Executive Chef Derrick Foster gained his formal training from the Culinary Institute of America in Hyde Park, and prior to opening Tempo Urban Kitchen, Chef Foster spent time in the kitchens of The Devil’s Thumb Ranch in Colorado and The Musket Room in New York City. Originally from Kansas City, Missouri, Chef Foster has already absorbed the diverse dining options and culinary creativity blooming in his new backyard in Orange County.
Chef Foster’s use of innovative cooking methods and exotic ingredients bring an unparalleled uniqueness to Tempo’s menu. Guests will be hard-pressed to find comparable dishes anywhere in the county.(Tempo Urban Kitchen – 2014)
He then showcased his own style of cooking at an Los Angeles-based supper club with Robin Chang of Little Meats. That rotating pop-up led him to work with Sang Yoon at Lukshon in Culver City, where he realized that he needed to follow his passion for his native cuisine Kansas City Barbecue. This marked the birth of Ember BBQ, which he opened in January 2018 in Santa Ana, inside Native Son Alehouse.