Chase has come a long way from his culinary career start as an 11-year-old boy in his father's traditional Japanese restaurant. Born and raised in San Francisco, California, Chase has a contemporary and edgy take on Japanese food, which is a reflection of his American upbringing and the cooking traditions he learned from his father.
He's headed up kitchens all over the world for the iconic Nobu restaurant group. After four years in Vegas, he circled the Nobu globe working in Dubai, London and LA before finishing at Nobu Bahamas as Executive Chef.
Chase is primed to explore the finest of Sydney culinary delights in his menu. In fact, he spent his first four months in Sydney discovering the local fishmongers and produce suppliers. Every single creation on the menu is a delightful surprise.
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