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John Um – Corporate Chef

 

@ChefJohn on Instagram

“The key to the culinary experience is striking a balance: achieving an end result that is equal parts taste and presentation. In many ways, I consider this process an art. Oftentimes when I plate dishes, I draw inspiration from the aesthetics incorporated in painting.”

 

As a Corporate Chef of SUSHISAMBA John Um, has mastered the art of sushi, from his precise technique to his aesthetic presentation. Born and raised in South Korea, John developed an affinity for food at a young age, embarking on an international culinary journey that began in his hometown of Seoul.

 

First influenced by his grandmother’s occupation as a diver, John grew up experiencing seafood in its freshest form, acquiring a taste for aquatic life that would make most youngsters squirm, including sea urchin and abalone. His mother and aunt, respectively, a potter and a painter, fostered his eye for creativity, an aspect of his childhood that has inspired John’s current culinary approach at SUSHISAMBA, manifested in his artful presentations. John views each plate as a canvas, enhancing the experience for guests with conceptually plated ingredients – or as John says “edible art-work” – that highlight the beauty of color and texture characteristic of Japanese cuisine.

 

Moving to the United States at age sixteen, John ambitiously sought professional experience to broaden his understanding of, and approach to, sushi and Japanese cuisine. In 2000, he became a Sushi Sous Chef at Fuji Japanese Steak and Sushi Housein Tennessee, embracing an opportunity to develop his skill set by learning teppanyaki – an experience that strengthened his ability to simultaneously cook for, and communicate with, guests. Shortly thereafter, John accepted an Executive Sushi Chef and Japanese Kitchen Chef position at Hanabi Japanese Restaurantand Sushi Rosen, high-end establishments, where John oversaw and trained employees in customer relation management and food preparation procedures.

 

John moved to Nevada in 2009, accepting an opportunity to be an Executive Chef at The Sushi, where he assisted with the direction of the menu, specializing in sushi presentation and Japanese cuisine, while facilitating a seamless relationship between front and back of house operations. Following The Sushi, John became a Sushi Chef at Wazuzuin the esteemed Wynn & Encore hotels, bringing his creativity and knowledge to the kitchen of one of the hotel’s most popular restaurants.

 

In 2010, John joined the team as Executive Sushi Chef at SUSHISAMBA Las Vegas, an experience that has brought his journey full circle. His adventurous palate, artistic outlook and knowledge of Japanese cuisine shine in his ability to transform ingredients into memorable flavors. Annual trips to Japan and past travels to Brazil and Peru serve as inspiration for John’s ever-growing repertoire and refined technique. Showcasing his culinary creativity and desire for a challenge, John creates an array of original dishes, never repeating an offering. His plates have been lauded as true works of art by such esteemed culinary forces as The Art of Plating and Chef Talks.

 

In 2013, John was promoted to the role of Regional Corporate Sushi Chef, overseeing operations and menu development at Miami Beach in addition to Las Vegas. He was integral to the opening of the restaurant’s first international location inLondon in the summer of 2012 as well as the opening of Amsterdam in 2017. John’s hard work paid off and in 2018 he was appointed SUSHISAMBA Corporate Chef. In this new role John has become the driving force for creating SUSHISAMBA’s innovative offerings utilizing all aspects of his informal and professional culinary education, from his innate ability to pair ingredients that result in bold flavors to his creative disposition, artful plating and exquisite cuisine.

 

 

Andreas Bollanos – Regional Executive Chef

@andreas_bollanos on Instagram

“The detail and perfection behind the simplicity of Japanese and Peruvian cuisines, in combination with delicious Brazilian cuisine, reflects my philosophy that great food is life. This wide culinary playing field and the street art flare thatSUSHISAMBA represents allows me to express my creativity in a playful, inspiring and colourful way.”

An integral part of the SUSHISAMBA London team since its opening in 2012, Andreas has risen from Junior Sous Chef to Regional Executive Chef, leaning on his passion for creative cooking with the freshest ingredients as a guiding force.

Andreas Bollanos was called to a career in culinary at an early age. In 2000 he enrolled in Greece’s highly-respected Le Monde Private Institute of Hotel and Tourism Studies for his culinary degree. Upon completion, he decided to expand his knowledge of pastry with a second degree at Le Monde.

Andreas started his culinary experience as an apprentice in a five star hotel on the island of Rhodes. Shortly after, he moved on to a busy Greek restaurant in Santorini, where he learned the fast-paced nature of large restaurants first-hand, serving 1,000+ guests daily. On his return to Athens, he worked at Aristera Deksia alongside award-winning Chef and owner Chrysanthos Karamolegos. These early days were spent honing his culinary skills in Greek, French, and modern Mediterranean cuisine. Working in Athens, Andreas climbed the ladder from Chef de Partie to Sous Chef in various restaurants including Cibus and Milos.

In 2008 Andreas was introduced to the blend of Japanese and Peruvian culture and cuisine as Senior Chef de Partie of Nobu Matsuhisa Athens. There, he was trained by the Japanese team in traditional techniques, flavours and cooking philosophy, obtaining specialty skills such as tempura and robata.  Alongside master Japanese chefs, Andreas honed his fish-cutting and knife skills, adding the ancient art of making sushi to his growing list of culinary achievements. Having gained proficiency of this impressive suite of Japanese culinary skills, he jumped at the chance for a seasonal transfer to Nobu Matsuhisa Mykonos in 2009, where he continued to work with the Japanese robata grill and practice sushi-making before returning to Nobu Athens.

