Executive Chef Mitsunori Isoda
Omakase Room by Mitsu
A chef for nearly three decades, chef Mitsunori Isoda is deeply passionate about preparing and offering the finest ingredients, as well as making each guest in his restaurant feel welcome and personally cared for. Chef Mitsu began his culinary career in his hometown of Osaka, where he operated a kaiseki-style reservations-only restaurant from his family’s home for 10 years.
In 2006 he moved to the United States, first working for five years in Memphis at Sekisui before relocating to New York in 2011. In New York, he worked at the Shiro of Japan location in Carle Place, then joined the team at Jewel Bako for his first stint there as a senior chef.
From 2015 – 2016, he worked with Chef Ichimura at Ichimura, the sushi counter within David Bouley’s Brushstroke. It was there, with Chef Ichimura, that Chef Mitsu feels he truly mastered the craft of making sushi. In 2016 he returned to Jewel Bako, now more experienced and ready to step into the role of Executive Chef. After 5 years at the renowned restaurant – which earned a Michelin star during his tenure – Chef Mitsu comes to lead Omakase Room in the West Village. He looks forward to warmly welcoming all of his guests and offering them a highly special omakase experience.
Executive Chef Shin Yamaoka
Omakase Room by Shin
Shin Yamaoka's culinary journey commenced in Gifu, Japan, where he began his professional career at the esteemed Mos Burger at just 16 years old. In the early 90s, he brought his talents to the vibrant food culture of New York City. Under the guidance of master Tadao Mikami, Shin honed his skills and developed a profound appreciation for Japanese cuisine.
Chef Shin has always been drawn to omakase-style dining, finding joy in crafting a distinctive menu. Throughout his career spanning over three decades, Shin has collaborated with renowned figures such as the late David Bouley, further refining his skills and broadening his horizons. Inspired by the cultural mosaic of New York City, Shin embraces the metropolis as an exciting and diverse culinary landscape, which becomes the foundation for his departure from tradition. While he seamlessly integrates various influences into his menus, each dish Chef Shin serves is a testament to his commitment to authenticity and innovation.
At Omakase Room by Shin, his dedication to excellence shines through meticulously crafted menus that showcase seasonal delicacies. Chef Shin strives to deliver an authentic and exquisite omakase experience, utilizing the freshest ingredients and fostering interactive engagement with guests. Through his unwavering commitment to sourcing premium ingredients, innovative menu creations, and a profound passion for Japanese cuisine, Shin Yamaoka has earned acclaim as a culinary luminary, captivating palates with each dish he presents.
Executive Chef Shinichiro Kanemaru
Omakase Room by Kanemaru
Chef Shinichiro Kanemaru’s 30-year journey in the culinary world began in his family's sushi restaurant in Japan, where he first honed his skills under the guidance of his parents. This early exposure instilled in him a deep appreciation for traditional techniques and the importance of selecting the finest ingredients. Chef Kanemaru’s career took him to Canada and back with periods at multiple Michelin-stared restaurants. He then joined the team at Ginza Kyubey, one of Tokyo’s most iconic sushi establishments, where he spent over 17 years refining his craft alongside the best of the best in Omakase.
Chef Kanemaru’s ability to balance tradition with innovation has made him a standout in Japanese cuisine, and he now brings this dedication and expertise to a new chapter, sharing his passion for sushi and excellence with Chicago.
Executive Chef Danilo Galati
Olio e Più NYC, Chicago & DC
Born and raised in Imperia, a small town in Italy, Danilo Galati embarked on his culinary journey at a young age by assisting his grandmother Irma making homemade pasta. This early experience instilled in him a deep appreciation for traditional cooking methods and the importance of family culinary traditions. As he worked alongside his grandmother, Galati developed a strong connection to his Italian roots and a passion for creating dishes that carry on the legacy of his family's homemade pasta recipes.
