Leo Lamprides is a Portuguese Greek American who was trained under chef David LeFevre when both were at the Water Grill, and was sous-chef for Michael Hung at Faith & Flower. Helen Li is an architect from Beijing who brings her home recipes to the business. The two combine and incorporate their backgrounds and experiences into their one-of-a-kind dishes, incorporating a pantheon of cuisines, from Hainan chicken to Uighur-style meat to Chinese risotto. The couple believe strongly in providing authentic dining experience by making almost everything from scratch, including tortillas, fermented chile sauce, stocks, and pickles.