Cal Poly grad brings bold Sichuan cuisine to SLO with weekly pop-up dinners, classes

When Garrett Morris studied abroad in China as a junior at Cal Poly, he had no idea it would change the entire trajectory of his life and inspire him to bring the culture and food of the region back with him to San Luis Obispo.

Morris — who graduated from Cal Poly with a bachelor’s degree in nutrition in 2014 — now owns and operates Sichuan Kitchen SLO, which serves up cuisine inspired by the flavors of the Sichuan region of China.

Sichuan Kitchen SLO officially launched in January and primarily served private dinner parties. Since its inception, the kitchen has expanded to include weekly Monday night take-out dinners by reservation at Benny’s Kitchen from 5-8 p.m. and weekly pop-up dinners at High Bar in Hotel San Luis Obispo on Tuesdays from 4:30-8 p.m.

“The kitchen allows me to share a little bit of authenticity and my experiences,” Morris said. “It’s cuisine with an educational element.”

In addition to pop-up dinners, Morris also hosts Sichuan cooking classes and workshops. On Oct. 12 and 14, Morris taught two separate sold-out dumpling cooking classes.

Learning by living: How Cal Poly grad learned cooking in China

After graduating from Cal Poly in 2014, Morris joined the Peace Corps and lived and volunteered in Nepal.

It was during this time that Morris was introduced to his now-wife, Coco Yang, whom he met through a mutual friend. Yang was from Sichuan and the pair went to visit the region together after finishing his term in the Peace Corps.

While Yang waited for a U.S. visa, the pair decided to live in China for a year. During that time, Morris attended the Spring Festival in Sichuan, a Lunar New Year celebration with food, cooking and mahjong games.

While living near Sichuan, Morris and Yang took several trips to visit her family, where Morris learned the cooking and culinary culture of the region.

“Garrett’s greatest cooking achievement is that his food has gained the approval of Coco’s family, whom still reside in Sichuan,” reads a description on the kitchen’s website.

Morris used everything he learned and brought it back with him to San Luis Obispo.

When Morris hosts one of his educational dinner parties, he said he shares a presentation on Sichuan cuisine and how it varies from other parts of Chinese cuisine. During these presentations, he also shows photos of his wife’s hometown.

“I don’t say I cook Chinese food because that is like saying European food,” Morris said. “It is so vague and broad and does not do justice to the variety of food across China. There may be overlap in certain dishes, but I like to focus on Sichuan food. The flavors and spices are bolder than in some other Chinese cuisines.”

SLO pop-up kitchen uses locally sourced ingredients

Morris is the sole chef at Sichuan Kitchen SLO and said it is very important to him that he uses locally grown ingredients in his recipes.

Morris said he builds close relationships with local farmers to source the ingredients for his meals.

“I love food, but I also love learning about the culture and why using local ingredients is important,” Morris said.

One grower Morris proudly partners with is Surfside Farm in Morro Bay, which sells a variety of fresh, organic produce like potatoes, garlic, bell peppers and many others.

All of Morris’ dinners are also available as vegetarian meals upon request.

“Chef Garrett brings applause-worthy Sichuan food to the Central Coast,” read one review on his website. “Using local harvested organic produce with his unique mix of spice flavors brings such delight with each bite. I particularly enjoy the generous vegetarian options each week offering new and unique dishes. He over-delivers every time.”

Entrees for Sichuan Kitchen SLO takeout dinners cost between $15 and $17.

For more information

For more information on how to order or any of his upcoming events, visit sichuankitchenslo.com, email gmorris123@yahoo.com or call 805-888-7752.