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.

Nakazawa (DC) – 1 Michelin star

Kappo Masa (Nyc) – 3 Michelin star

Sushi Seki (Nyc)

Nord Astur (Iceland) as the head chef

Kaz sushi bistro (DC)

Azumi (Baltimore) ,

Jazz and Soju (Baltimore) as the executive chef.

Negai sushi chef/owner where I provided 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 loves 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.

For me, cooking is...

My way to express my creativeness.

I learned to cook at...

different restaurants, picking up different techniques and flavors to hone my skill.

A cooking secret...

Use my creativeness to never waste anything. There is always something that can be done to manipulate something into something awesome.

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Chef John's reviews

4.33

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3 services

We had a great time with Johnny. He was very responsive and flexible with our restricted diet, and created a wonderful birthday experience for my partner.