Professional History – Tokyo, Japan

Trained under Sushi Master Fuji Fujimoro

It was under Master Fuji that I apprenticed the tedious, meticulous art of selecting the best seafood for sashimi and the art of gracefully cutting Sushi ingredients to “keep their integrity.” At times, I was up at 4 AM making sushi rice and mixing wasabi until I cried “7 lucky times.” It was a transcendental training that makes me a better chef to this day.