Chef William D'Auvray spent his early childhood in the Philippines and travelling in Asia, where he developed a love for food that cut across cultural boundaries. He studied in the kitchens of Los Angeles, Washington DC, and New York where he trained under masters from different national traditions. His teachers include Wolfgang Puck, Michel Richard, Nobo Matsuhisha, and Hidemasi Yamamoto. After opening numerous restaurants lauded by food connoisseurs, including the critically acclaimed Fins, he is excited by the challenge of introducing a rarely explored genre to Raleigh. Buku gives him the chance to share foods that he loves from around the world. "The concept of global food is all-encompassing," says William, "but the street element keeps it simple." He is cooking tried and true regional soul food. "Everything starts with high quality ingredients."
"Bu•ku is not fusion cooking. I'm not cooking French-Indian, or Chinese-Mexican fusion or anything like that. Rather, I strive to maintain a traditional root in my preparation that accurately translates food built on thousands of years of fundamentals. For example, the Sashimi prepared here will be prepared in a traditional way, very similiar to the way it is made in Japan. I may add touches of my own, but only if they make sense within the culture the food comes from. However, bu•ku takes a fusion approach to the menu as a whole. The distinct dishes from around the world are designed to work together as a meal."
Intertwined with the excitement of a borderless menu is the challenge of introducing unfamiliar foods to new guests. Many of the dishes on the menu are only served in restaurants where people go specifically to get them. "I realize that the menu can seem daunting," says William. "What is a sambal? What do lumpia look and taste like? How do all these things go together? I want questions like these to foster interaction between guests, the servers and myself. It's a participatory menu with plates that can be put together in many different ways. This makes each meal a more interactive, exciting experience."
