Before creating Bao Chow, Chef Corey Barnes, who has an extensive culinary background, worked for 6 years as a caterer, exploring all types of international cuisine. She fell in love with Bao while traveling in Tokyo, where Japanese, Chinese, and Korean flavors meld often. This was the primary inspiration for the Bao Chow menu. Once back home in Arizona, she found it near impossible to find delicious Bao and began developing her own recipes which included elements and techniques from several different Asian cuisines. Partnering with Yucca Tap Room's Rodney Hu presented the perfect opportunity to bring this unique fusion of flavors to Tempe.