Suki Otsuki, Dallas Brand Ambassador Suki Otsuki, Dallas Brand Ambassador Kale, Quinoa and Butternut Squash Bowl with Pomegranate Vinaigrette A graduate of Texas Culinary Academy, Suki Otsuki is the executive chef of Mudhen Meat and Greens, a new restaurant at the Dallas Farmer’s Market conceived by Shannon Wynne and partners Keith Schlabs and Larry Richardson. Chef Suki also holds a Certificate in Patisserie and Baking from Le Cordon Bleu. Prior to opening Mudhen, Suki worked as the sous chef at the popular Dallas restaurant LARK on the Park alongside executive chefs Melody Bishop and Dennis Kelley. She also worked at the Dallas Design District gastropub Meddlesome Moth and Live Nation at the Dallas House of Blues. Mudhen specializes in farm-to-table produce, free range meats and poultry and sustainable seafood. Suki uses the bounty outside her door in flavorful, creative combinations on an extensive menu of starters, salads, sandwiches, entrées and B.Y.O.B (Build Your Own Bowl) — a big attraction for vegetarians and vegans. Her philosophy centers on clean eating and simply-prepared, veggie-focused food with clear origins, something not all that common in Texas. “I really worked a lot in developing Mudhen and I believe in honoring ingredients which is why I love The Perfect Purée. It is what it says it is.” Suki has used the purées off and on for years and started learning more about them from her friend and colleague Fernanda Rossano. As the newest chef ambassador, Suki is very enthusiastic about the creative potential of The Perfect Purée. “I really like it when people bring me goodies to have fun with,” she says. “When you learn about something really fun to cook with and you get to share it with fellow chefs, that’s pretty cool.” Suki grew up in Austin and has lived in Dallas for eight years. When she’s not in the kitchen, she’s busy taking care of her three dogs and and visiting family in Austin.