Born to a nomad family in eastern Tibet, chef Dorjee and his family would pack up their belongings and black wool tents every season to move to new pastures for their sheep and yaks.
Dorjee grew up watching his mother and sisters cook over a cob stove. He became a Buddhist monk at age 6 and worked in monasteries for 16 years, where he learned how to prepare large amounts of food very quickly.
Dorjee immigrated to the US in 2014 with his wife Amberjade. In DC, Dorjee worked as the lead morning baker for award-winning Bullfrog Bagels, managing full production of thousands of hand-rolled bagels, from flour to final product. Dorjee became a prep cook for Chef Erik Bruner-Yang's Cambodian/Taiwanese influenced restaurant concept Maketto. He eventually moved to Honeycomb Grocer in Union Market, serving Japanese ramen and pork bao.
Now Dorjee brings his loving attention and finely honed skills to every dish he makes. Dorjee Momo is a refugee-owned, family-run Tibetan nomad food startup based at Union Kitchen in Washington, DC. Our mission is to introduce more people to the heartfelt preparation and unique flavors of Himalayan cuisine, and our approach centers delicious dishes from the Tibetan diaspora that are simultaneously authentic and creative.