John Um – Corporate Chef at SUSHISAMBA

“The key to the culinary experience is striking a balance: achieving an end result that is equal parts taste and presentation. In many ways, I consider this process an art. Oftentimes when I plate dishes, I draw inspiration from the aesthetics incorporated in painting.”

With almost two decades as a prolific and inventive sushi chef, John Um is a master of both precise technique and aesthetic presentation. As SUSHISAMBA’s Corporate Chef, John not only delivers these skills, he contributes the unrivaled passion for his work to the restaurant brand on a global scale.

Born and raised in Seoul, South Korea, John developed an affinity for food at a young age, embarking on an international culinary journey that began with his grandmother who was also a professional diver, Influenced by their travels, John quickly acquired a taste for fresh aquatic life that would make most youngsters squirm, from sea urchin to abalone.

While developing his palette John also fostered an eye for creativity inspired by his mother and aunt, respectively, a potter and a painter. John’s unique approach to treating each plate as art canvas manifests into one of a kind edible art creations, highlighting the beauty, colors and textures of its ingredients and providing a visual feast for his audience.

Moving to the U.S. at age sixteen, John ambitiously sought professional experience to broaden his understanding of sushi and Japanese cuisine. In 2000, he launched his career as Sushi Sous Chef at Fuji Japanese Steak and Sushi House in Tennessee, developing his skill set by learning teppanyaki – an experience that strengthened his ability to cook for and communicate with, guests. Shortly thereafter, John accepted the role of Executive Sushi Chef at high-end Hanabi Japanese Restaurant and Sushi Rosen.

John moved to Nevada in 2009, accepting an opportunity as Executive Chef at The Sushi, where he specialized in sushi presentation and Japanese cuisine while facilitating front and back of house operations. Next, John became a Sushi Chef at Wazuzu in the Wynn & Encore hotels, bringing his creativity and knowledge to the kitchen of one of the hotel’s most popular restaurants.

In 2010, John joined the team as Executive Sushi Chef at SUSHISAMBA Las Vegas. His adventurous palate, artistic outlook and knowledge of Japanese cuisine was a perfect fit for the SUSHISAMBA ethos of fresh-meets-inventive dining. Regular travel to Japan and past travels to Brazil and Peru contribute to his commitment to both art and authenticity in his creations.

John was promoted to the role of Regional Corporate Sushi Chef in 2013, overseeing operations and menu development at Miami Beach in addition to Las Vegas. He was integral to the opening of the restaurant’s first international location in London in the summer of 2012 as well as the opening of Amsterdam in 2017.

In 2018, John was appointed SUSHISAMBA Corporate Chef, acting as the driving force behind the global brand’s innovative offerings. From his innate ability to pair ingredients that result in bold flavors to his creative disposition, artful plating and intensely flavorful cuisine-John’s unique skills are a significant part of why SUSHISAMBA remains on the cutting edge of culinary creativity.

During his tenure at SUSHISAMBA, John’s dishes have been lauded as true works of art by such esteemed culinary forces as The Art of Plating and Chef Talks. He is deeply committed to the beauty of color and texture that is characteristic of Japanese cuisine, taking it to new and unique heights as SUSHISAMBA’s Corporate Chef.