Jonas Otsuji, a fourth-generation Japanese American born in Hawaii, prides himself in the art of making sushi and creating unique Japanese inspired dishes. Jonas got his start as a child learning to cook Japanese cuisine at the age of 6 from his grandmother, Fumie Otsuji. Chef Otsuji apprenticed at the #1 rated sushi bar in Las Vegas, Sushi Roku. He went on to work at a number of sushi bars on the west coast learning new skills and techniques from each one. One of his most influential teachers was Master Sushi Chef Kunio Jimbo. "Chef Jimbo was so free with his knowledge and took the time to explain things in great detail. This inspired me to teach others." Chef Otsuji has paid it forward by teaching sushi classes at some of the most respected culinary schools in Utah.
"Jonas has taught the sushi portions for our Asian cuisine class and has done an outstanding job. The students relate well with him and look forward to him teaching and lecturing. I would recommend Jonas as an instructor or a faculty member of any institution.
Shawn Bucher
Chef InstructorThe Art Institute of Salt Lake City
" Besides being a joy to work with, Jonas is a take-charge person who is able to present creative ideas and communicate the benefits. He successfully developed his cooking classes and catered events. I highly recommend Jonas. He is a team player and would make a great asset to any organization.
Cathie Mooers, Culinary Director, Viking Cooking School
"Jonas has taught the sushi portions for our Asian cuisine class and has done an outstanding job. The students relate well with him and look forward to him teaching and lecturing. I would recommend Jonas as an instructor or a faculty member of any institution.
Shawn Bucher
Chef InstructorThe Art Institute of Salt Lake City
" Besides being a joy to work with, Jonas is a take-charge person who is able to present creative ideas and communicate the benefits. He successfully developed his cooking classes and catered events. I highly recommend Jonas. He is a team player and would make a great asset to any organization.
Cathie Mooers, Culinary Director, Viking Cooking School
"Chef Otsujis skills and attention to detail is amazing. We were very honored to have him teach at UVU."
Chef Franz Kubak Utah Valley University, Chef Instructor
" We love having Chef Otsuji at Orson Gygi. His enthusiasm for sushi is evident in his teaching. Beyond that, his eagerness to share his passion is an exciting experience. Jonas is a remarkable chef and teacher. "
Heather Smith Gygi Culinary Institute Director
"Chef Otsuji's teaching style is warm, helpful, and gives you confidence. The ingredients were of the highest quality and were abundant-you will not go away hungry!"
Laura Jeffereies, Manager, BYU Food Technology Center
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2010 WINNER
