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I’m the owner and head chef of The Toasted Toad, located in Chelsea, New York. I started this restaurant in 2018 after coming home from Japan. Traveling has opened my eyes to my many different cultures and foods that people enjoy every day, and I learned so much from everyone that I’ve crossed paths with. As my journey was coming to an end in Japan, I came across this place that had the most amazing dish. When I asked what was in this dish, they said rice and cycad. Little did I know that cycad is poisonous in its raw form. From there, I was inspired.