SPECIALTIES

• Japanese Cooking License
• HACCP Food Safety License
• HACCP Plan Specialist
• Sushi Rice Regulation Specialist
• Vegetarian Began Sushi Specialist
• Fugu Safety Serving License
• Japanese Restaurant Association Member
• Sushi Bar Business Consultant
• More than 28 years of Japanese cooking experience

EXPERIENCE

Chef Andy Matsuda was born in a small family restaurant in Kobe, Japan. After graduating from high school, he began to work as an apprentice at one of the most prestigious restaurants in Osaka for 5 years. At the age of 23, he returned to his hometown to help expanding the family business. Once that was completed, at the age of 24, he left for Los Angeles, California.

He brought clothes on his back, his Sushi knives and the heart full of hopes and dreams. Speaking no English at the time, he landed his first job in Little Tokyo as an assistant chef, but within a week was promoted to chief Sushi chef.

Since then, Chef Matsuda has worked at fine Sushi bar in LA, Aspen, New York, and also has had the opportunity to work for major hotels learning to cook other ethnic cuisine, such as French and Italian. With his years of experience and developing his reputation as a can-do guy, Chef Matsuda was asked to consult in the opening of many Japanese restaurants around the United States.

At the age of 36, Chef Matsuda faced the biggest challenge of his life; he was diagnosed with Colon Cancer and began the battle for his life. Going through 4 years of intensive treatments and self reflection, he began to understand the relationship between food and health, people and environment.

Overcoming Cancer, he was full of appreciation and wanted to somehow pay back his dept of gratitude to American Society. By sharing his years of experience, knowledge and skill with all people, to hold back no secrets, and to unveil the mysticism has been shrouding the art of Sushi for centuries. This is his gift to America.

From 1998 to 2001, he had been a vice president at California Sushi Academy. Also, he had been the chief instructor there.

In 2002, he started Sushi School in Los Angeles, California, "Sushi Chef Institute". He is teaching for beginners and professional chefs coming from all over the world. He is also consulting for many Japanese restaurants and Sushi bar

Chef Matsuda's vision to the future

As a Chef, I would like to impart my knowledge of Sushi to various people, in accurate and comprehensive manner, in order for them to discover new aspects of Sushi and gain more interests in this field. Also through this food culture, I would like to teach and pass on my way of blessing toward nature, love among individuals and peace among countries. Significance in teaching is to instruct my cooking style and skill to various people. My teaching ethic is based on appreciation to nature, family and society.