Steamed Blackthroat Sea Perch with Jon Yao | The Kitchen at The Los Angeles Times - Los Angeles Times
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Steamed Blackthroat Sea Perch with Jon Yao | The Kitchen at The Los Angeles Times

By Cody Long
, Jackeline Luna and Mark E. Potts
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Chef Jon Yao stopped by The Kitchen to prepare his Steamed Blackthroat Sea Perch with ginger and Tokyo Negi. , a plate he credits as being the first to really lean into his Taiwanese heritage. Yao credits his upbringing in the San Gabriel Valley and his mother for his rise as a chef, creating authentic, original dishes.

Jon Yao will be at this year’s Food Bowl presented by City National Bank. Buy tickets at lafoodbowl.com
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Cody Long

Cody Long is a former video journalist and producer for the Los Angeles Times who focused on food video. Originally from San Diego, Long received his bachelor’s in art with an emphasis in photography from San Diego State University. He has produced Emmy award-winning content for the San Diego Union-Tribune and has had clients including Sony Interactive, HSN, American Airlines and CQ Roll Call.

Jackeline Luna

Jackeline Luna is a former senior producer for video series. Before joining the Los Angeles Times, she interned for Politico, ABC7 and the Mercury News. She graduated from UC Berkeley with a master’s in journalism in May 2018.

Mark E. Potts

Mark E. Potts is the senior editor for video at the Los Angeles Times. A native of Enid, Okla., Potts graduated from the University of Oklahoma with a master’s degree in broadcast journalism. He has created and edited video for DreamWorks, YouTube, Microsoft, Sony and BET.

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