As a refugee, the tastes of my childhood have been an anchor in my life, and I want to share with others the joy Tibetan food brings to me.
Many people think of Tibet as a magical place stuck in the past, but actually it's full of modern twists and turns like anywhere else.
The food I make reflects the diversity and resilience of Tibetans in diaspora as we adapt to new surroundings.
-- CHEF LOBSANG DORJEE TSERING
Born to a nomad family in eastern Tibet, 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.
In 2006, Dorjee walked across the Himalayas for 1 month and 18 days, becoming a refugee in India. After training at a French bakery in northern India, Dorjee moved to Washington DC to pursue his dream of introducing more people to the unique flavors and heartfelt preparation of Tibetan nomad food. Now Dorjee brings his loving attention and finely honed skills to every dish he makes at his own business, Dorjee Momo.
Amberjade is the Director of Operations and handles vendors and supply chain, events, marketing, and media. Her background is in human rights advocacy, civil society capacity building, and communications.
Advocating for the removal of mines from Laos. Running a tight line in a tight kitchen.
Canadian canoe racer. Dumpling shot queen.
Master of details. Never not hustlin'.
Southern hospitality. Guest services jugaad.
Egyptian LGBTQ activist seeking asylum. Curry connosieur.
Brother in arms. BFF at the bar.
NASA Engineer by day. Momo fanatic by night.
Palawan-born. DC braised.