TOO FATTY

For centuries, sushi masters in Japan shared an unspoken rule: never serve that fish! Its flesh was too fatty. Too red. Too oily. Too bloody. It was considered low-grade and only fit for cats or the desperate. Some fishermen wouldn’t even bother bringing it to shore.

But in the 1960s, a Japanese businessman living in Los Angeles had an idea. He flew a slab of the fish across the Pacific, placed it in the hands of a sushi chef, and introduced it to an American palate with no preconceived bias.

The reaction? Shockingly positive. Americans were obsessed with the rich, buttery belly meat! Soon, high-end sushi restaurants in the USA were showcasing this forbidden fish. And back in Japan, something strange happened: chefs who once turned their noses up began offering it too!

The fish gained status. Demand exploded. Its price skyrocketed.

And in 2019, at Tokyo’s top fish auction, a single one sold for $3.1 million.

What was the fish no one wanted?

Bluefin tuna.

What does this have to do with Match and Fable’s latest role?

Not much ... but actually, a little!

Woody happens to be searching for a Sushi Innovation Chef for his Richmond Hill based client. He’s looking for an individual to lead the development of unique, modern, and trend-setting sushi offerings. This role is ideal for a culinary professional who is passionate about Japanese cuisine and driven to push the boundaries of traditional sushi through innovation, presentation, and technique. The Sushi Innovation Chef will work with the culinary and R&D teams to conceptualize, test, and implement new menu items that align with the company brand vision while maintaining authenticity and quality.

POSITION:      SUSHI INNOVATION CHEF INDUSTRY:     HOSPITALITY / RESTAURANT LOCATION:     RICHMOND HILL RESPONSIBILITIES:

·         Create and test innovative sushi concepts that blend traditional techniques with modern culinary trends.

·         Lead the ideation and execution of seasonal or permanent sushi menu items across all locations.

·         Monitor global culinary trends, ingredients, and consumer preferences to inspire new sushi creations.

·         Ensure all new dishes meet brand standards for quality, taste, consistency, and presentation.

·         Train culinary staff on new recipes, techniques, and plating methods, while collaborating closely with other chefs and departments.

·         Work with procurement to identify and source premium, sustainable and unique ingredients for sushi development.

·         Ensure new menu items can be efficiently replicated across operations without compromising quality.

·         Maintain the identity of the brand while introducing creative and forward-thinking sushi offerings.

REQUIREMENTS:

·         5+ years of professional sushi experience, including 2+ years in a culinary innovation or development role

·         Formal training or apprenticeship in Japanese cuisine is preferred

·         Expert-level knowledge of sushi preparation, knife techniques, seafood handling, and traditional Japanese culinary practices

·         Demonstrated success in creating and launching original sushi dishes in a commercial kitchen

·         Solid understanding of food safety protocols and efficient kitchen operations

·         Strong communication and leadership abilities

·         Ability to travel across North America (~20%)

·         Comfortable working in fast-paced, team-oriented environments

·         NICE TO HAVE: Background in multi-unit restaurant concepts or upscale sushi dining

·         NICE TO HAVE: Familiarity with international sushi trends and emerging techniques

·         NICE TO HAVE: Deep passion for culinary creativity and continuous skill development

INTERESTED?  Then there are 3 things we need from you;

1.     Please send your resume to Woody at woody@matchfable.com.

2.     Ensure the subject line of your email reads: FATTY – 24D25MTCHFBL.

3.     In a short email, explain how your experience relates to this position.