George Ruan
Jōji
Chef George’s innate appreciation for fish and love of food would become a foundation for his rise as a sushi chef. In 2004, Chef George took on an opportunity to work for world-renowned Chef Masa, initially hired as a server. Recognized for his dedication and work ethic, he was soon training in the kitchen and... READ MORE
Chef George’s innate appreciation for fish and love of food would become a foundation for his rise as a sushi chef. In 2004, Chef George took on an opportunity to work for world-renowned Chef Masa, initially hired as a server. Recognized for his dedication and work ethic, he was soon training in the kitchen and at the grill station. When his potential as a sushi chef was revealed, he spent nearly 2 decades honing his craft at Masa.
This incredible opportunity to train in both front and back of the house in three Michelin starred Masa developed Chef George’s keen understanding of Japanese cuisine and commitment to fine dining.
Chef George introduces his namesake Jōji as an homage, a celebration and an interpretation of the cherished omakase experience.
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