Following his graduation from the Culinary school IPSSAR in Alassio, Galati's relentless pursuit of culinary excellence led him to train in esteemed culinary institutes across Europe. During this time, he honed his skills under renowned chefs and acquired diverse cooking techniques.
Galati's culinary style integrates traditional Italian flavors with contemporary influences from around the world. He firmly believes in utilizing only the freshest and high quality ingredients to craft visually stunning and intensely flavorful dishes. Moreover, Galati's culinary creations often reflect his dedication to sustainable and locally sourced produce, exemplifying his commitment to responsible and ethical cooking practices.
With each dish he prepares, Galati invites diners on a culinary journey, leaving a lasting impression that continually redefines the boundaries of taste and innovation.
Executive Pastry Chef Jean-Baptiste Scordel
Boucherie & Olio e Più
Executive Pastry Chef Jean-Baptiste (JB) Scordel was born in the south of France. His passion for food and especially pastries comes from his dad, a Michelin-star chef. And the inspiration comes from his mom, who is Italian from Sardinia. His childhood memories also give him the sensitivity and a different vision of Italian pastries. JB started his culinary career 14 years ago. He had several experiences in different regions of France and many kinds of restaurants.
With all his skills and experiences, he can execute all types of pastries - from simple to fine-detailed and technical creations. He loves the rigour of Michelin star restaurants, but he has found his true happiness in creating simple, tasty, and elegant desserts. He believes that the best way to make people happy lies in simple things. Little touches carry special meanings.
JB is dedicated and passionate about everything he does. His mantra is “Be positive and Be yourself”.
Regional Chef De Cuisine Hector Diaz
Boucherie NYC & Chicago
Hector is a Puerto Rico native. He began learning cooking skills and recipes at a young age, thanks to both his grandmothers. After moving to Florida with his family, Hector studied at Florida State University while cooking at the then famous Buck Head Brewery to help with the tuition. He later transferred to Johnson and Whales University in Miami, to follow his love for culinary. There he studied classical French and Asian techniques, graduating in the top percent of his class.
Hector started his culinary career at a Miami landmark, The Forge. He worked his way up from a line cook to an Executive Sous chef. He traveled and down the East coast opening businesses for an exclusive restaurant concept development company, and at last, he settled in New York City with his wife and children.
In the city, Hector worked for celebrity chef David Burke at the “DB Kitchen” in SoHo, a popular, high-volume, upscale casual dining restaurant in lower Manhattan. Most recently, Hector worked as the Executive Chef at Les Enfantes de Boheme, where he runs a French bistro with farm-to-table fresh plates.
Executive Chef Michael Taus
La Grande Boucherie Chicago
Acclaimed Chef Michael Taus, with zealous decades of culinary experience, has been instrumental in defining Chicago's dining landscape. A graduate of the Culinary Institute of America, Taus has spearheaded culinary teams at some of the city's premier establishments, including his role as Culinary Director at the award-winning Untitled Supper Club and the multi-concept Gemstone Café Group.
Most recently, Taus was at The Wit Hotel, where he revitalized multiple venues, including State and Lake Tavern and The Roof. Renowned for his innovative approach and expertise in French and global cuisines, Taus is celebrated for crafting extraordinary dining experiences.
Now, as Executive Chef at La Grande Boucherie Chicago, Michael Taus is set to bring his extensive experience and passion to shape the next chapter in Chicago’s dynamic dining scene. His leadership extends beyond the kitchen and has a passion for giving back to his community as founding Vice President of the Trotter Project Board and as a contributor to the United Airlines Culinary Council, further solidifying his status as a prominent figure in Chicago’s culinary scene.
