The creator of the popular Youtube channel "Outdoor Chef Life," Chef Taku combined his passion for cooking and the outdoors to become of the more prominent Chefs in the world. At a young age, in his home country of Japan, his father would take him out off the coast to fish for large mouth bass. It was not until after they moved to the Bay area in California and when Taku was studying at SFSU and working as a sushi chef when he discovered his love for foraging. It began inland where he would search out plants in his local area, eventually leading to Chef Taku searching for an endless variety of local seafood near the coast. As a sushi chef, seafood doesn't get fresher than harvesting your own.
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.
In March of 2020, Chef Taku, impressed with Riviera Seafood Club's quality, teamed up with Riviera on Outdoor Chef Life to showcase Riviera's Bluefin Chu-Toro Tuna. At the time, Riviera only shipped to California, Nevada and Arizona, but have since expanded shipping to the rest of the United States.
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.
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.