What was your first industry job?
Sushi Itamae, an Izakaya restaurant.
If you weren’t in kitchens, what would you do?
I would have followed my father’s legacy and become an engineer.
What industry figure do you most admire, and why?
My mother, who is a chef. Her philosophy of perfecting the simplest of details have inspired me with my own style. She has the same mentality of discipline and respect with the nature and tradition that I do. She has also inspired the rest of our family, with both of my sisters being pastry chefs in Dubai and my brother Jeffrey works with me at LUNA Omakase.
What’s your pet hate in the kitchen?
Lying.
What’s the oddest thing a customer has said to you?
A guest once asked me if I could sing Happy Birthday to their dog. It was a little unusual, but I went along with it, and then whole table joined in. It actually made for a memorable service moment.
Sum up your cooking style in a single sentence…
Traditional meets innovation.
What’s the worst review you’ve ever had?
The toughest review I ever got was from a guest who felt their dish took too long to arrive. At first it stung, but it taught me the importance of communication.
What advice would you give someone starting out in the industry?
Watch, listen and learn from your mistakes.
Which single item of kitchen equipment could you not live without?
My knives.
What would you choose to eat for your last meal?
One of my favourite dishes is my mother’s embutidos.
À la carte or tasting menu?
Tasting menu, because it is the selection of chef’s creativity.
What’s the best meal you’ve ever had in a restaurant?
I really enjoyed RosaNegra in Miami.
Favourite fast food joint?
In-N-Out Burger and Jollibee.
What’s the dish you wish you’d thought of?
Ramen, it’s simple but endlessly adaptable, with layers of flavour that can tell story about culture, history, and comfort in a single bowl.
MasterChef or Great British Menu?
Master Chef, because I enjoy watching the contestants find out their own style and creativity. They push themselves outside of their comfort zone.
What’s the most overrated food?
Foie gras. It’s everywhere, but it’s not sustainable at all and it’s incredible cruel. We need to respect the produce and teach the consumers where their food really comes from.
You’re restaurant dictator for a day – what would you ban?
Negative energy. Restaurant should always feel like a place joy and discovery.
Who would your dream dinner party guests be?
Gordon Ramsay. I like his energy and mentality.
What’s your earliest food memory?
Eating onigiri as my childhood snack which my mother would make for me. When I eat it now it reminds me of home
What’s the closest you’ve ever come to death?
During a late-night shift, I almost slipped while carrying my sharpened knifes. I saved myself with a very ungraceful dance step.
What’s your tipple of choice?
I usually go for a Paloma mezcal.
What’s your favourite food and drink pairing?
Wagyu sando with Chateau Mercian Mariko Syrah.
What do you consider your signature dish?
Otoro tartare, fresh wasabi, Oscietra caviar with sushi rice crackers.