Formerly owning and operating NoVe Kitchen and Bar in Miami, Florida (now permanently closed), Chef Hiroyuki Terada, or simply Chef Hiro, has garnered a huge social fanbase with over 1.8 million YouTube subscribers featuring his exceptional cooking and sushi crafting talents. As a Master Sushi Chef, Chef Hiro broke the Guinness World record of most sliced carrots blindfolded in 30 seconds and developed his YouTube channel "Diaries of a Master Sushi Chef" into a large platform showcasing his abilities with a knife, with several of his videos exceeding 10 million views and one even reaching up to 23 million views.
Chef Hiro began studying the art of sushi at age 10 from his father. At RKC Culinary School in Kochi, Japan, Chef Hiro became known for his speed with the knife and attention to detail between the years of 1987 and 1989, after which, he began perfecting his culinary skills under Master Chef Kondo, a master of Kansai style cooking, at Yuzuan restaurant in Kochi, Japan until 1992. With strong determination, Chef Hiro eventually rose up to become a Master Sushi Chef after becoming a head sushi chef.
His love for Riviera Seafood Club and the Ito family began at the start of the COVID 19 pandemic, where it became increasingly difficult to acquire fresh, high quality seafood. The Ito family impressed Chef Hiro with their high quality bluefin tuna, fresh uni, exceptionally marbled A5 Japanese wagyu and more creating a long lasting partnership between the two.
View Chef Hiro's video below featuring an unboxing of Riviera Seafood Club's Bluefin Tuna, which Chef Hiro labelled "the best tuna I have seen":
Chef Taku began his youtube channel in May of 2018 showcasing his love for both culinary delights and the outdoor life. While most of the content takes place in the Northern California Bay Area, "Outdoor Chef Life" is looking to expand to feature the outdoor life and local foods from different parts of the world.
Born in the Hyogo prefecture near Kobe, Japan in July of 1956, Chef Andy Matsuda's family opened a small Japanese restaurant where he learned the joy of cooking at just 9 years old. At 16, Chef Matsuda imparted on backpacking trip across 16 different countries on multiple continents to understand how sushi plays a role in people's lives outside of Japan. After graduating from high school, Chef Andy Matsuda sharpened his skills at Genpachi, one of the most famous restaurants in Osaka, Japan while becoming a member of Yosei-kai, a sushi chef organization. After 5 years, Chef Matsuda returned home to help expand the family business for a few years, followed by his first life changing decision to move to Los Angeles at the age of 25.