Chef Arpad Struthnmann

I am a professional Sushi and Japanese Chef with 16 years experience, but am also very comfortable with other styles of cooking. My aim is to produce the most palatable and optically pleasing plates possible with the ingredient at hand. Mindfulness when it comes to preserving our environment, and oceans in particular, is very important to me. In order to accomplish this, I make sure to only use fish that is caught by long-line or sustainable farmed, as well as having a zero waste policy and utilizing every part of the products I buy.