His plates have been lauded as true works of art by such esteemed culinary forces as The Art of Plating and Chef Talks. Showcasing his culinary creativity and desire for a challenge, John creates an array of original dishes, never repeating an offering. Annual trips to Japan and past travels to Brazil and Peru serve as inspiration for John’s ever-growing repertoire and refined technique. His adventurous palate, artistic outlook and knowledge of Japanese cuisine shine in his ability to transform ingredients into memorable flavors. In 2010, John joined the Orange Brands Management as Executive Sushi Chef at SUSHISAMBA Las Vegas, an experience that has brought his journey full circle. Following The Sushi, John became a Sushi Chef at Wazuzuin the esteemed Wynn & Encore hotels, bringing his creativity and knowledge to the kitchen of one of the hotel’s most popular restaurants. John moved to Nevada in 2009, accepting an opportunity to be an Executive Chef at The Sushi, where he assisted with the direction of the menu, specializing in sushi presentation and Japanese cuisine, while facilitating a seamless relationship between front and back of house operations. Shortly thereafter, John accepted an Executive Sushi Chef and Japanese Kitchen Chef position at Hanabi Japanese Restaurant and Sushi Rosen, high-end establishments, where John oversaw and trained employees in customer relation management and food preparation procedures. In 2000, he became a Sushi Sous Chef at Fuji Japanese Steak and Sushi House in Tennessee, embracing an opportunity to develop his skill set by learning teppanyaki – an experience that strengthened his ability to simultaneously cook for, and communicate with, guests. Moving to the United States at age sixteen, John ambitiously sought professional experience to broaden his understanding of, and approach to, sushi and Japanese cuisine. John views each plate as a canvas, enhancing the experience for guests with conceptually plated ingredients - or as John says “edible artwork” - that highlight the beauty of color and texture characteristic of Japanese cuisine. His mother and aunt, respectively, a potter and a painter, fostered his eye for creativity, an aspect of his childhood that has inspired John’s current culinary approach at SUSHISAMBA, manifested in his artful presentations. Born and raised in South Korea, John developed an affinity for food at a young age, embarking on an international culinary journey that began in his hometown of Seoul.įirst influenced by his grandmother’s occupation as a diver, John grew up experiencing seafood in its freshest form, acquiring a taste for aquatic life that would make most youngsters squirm, including sea urchin and abalone. Main content starts here, tab to start navigating John UmĪs a Corporate Chef of SUSHISAMBA John Um, has mastered the art of sushi, from his precise technique to his aesthetic presentation.
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