Cruise Ship Kitchens. Silk Road Flavors.
"Consistent, high-quality meals tailored for corporate dining."
Chef Kun is a seasoned culinary professional with international experience behind him — including a role as Assistant Executive Chef with Norwegian Cruise Line, where feeding thousands of guests daily across diverse global cuisines is just Tuesday. He brings that same infrastructure thinking to every corporate spread: no chaos, no shortcuts, just reliable execution at scale.
Under his brand Loulan — named after the legendary ancient Silk Road city that once connected China to the world — Chef Kun offers two distinct cuisine styles: Chinese and Southeast Asian. Both menus are built from his deep experience with regional cooking, not approximations. The cumin beef is Xinjiang. The rendang is Malaysian. The three cup chicken is Taiwanese. He doesn't flatten the world into a single "Asian" category.
Chef Kun operates out of the Culinary Block commissary in the Bay Area, and his food is delivered, labeled, and staged by the CBC team. Every item comes with individual dietary labels. Every spread is ready before your team walks in.
Built for Scale
Norwegian Cruise Line trains for volume. Chef Kun brings that discipline to every order — 50 or 500 guests, same standard.
Regionally Authentic
Xinjiang cumin beef. Malaysian rendang. Sichuan spicy fish. Not a pan-Asian approximation — real regional dishes.
Dietary-Inclusive
Every set includes vegan and GF options built in. CBC labels all items individually at delivery — no guesswork for your team.
The Silk Road Spirit
Loulan was where cultures met and traded. The menu reflects that — one spread, multiple culinary traditions, one cohesive experience.
