Nigiri – Blue fin tuna (maguro), Japanese snapper (madai), Mantas shrimp (shako), Guiduck (Murigai), scallop (hotate), sea urchin (uni)
I started off my culinary adventure when I was 20 yrs old. Like most 20 yr olds, not really knowing what to do for their career, I went into a humble local/family oriented sushi spot in Severna Park, MD (Kyoto Japanese Steakhouse). Willing to take any position they were hiring for, I was fortunate to get hired for a sushi position. From there the culinary adventure began. Kappo Masa (Nyc) under Chef Masa Takayama –3 Michelin star, Sushi Seki (NYC) as a sushi chef under Chef Seki Shi, Nord Astur (Iceland) as the head chef, Kaz sushi bistro (DC) as a sushi chef under Kaz Okochi, Azumi (Baltimore) as sou chef under Chef Andy Gaynor, Jazz and Soju (Baltimore) as the executive chef.
Negai sushi chef/owner where I provided an on-site sushi bar for big corporate parties to intimate anniversaries.
I thrive off the pressure of taking on new tasks of creating something amazing to serve people who just love good food! I love working with different ingredients to match an event to complete the mission of bringing texture, flavors, and culture. I’m a cook and I love what I do.