generations-old family recipes and the complex flavors of Chinese cuisine inspired her to create her own, her culinary passion taking her across Asia to try different sauces and get the first hand stories behind the flavors in Thailand, Vietnam and Cambodia. Her first sauce, a ketchup and sriracha blend, was a hot success, and she left her tech job to focus on her new venture, taking her Asian upbringing and serving up new, complex recipes with an American twist. Whiskey barrel-aged sriracha? Don't mind if we do.