Shuhei Shimazu

Joined the company as a Sushi head Chef candidate.

I then served as Sushi head Chef and then GM.

This year, with the change in ownership, my title became Executive Chef.

• Mentored junior staff, fostering professional growth and enhancing team capabilities.
• Presented insights and recommendations to senior leadership for data-driven decision-making.
• Reported issues to higher management with great detail.
• Fostering a cooperative and educational kitchen atmosphere improves team morale and productivity.

• At Kenzo Estate Napa, he was the Chief Sushi Chef of the opening staff and earned a Michelin star.
• He trained at Japanese Cuisine Kanda for a month just before coming to the United States.
• I started my chef training at the age of 15 in Tokyo and have 35 years of experience.
• He has worked in sushi restaurants, Japanese restaurants, pufferfish restaurants, and creative restaurants.
• Certified sake taster and shochu advisor, certified Fugu chef.
• Led Sushi bar operations, ensuring high-quality sushi preparation and presentation.
• Streamlined inventory management processes, reducing waste and optimizing .
• Enhanced customer satisfaction by creating visually appealing and delicious sushi dishes.
• Adapted menu offerings seasonally to incorporate fresh ingredients while maintaining consistency in flavor profiles.
• Developed close relationships with suppliers to source best ingredients.