Bun Lai

[3][4] His mother, who received an award from U.S. Representative Rosa DeLauro for her contribution in sustainable seafood,[5] is the founder of Miya's and his father is a Cambridge and Yale University-educated scientist and surgeon.

[6][7] Bun Lai's work as the chef of Miya's and as a leader in the sustainability movement has been featured in local and national publications (see "Media" below).

In 2001, Bun Lai initiated the removal from the menu of seafood that was caught or farmed in a way that was detrimental to the long term well-being of the harvested species or its habitats.

[20] In 2013, Bun Lai's use of cicadas in sushi was satirized by Saturday Night Live,[21] though in 2021 the New York Times praised his use of the insects as part of his mission "to encourage diners to eat in an environmentally conscious way.

[23]" Bun Lai has authored papers which were published in Scientific American, Harvard Design Magazine, and The Hill (see "Publications" below).