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. Matsuzaki 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.