DIRECTOR OF CULINARY | EXECUTIVE CHEF
Chef Yo serves as the the Director of Culinary and Executive Chef at Ozumo San Francisco. A native of Japan, he spent his formative years working under Iron Chef Masaharu Morimoto after developing a strong foundation in French cuisine at the Institute of Culinary Education and multiple French restaurants in New York. Prior to returning to OCI, Chef Yo served as Executive Chef for Schulson Collective, a highly acclaimed multi-unit restaurant group based in Philadelphia. He was responsible for culinary operations at both Sampan (contemporary Asian small plates; $10M annual gross sales) and Double Knot (all-day concept with two floors of programming: coffee and cocktails upstairs and sushi bar and robatayaki downstairs; $10M annual gross sales). He also played an integral role with concept development for the company’s growth pipeline. Prior to joining Schulson Collective, Yo served as Executive Chef for Zentan Restaurant and Rooftop (2014-2018) located at the Donovan House Hotel (Kimpton) in Washington DC.
Yo’s prior experience with Ozumo/OCI spans 10 years whereby his last role with the company was Director of Culinary in 2014. Yo led the team and operations to peak performance whereby Ozumo San Francisco generated $9.8M and $9.9M in sales in 2012 and 2013, respectively. Yo also worked with Farallon restaurant and Hilton Hotels in San Francisco.