Chef David Yoshimura was raised in Houston, TX where he inherited his passion for food from his mother. After refining his skills at the CIA, David staged abroad at many notable restaurants such as Nihonryori Ryugin and Asador Etxebarri. Returning home from Spain he settled in New York City, working at wd~50 for several years up to the closure. Chef David joined the team at Californios in San Francisco and helped obtain their first michelin star within six months. With the help of his team at Californios, David Yoshimura later passed his Certified Sommelier exam to expand his knowledge of wine and beverages. Now Chef de Cuisine at the two Michelin star restaurant Californios , David has focused his goals on opening this restaurant with his eclectic experience to bring the Bay Area a new approach to Japanese American food.
Casey Kusaka was born and raised in Kaneohe, HI. Family gatherings are what drove his passion for food and beverage as this was always centered around food. He started his career in the kitchen which led him to the Culinary Institute of America in New York where he refined his cooking skills. Casey then worked his way up the ranks at the Momofuku Noodle bar for several years and fulfilled his need for cooking experience in New York. He then transitioned to the service side of the industry working at the highly renowned one-Michelin starred Lincoln Ristorante. Ultimately Casey returned back to the Momofuku food group as a captain at their two-Michelin star Momofuku Ko. Now the General Manager at the two Michelin star Californios in San Francisco. With the opening of this restaurant he wants something that truly speaks to his personal experience and able to share it with his guests.