CHEF MAKOTO OKUWA
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WHAT’S FOR DINNER? by Olga Maria Czarkowski
90 VETTAMAGAZINE.COM
Yummy culinary creations by Chef Makoto Okuwa.
In the spirit of keeping things international, VETTA caught up with these three culinary hot shots to learn a about their impressive résumés, their worldwide journey and their hot venues. Accomplished, creative and ambitious, these young food prodigies and entrepreneurs have set the bar pretty high for a new generation of badass chefs. Here are some new places to add to your travel to-do list.
“I have a true respect for keeping with Japanese tradition but also feel it’s important to add my own variations, in order to appeal to a wide array of palates.”
CHEF MAKOTO OKUWA
T
hough young and fresh faced, Makoto Okuwa brings over twenty years of experience in traditional Japanese style cooking to his sushi bar, but also combines some pretty innovative techniques. Raised in Nagoya, Japan, Makoto’s innate passion for food was evident as early as age 3, when he tried to make his first hand roll, while his interest in international cuisine blossomed around age 12 with his attempt to make his first omelet. After ten years of training in Japan, learning his art from Sushi Master Makoto Kumazak and then from legendary Sushi Master Chef Shinichi Takegasa, Makoto yearned to expand his body of work and moved to the US. Settling in Washington D.C., Makoto worked closely with Iron Chef Morimoto and was soon asked to assume the Head Sushi Chef role at his first American restaurant. Over the years, Morimoto’s knowledge and
commitment to traditional Japanese technique became the foundation for Makoto, and the restaurateur became a lifelong mentor. In 2007, Makoto fulfilled his dream of opening his own restaurant, Sashi Sushi + Sake Lounge in Manhattan Beach, California, where he remains a partner. It was here that Makoto had the freedom to be creative with the traditional Japanese cuisine, while pushing these boundaries with global influences. His fresh take on sushi earned Sashi accolades from Los Angeles Magazine and the LA Times. And just for the fun of namedropping, Sashi is a favorite for local celebrities such as Kourtney Kardashian, Miley Cyrus and Jimmy Kimmel. This location is a must on your next West Coast adventure. Just four short years later, Makoto reached a career high by partnering with famed restaurateur Stephen Starr, opening his eponymous restaurant in the renowned Bal
Harbour Shops of Miami. As a partner of Starr Restaurants, Makoto continues to evolve his culinary style crafting playful, exquisitely presented dishes, which pay tribute to Japanese customs. “I have a true respect for keeping with Japanese tradition but also feel it’s important to add my own variations, in order to appeal to a wide array of palates,” says Makoto. Makoto has received the James Beard Foundation Award for outstanding contribution and the New York Rising Star Chef award by StarChef.com. He’s also made several appearances on the Food Network’s original “Iron Chef America” alongside his mentor Iron Chef Morimoto. Most recently, Makoto hosted a prestigious dinner at the James Beard House. Lastly, he let us know that when he’s not in the kitchen, he enjoys the finer things in life including high-end fashion and surfing, looking forward to riding the waves in Miami. VETTAMAGAZINE.COM 91
He created daily menus for some incredible celebrities, such as Christina Aguilera, No Doubt, Alice Morrison, Pink Floyd, Paulina Rubio, Juan Luis Guerra, Ruben Blades and Guns N’ Roses.
There are two things you have to learn from Brian. One: time is of the essence. Two: there’s no such thing as opening too many restaurants.
