INTERVIEW: Macku Chan
Executive Chef and Partner, Kaze Sushi Chicago, IL
In Chicago with thousands of restaurants to compete with, a restaurant really needs to stand out in order to survive and succeed. Chef Macku Chan, Executive Chef and Partner of Kaze Sushi in Chicago, knows what it takes to differentiate his restaurant from all the other sushi and Japanese restaurants in the city. Kaze Sushi exhibits a unique food concept born out of Chan's annual trips to Japan to study under and work alongside his sushi master, as well as his hard work in opening two successful sushi restaurants in Chicago. Preparedness, research, and passion are his poison. His dishes are creative, innovative, and most importantly delicious! When you walk into Kaze, you immediately experience a calmness and serenity about the room. The minimalist design of the restaurant is meant to draw their guests' attentions, not to their surroundings, but to their plates. Presentation and delivery are just as important as taste because Chef Macku believes people eat first with their eyes. Restaurant Report sat down with Chef Macku to find out what the hype is all about!
The full version of this article is now available on Restaurant Report's membership site RunningRestaurants.com.
In Chicago with thousands of restaurants to compete with, a restaurant really needs to stand out in order to survive and succeed. Chef Macku Chan, Executive Chef and Partner of Kaze Sushi in Chicago, knows what it takes to differentiate his restaurant from all the other sushi and Japanese restaurants in the city. Kaze Sushi exhibits a unique food concept born out of Chan's annual trips to Japan to study under and work alongside his sushi master, as well as his hard work in opening two successful sushi restaurants in Chicago. Preparedness, research, and passion are his poison. His dishes are creative, innovative, and most importantly delicious! When you walk into Kaze, you immediately experience a calmness and serenity about the room. The minimalist design of the restaurant is meant to draw their guests' attentions, not to their surroundings, but to their plates. Presentation and delivery are just as important as taste because Chef Macku believes people eat first with their eyes. Restaurant Report sat down with Chef Macku to find out what the hype is all about!
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