Chef Lord Maynard Liara, originally from the Philippines, moved to the United States to learn independence and pursue his culinary dreams. Despite a privileged upbringing, he sought to escape a life of comfort to learn self-reliance. After working in various esteemed LA kitchens and serving as a culinary director, Liara finally opened his own restaurant, Kuya Lord, during the pandemic. His restaurant quickly gained attention, notably receiving a glowing review from the LA Times, which praised his innovative approach to Filipino cuisine. Liara's dishes, rooted in his childhood favorites from the Calabarzon region, blend traditional Filipino flavors with modern twists, aiming to make them as popular as other Asian cuisines like Japanese or Thai. His efforts were recognized when he was named the best chef in California by the James Beard Foundation. Liara's story is not just about personal success but also about promoting Filipino cuisine in America, with plans to expand his restaurant to other cities.