CHEF CARLOS DE LA CRUZ
CHEF BRIAN MASSIE
T
here are two things you have to learn from Brian. One: time is of the essence. Two: there’s no such thing as opening too many restaurants. You will not believe the tremendous run this superstar chef has had over the last decade… and it seems to us like he’s just getting started. A native New Yorker, Brian decided at an early age that he wanted to become a chef. While studying at the Culinary Institute of America in Hyde Park, NY, he worked on weekends for renowned chef Lidia Bastanich at her three Manhattan restaurants, Felidia, Becco and Frico. After graduating in 1996, Brian traveled to Italy and with Lidia’s glowing recommendation, apprenticed for Guiltier Marchesia at his Bella Vista Vineyards in Erbusco and later for Annie Floydee at Enoteca Pincourri in
92 VETTAMAGAZINE.COM
Florence. Upon his return to New York, almost two years later, Brian was sought out by restaurateur Charlie Palmer, who hired him as a line cook and roundsman at the famed Aureole in New York City. When Charlie was preparing to open Aureole at Mandalay Bay Hotel and Casino in Las Vegas in 1999, Brian had the opportunity to join the team as Head Sous Chef. He soon found out that he had hit the jackpot by taking his work to Vegas! A year later, he became the Executive Chef for the Charlie Palmer Steak Restaurant, the first freestanding restaurant in a Four Seasons Hotel. In September of 2001, Brian joined the N9NE Restaurant Group as Executive Chef working with owners Scott DeGraff and Michael Morton. During his two years with the group, Brian was responsible for the kitchens at the N9NE Restaurant, the Skin Pool Lounge, Rain Nightclub, Ghost Bar and the company’s
banquets. Two years later, Brian was hired as Executive Chef by The Light Group for its first restaurant venture: FIX Restaurant & Bar at the Bellagio. Massie went on to oversee the openings of STACK Restaurant & Bar at The Mirage (2005), Diablo’s Cantina (2007), BRAND Steakhouse (2008) at Monte Carlo and Union Restaurant & Lounge at Aria inside CityCenter (2009). After having made his huge mark in Nevada, Massie premiered his new Italian inspired menu as Executive Chef at the iconic Delano, this time in Miami’s popular South Beach area. Yeah, it’s exhausting just to read about all his undertakings, but, no, Brian has no intention of slowing down. He’s opening yet another restaurant in Las Vegas this fall, called Hearthstone. Make sure to add that to your Sin City schedule and make sure to #wineyourhearthout.
C
hef Carlos de La Cruz was born and raised in Caracas, Venezuela, but truly thrived and made a name for himself in New York City. The chef honed his career as manager in some pretty hip restaurants such as Rancho Cafe, Virgil BBQ in Times Square, Times Square Cafe, Gigino’s at Wagner Park, and Dos Caminos Mexican Restaurant. He has also worked at 55 Wall at the Regent Hotel on Wall Street, Megu NYC in Tribeca, The Sports Club/ LA, the glamorous club New York Duvet Restaurant and Nightclub, and at F&T Group’s QC Celebrity Palace. De La Cruz then had his hand in creating seven – yes, seven – restaurants in the Queens Crossing Building: Mulan Modern Asian Cuisine, Mudan Banquet Hall, TMSK Lounge, Ah Rhee Soo Japanese and Korean Restaurant, Rose Tea House, Bally BBQ & Beer, and Paris Baguette Cafe.
Back in his hometown, Caracas, Carlos served as Executive Chef for the Caracas Pop Festival, where he created daily menus for some incredible celebrities, such as Christina Aguilera, No Doubt, Alice Morrison, Pink Floyd, Paulina Rubio, Juan Luis Guerra, Ruben Blades and Guns N’ Roses. He was also in charge of food production for over 250,000 people in the stadium. In the fall of 2010, the President of the Venezuelan Chef Association, Elia Nora Rodriguez (a former judge of the World Association of Chef Societies), honored De La Cruz with the Lifetime Achievement award…talk about local pride. Venturing onto other exciting fields, he published Bitacora Gastronomica de Venezuela, a fun book featuring over 300 traditional Venezuelan recipes for the enjoyment of readers in America and abroad. He also published Bitacora del Vino in Europe. Back in the Big Apple, Carlos is proud to have established a sexy new trend in
the restaurant industry, offering upscale dining on a bed at Duvet Restaurant and Lounge, following Sabina Belkin’s concept. More recently, he took on the task of managing Piquant Restaurant in Brooklyn, where he reconnected Sabina and Lorraine Belkin (the daughters of the Russian magnate Eduard Belkin) in a new venture, Duo Restaurant and Lounge on Madison Avenue in New York City. He’s also shared his cooking genius at venues such as Tio Luca Cocina and Vino, on Lenox Avenue in Manhattan, Tacos and Tequila Mexican Grill in the Atlanta Metro area in Georgia, just to name a few. He proudly sponsored and served as Executive Chef for The Latin Fashion Week New York 2013, and wrote as chef columnist for Sofrito Magazine. In the mood for a cocktail? Carlos also has patrons covered. He’s also the Executive Chef and Mixologist at “Dama Tequila”, responsible for creating a high-end luxury cocktail collection. VETTAMAGAZINE.COM 93
WHAT’S FOR DINNER? by Olga Maria Czarkowski
90 VETTAMAGAZINE.COM
Yummy culinary creations by Chef Makoto Okuwa.
In the spirit of keeping things international, VETTA caught up with these three culinary hot shots to learn a about their impressive résumés, their worldwide journey and their hot venues. Accomplished, creative and ambitious, these young food prodigies and entrepreneurs have set the bar pretty high for a new generation of badass chefs. