"Sushi Monkey doesn't take himself too seriously, has fun and playful combinations, but can still show up to a black tie event."
I started this company to bring some fun and creative recipes to traditional sushi. I have been a chef for more than 15 years; after attending Le Cordon Bleu, Pasadena I lived and worked in Los Angeles, San Diego, and Paso Robles. I am well versed in the kitchen and have risen the ranks from prep cook to line cook, Sous Chef and Chef de Cuisine.
Most of my experience has been in Japanese restaurants and I have a deep appreciation and understanding of traditional techniques. A few years ago, while helping to open a ramen restaurant, I was given the opportunity to learn from several talented sushi chefs. Sustainable and locally sourced ingredients were the primary focus, as well as priding ourselves as being a zero waste restaurant. Many of those disciplines have since become part of my drive, which helps me deliver the best possible product to my customers.
I have traveled around the world and experienced many cultures and cuisines. The name Sushi Monkey is a culmination of many things. My mother's nickname for me has always been "monkey" and I like to have fun with recipes and bring in creative ideas to traditional techniques. As I like to say "Sushi Monkey doesn't take himself too seriously, has fun and playful combinations, but can still show up to a black tie event."