Wilson Chan(40)
San Francisco, CA
BIO
Wilson has been in the Japanese restaurant industry for over 15 years. He worked with many experienced chefs in San Francisco and Los Angeles.
Wilson's biggest influence was Kentaro Ikuta, executive chef of Yuzuki Japanese Eatery at the time, in San Francisco. Working under Ikuta, Wilson learned many of the basics and how to set a traditional Japanese course meal.
After training with Ikuta, he moved on to Tsubasa Sushi in Hayes Valley. There, he worked as an executive chef, and led the team earn Michelin Bib Gourmand for 2 years. However, he was eager for more knowledge in Japanese cuisine, so he decided to work at Oza Oza under Chef Tetsuro Ozawa, and Kappou Gomi under his greatest mentor Mr. Gomi. Mr. Gomi is now retired, but under him, he learned about Kaiseki and Kappou style of Japanese dining. Now, using this knowledge and experience, Wilson would like to create a menu his customers can enjoy, and get a new experience from.
Wilson's biggest influence was Kentaro Ikuta, executive chef of Yuzuki Japanese Eatery at the time, in San Francisco. Working under Ikuta, Wilson learned many of the basics and how to set a traditional Japanese course meal.
After training with Ikuta, he moved on to Tsubasa Sushi in Hayes Valley. There, he worked as an executive chef, and led the team earn Michelin Bib Gourmand for 2 years. However, he was eager for more knowledge in Japanese cuisine, so he decided to work at Oza Oza under Chef Tetsuro Ozawa, and Kappou Gomi under his greatest mentor Mr. Gomi. Mr. Gomi is now retired, but under him, he learned about Kaiseki and Kappou style of Japanese dining. Now, using this knowledge and experience, Wilson would like to create a menu his customers can enjoy, and get a new experience from.