Back in Mykonos the following year, Andreas joined Belvedere Hotel, a Small Luxury Hotels of the World destination. As Sous Chef in the hotel’s main restaurant, he worked with renowned Australian chef George Calombaris.

In 2011, Andreas decided to take the Japanese culinary expertise he acquired at Nobu in Greece to London, landing at Aqua Kyoto where he held positions in the robata and hot kitchen, moving on to London’s Nozomi as a Sous Chef after that.  In his next Sous Chef role in C London Downtown, he curated the menu for the celebrated Abu-Dhabi-based restaurant Yotto, while taking his sushi-making skills to even higher levels.

In 2012, he found his home at SUSHISAMBA London, where he is now Regional Executive Chef. From the 38th-floor kitchen at 110 Bishopsgate, Andreas is busy overseeing the creation of SUSHISAMBA’s favorite signature dishes, while adding his own culinary style to location specials including the Scallop and Mandarin Seviche and the Seabass Tempura with heritage tomatoes and aji verde.

In his down-time, Andreas enjoys studying the impact of food and nutrients on our bodies as part of a healthy lifestyle. “I believe good, fresh food impacts every aspect of your life.” says Andreas. As the Regional Executive Chef at SUSHISAMBA  at SUSHISAMBA, he is able to fulfill this philosophy every day.

 

Richard Woods – Head of Spirit & Cocktail Development

@The_CocktailGuy on Instagram and Twitter

“The foundations of any cocktail are to make something taste delicious. Once you have established the building blocks of flavour you can flirt with boundaries. I like to showcase how diverse and unusual flavours usually found in a kitchen can equally be delivered behind the bar. It is my experiential approach that enhances a multisensory experience allowing cocktails to live outside the glass.” 

Under the creative leadership of award-winning Head of Spirit and Cocktail Development Richard Woods, Orange Brands Management (OBM) restaurants’ ever-changing cocktail lists feature a diverse selection of spirits and an avant-garde approach to mixology. Since joining OBM in 2012, Richard has spearheaded and overseen the direction of beverage programs at locations across the globe, including SUSHISAMBA in New York, Miami Beach, Las Vegas and London and Duck & Waffle in London. 

Richard’s affinity for the hospitality and beverage industry emerged during his first job in a suburban gastropub, where he quickly moved up the ranks into management. It was several years later, however, upon relocating to London that he pursued his true passion, entering the cocktail scene as Bar Manager of Floridita, Soho. In this new role, he embraced the opportunity to modernise classic Cuban cocktails under the helm of renowned restaurateur Sir Terence Conran. From 2007 – 2008, Richard accepted the position of General Manager, opening and managing locations in Madrid, Dublin, and Moscow.

In 2009, Richard was ready for his next challenge, accepting the position of Executive Beverage Director of Drink Development for Stambac International, the parent company of Floridita. In this new role, he enhanced the beverage program for sites in Canada, United Arab Emirates and London. With Richard behind the bar, Time Out named Floridita “Best New Bar” in 2006, “Best Bar” in 2007, one of the “Top 10 Nights Out” in 2007 and one of the “Top 5 Best Rum Bars in the World.” He was also named “Best New Bartender to Watch” in 2007 and Courvoisier’s “Top 30 ‘Ones to Watch.’’

Seeking a position that would put his imagination and creativity to the test, Richard accepted the role of Head of Spirit & Cocktail Development in 2012 for OBM, quickly becoming a pioneer in the industry. He has raised the ‘bar’ for his contemporaries by distilling his own flavours and aromas, experimenting with intricate methodologies and incorporating diverse and unusual ingredients to transform the cocktailing experience.

Impressing critics, connoisseurs and media alike, in 2014 he earned first place in the UK and Ireland Bombay Sapphire’s “World’s Most Imaginative Bartender Competition” followed by second place in the world finals and he contributed to the Duck & Waffle’s cookbook: Duck & Waffle: Recipes and Stories, sharing a selection of his iconoclastic recipes with the world. In 2015, he received the honor of being the first bartender to participate in the prestigious “Who’s Cooking Dinner”, under his direction, Duck & Waffle was short-listed as a top 10 finalist in the “Best International Restaurant Bar” category for the Tales of the Cocktail Spirited Awards, and he was named one of Evening Standard’s “1,000 Most Influential People.” Richard has made numerous radio and TV appearances on such esteemed shows as the UK’s Channel 4 Sunday Brunch.

At OBM, Richard has the ability to work with a myriad of spirits, satisfying his passion for inventiveness and exploration. His creativity shines in Duck  & Waffle Serves such as the Roasted Cosmo 2.0 and the Chocolate & Blue Cheese Martini. In the spring of 2015, Richard introduced Culinary Cocktails to SUSHISAMBA London’s menu, collaborating with Executive Chef Cláudio Cardoso to present libations that pair perfectly with the cuisine, including the Kobe Cocktail and the Coconut Seviche Cocktail.

Richard released his first book, The Cocktail Guy, in November 2017. Read about it here!