Lona's Lil' Eats
Lona and her son pose in front of Lona’s Lil Eats.
Lona’s Lil’ Eats, Nora Ovchiyan
When she was a child, Lona was scared of shadows. There were no ticking clocks in her house of stones, but there were shadows. They crept over her home, cloaking it in darkness, indicating that it was dinner time. If the rice wasn’t finished before her mom returned from the mountain, Lona would be in a world of trouble.
Lona was born amongst a hill tribe in China. Her parents and three brothers still reside in this tropical region, void of electricity. The lifestyle of these mountain people is, as Lona describes it, something you would think comes straight out of the movies. The fact is, Lona was in her early twenties when she saw a phone for the first time and wore her first pair of shoes. She reminisced about the characteristic, thick skin on the hands and feet of those who surrounded her. It was evidence of years of labor, carrying water through the mountains, crafting their own dishes from clay, building fires, and sewing new patches to worn clothing.
Nowadays, Lona enjoys a glass of wine with friends, supporting her daughter’s music career, and tending to her son. When she was a child, however, Lona played with rocks until it was time for her to build fires and cook meals for her family. Her upbringing provided Lona with a wisdom and strength that most lack. While Lona admits that she misses her family and the tribe dearly, she also expresses her gratitude for her doting husband and growing family in St.Louis.
Lona immigrated to the U.S. after marrying her husband and giving birth to her first child. She dreamed of working as a chef but struggled in her search for employment without a culinary degree. She did not lack perseverance, though; for seven years, Lona worked a food stand at Soulard Market where she sold kabobs and slowly expanded her menu. Finally, she saved enough money to open her own restaurant in St. Louis, Missouri: Lona’s Lil Eats. Lona and her staff serve Asian-fusion food on 2199 California Avenue. The restaurant’s atmosphere is homey and warm, and the menu is just as welcoming, with vegan, vegetarian, gluten-free, diabetic, and paleo accommodations.
To Lona, her restaurant is a symbol that anyone can achieve their dreams with a little self-respect, a little patience, and a lot of perseverance. Besides being a successful business woman and chef, Lona enjoys hunting, fishing, and mentoring others. Lona’s greatest passion, besides cooking, is inspiring young individuals. She offers the help she wishes she had received when she first immigrated to the states. Her most valuable lessons reveal delicious recipes as well as the importance of embracing failure long enough to experience success.
If Lona could be any spice, she would be a chili pepper because they are always flavorful and easy to grow.