Korin Chef

Japanese culinary inspiration and know-how for all cuisines
Chef’s Interviews - featured
David Chang is the chef-owner of Momofuku. Before opening Noodle Bar in 2004, Chang worked in the kitchens of Jean-Georges Vongerichten, Daniel Boulud and Tom Colicchio. He has been honored with numerous awards from Food & Wine and Bon Appétit. Chang has been named to TIME 100 and GQ men... Read More
Chef's Interviews
Makoto Okuwa – Chef/Owner at Makoto Restaurant Hailing from Nagoya, Japan, Makoto Okuwa’s passion for his home culture’s cuisine has always been apparent, as he attempted to make his first hand roll at the age of 3. His decade-long apprenticeship began at 15, first under Sushi Master Makoto Kumazaki, then... Read More
Chef's Interviews
A gifted chef and strong businessman, Kevin Cory first began making sushi at the age of 19 under the supervision of Executive Chef Nobuo Kase in Miami. From this early apprenticeship Cory learned the mentality of a true chef, valuing precision, creativity, and a deep knowledge of the craft. After... Read More
Chef's Interviews
Janine Denetdeel has always been fascinated by food, in particular the cooking of women within her Navajo family. She left her hometown of Phoenix, AZ to attend the Culinary Institute of America in Hyde Park, NY after high school, graduating in 2008 and working under Chef Dale Talde at Buddakan... Read More
Chef's Interviews
Robby Cook first developed a curiosity about Asian ingredients during university. He opted to drop out of college, moving to Santa Monica, CA, where he attended sushi school, followed the Institute of Culinary Education in NYC. His first cooking job was with Josh DeChellis at Sumile, and his first sushi... Read More
Chef's Interviews
What made you decide to be in the culinary industry and how did you start cooking? I used to watch my mother cook. She would sing while she cooked when I was a little boy and I used to admire her knife skills.  As a child you don’t really think... Read More