Yo Matsuzaki
Executive Chef
Executive Chef Yo Matsuzaki is a graduate of the Institute of Culinary Education School, NY and brings 20 years of experience as an executive chef at hotels and premier restaurants. He has been recognized for developing artisan-quality, creative products with locally sourced ingredients.
Matsuzaki is highly proficient in Japanese cuisine, as well as Southeast Asian, and California American cuisine. He has worked in award winning restaurants throughout the country which include Zentan in Washington, D.C., Sampan in Philadelphia, Ozumo in San Francisco, and Nobu in New York.
Chef Yo was born into a food-oriented family on the island of Shikoku, Japan where his family owned orange farms. He was taught from a young age to respect nature and the ingredients that come from the earth and was trained to cook Asian cuisine by his grandmother and mother.
James Kim
Executive Sushi Chef
James Kim, as the Executive Sous Chef at Wren, brings vast culinary experience and a passion for the art of food to The Watermark Hotel's restaurant.
This passion for the art of food actually stems from a background in art. Fascinated with pottery and aiming to become a concept artist, James' professional career started with attending art school. Through his side job as a line cook at a fine dining restaurant, James quickly realized that applying his love of art to food was a just-right fit.
Fast forward to the present day, James, the reputable chef you see at Wren now, brings over 16 years of experience specifically as a sushi chef. He lent his "art" to many high-end restaurants in California along the way, from Oakland to San Francisco to Napa. Some of his career highlights include prestigious restaurants like Ozumo, Morimoto, Keiko à Nob Hill, and Michelin-starred Benu.
When he's not in the kitchen, James can be found watching cooking shows (we told you he was passionate about food!), and he dreams of visiting Sushi Saito, one of Asia's 50 best restaurants, in Tokyo, Japan.
We're confident our Wren regulars— and even first timers—will be wow-ed by James' food which is both delicious and most certainly is beautiful.
Scott Han
Executive Sous Chef
The DMV native found his way towards his culinary career by watching PBS cooking shows growing up and was inspired by how food culture could bring people together in happiness. Scott attended and graduated from James Madison University where he earned a degree in biology and worked for government contractors doing research and testing on mosquito borne illnesses.
After a time, he decided to follow his passion and turned to the hospitality industry. Scott has over fifteen years of experience working with Chinese, Korean, Thai, Indian, and Modern American restaurants and has always focused on Japanese cuisine, which he is excited to further at Wren.
When not in the kitchen, Scott is a passionate recreational fisherman. Depending on the season he can be found in freshwater, inshore or offshore saltwater fishing.
Elkrim Mebrek
Director of Restaurants & Bars
Elkrim Mebrek, as Director of Restaurants & Bars of Wren, brings over 16 years of hospitality experience and has established a remarkable track record of leadership and innovation. Beginning in 2008, Elkrim launched his journey at the Delano Hotel in Miami, where he honed his skills at the renowned Blue Door restaurant. From 2012 to 2014, Elkrim took on the challenge of opening a new Italian restaurant at the Shore Club Hotel, successfully managing both the restaurant and bar operations.
This experience paved the way for a pivotal role as the Members Lounge Director at Coya Miami from 2015 to 2016, highly anticipated Arjun Wayne restaurants, where Elkrim excelled in creating a luxurious and exclusive dining experience. In 2016, Elkrim joined the team at DOA restaurant in Miami Beach, playing a key role as the General Manager from 2016 to 2019, where he contributed to the restaurant's successful launch.
Building on this success, Elkrim became the Opening General Manager for SHŌTO in Washington, DC, from 2019 to 2022, where he set the standard for exceptional service and culinary excellence. Most recently, from 2022 to 2024, Elkrim served as the Corporate Operations and Brand Director for both SHŌTO and AKEDO in Washington, DC, where he focused on elevating brand standards and operational efficiency across multiple locations. Elkrim's extensive experience and passion for the hospitality industry continue to drive his commitment to delivering outstanding dining experiences.
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