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Bun Lai is a Hong Kong-born American chef and a leader in the sustainable food movement. His family restaurant, Miya's in New Haven, Connecticut, was the first sustainable sushi restaurant in the world. His mother, who received an award from U.S. Representative Rosa DeLauro for her contribution in sustainable seafood, is the founder of Miya's and his father is a Cambridge and Yale University-educated scientist and surgeon.
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Bun Lai has been featured in publications including National Geographic, Time, The New York Times, The New Yorker, Prevention, EatingWell, Outside, Scientific American, The Atlantic, Food & Wine and Popular Mechanics.

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