Chef De Cuisine Ahmed Ibrahim
La Grande Boucherie DC
Chef Ahmed Ibrahim’s career has followed an unconventional path. He trained as a geochemist before discovering his true calling in the kitchen, where he worked his way up from supporting roles to Executive Chef. In 2014, he took a position with Kona Grill opening their first DC restaurant before becoming Executive Chef of the Year in 2016. It was during this time that Chef Ahmed moved abroad with Kona Grill to Dubai where he spent time developing menus across the UAE and Egypt before returning to Washington DC, in 2020. Chef boldly presents flavors, ingredients, and spices emblematic of his own culinary history and his team’s experiences. Knowing how important this historical inclusion is, he makes an effort with his team to learn their own food stories – working with each of them to fold in influences and references.
Chef de Cuisine Luca Corazzina
Olio e Più Chicago
Luca Corazzina, a native of Padova, Italy, grew up learning Northern Italian cuisine from his mother, a professional chef. His family moved to Chicago in 1986 and opened a restaurant in Little Italy.
Luca's career highlights include roles as Executive Sous Chef at VIVO, Executive Chef at Pane Caldo in Miami Beach, Walt Disney World Resort, and the Francesca Group. He opened Figo Ristorante and expanded it to St. Charles, later consulting for Prosecco restaurant, the Kimpton Group, and serving as Executive Chef at 312 Chicago.
Luca's contemporary take on classic Italian cuisine is inspired by his mother’s emphasis on fresh, quality ingredients. He enjoys spending time with his two sons and visiting his hometown for inspiration.
Chef de Cuisine Yasser Mostafa
Olio e Più DC
With over 25 years of culinary experience, Chef Yasser Mostafa has been a key figure in the evolution of fine dining across multiple cuisines. A graduate of Le Cordon Bleu, Yasser has excelled in Italian, French, Mediterranean, and American cuisine, bringing a diverse and refined palate to every kitchen he leads.
Yasser’s career began with his role as Executive Chef at Il Forneetto Restaurant in New York, where he specialized in Tuscan cuisine and fine dining. He then led the culinary teams at Evo Bistro in McLean, VA, and Trattoria Villagio in Clifton, VA.
Most recently, Yasser served as the Executive Chef at Ciao Osteria in Fairfax, VA, and Mazaro Italian Restaurant in Arlington, VA, where he developed and implemented diverse, innovative menus. His leadership has been pivotal in streamlining kitchen operations and fostering strong relationships with vendors to secure the best ingredients.
As Chef de Cuisine at Olio e Più DC, Yasser brings his extensive experience and passion for culinary creativity to continue elevating the dining experience with his signature approach to Italian and Mediterranean cuisine.
Chef De Cuisine Fernando Cusco
Boucherie Union Square
Born and raised on a farm in Ecuador, Fernando grew up in a family tradition where he was taught from age nine how to cook rice, eggs, and other family recipes. His mother would show him and his brothers different cooking techniques, from stews to grills, and held competitions for the best cook in the house.
Fernando studied for Agricultural Technician. He enjoyed cooking as a family tradition but only set a goal to become a chef once he landed in NYC. Fernando successfully obtained a job at BLT Prime. He started as a Salad Cook, and soon enough, he became an essential part of the opening culinary team for BLT Bar & Grill. Upon two years at BLT Restaurants, he grew in confidence and explored his culinary skills in pizza making. He was then hired at Olio e Più and progressed from a Line Cook to a Chef de Cuisine. Fernando dedicated six years at Olio e Più. He also ventured out to Da Andrea and Pazza Notte to expand his horizons. Fernando now holds the Chef de Cuisine at Boucherie Union Square.
Chef de Cuisine Ivan Garcia
Boucherie West Village
Chef Ivan, born in Mexico, discovered his passion for cooking at a young age. He moved to New York, where he began his culinary career as a dishwasher. Through dedication and a relentless desire to learn, Chef Ivan advanced from this entry-level position to become a line cook, mastering essential techniques along the way.
His career took a significant turn when he was offered the role of sous chef, allowing him to continue growing and refining his skills. Ivan has held various notable positions, including executive sous chef, and is currently a kitchen chef at Boucherie West Village. Here, he continues to thrive and pursue excellence in the culinary industry.