Jorge Dionicio

Chef Jorge Dionicio is the executive chef and owner of Kansha in Manhattan, New York, where he masterfully blends the precision and elegance of traditional Edomae-style sushi with the vibrant flavors of his native Peru. Born and raised in Lima, he grew up surrounded by the aromas of ceviche, ají amarillo, and the warmth of family cooking. His passion for food began early helping his mother in the kitchen, experimenting with flavors, and absorbing the culinary traditions of Peru that would later influence his signature style.

Classically trained in Edomae-style sushi, Chef Jorge brings extensive experience from Michelin-starred restaurants. He refined his craft alongside esteemed Japanese chefs in some of the most renowned kitchens in the United States. His career includes working at iconic establishments such as Iron Chef Morimoto in New York City, Austin’s acclaimed Uchi, O-Ya, and Akashi. He also worked at Bouley, a two-Michelin-starred restaurant, followed by Azabu. His experience continued at the one-Michelin-starred Hirohisa, specializing in kaiseki cuisine, and later at Kaito, Hiramasa, and most recently, the prestigious two-Michelin-star Sushi Noz. His culinary journey has taken him from coast to coast, and even to Omaha, Nebraska each chapter shaping his technique and expanding his culinary vision.

Dedicated to perfecting his craft, Jorge continued his training in Tokyo at the World Sushi Skills Institute (WSSI), where he deepened his mastery of traditional Edomae-style sushi. During this time, he also competed in the World Sushi Cup, earning international recognition by placing seventh in one of the most prestigious and competitive sushi tournaments in the world. His international experience includes collaborative dinners in cities such as Tokyo, Paris, Rome, Oslo, Dubai, Warsaw, Bucharest, Brussels, and Monaco.

Today, Chef Jorge is not only a member of the WSSI, but also serves on its jury board, teaching workshops and helping organize national sushi competitions in France, Portugal, Poland, Belgium, Monaco, Romania, Ukraine, and Norway. He also judges at the European Sushi Cup, further solidifying his role as a leader and ambassador in the world of sushi.

At Kansha, Chef Jorge presents a seasonal and innovative Omakase, crafted with the finest ingredients sourced directly from Tokyo’s Toyosu Market. By merging traditional Japanese culinary techniques with the bold flavors of his Peruvian heritage, he offers guests an omakase experience that is refined, personal, and truly one of a kind.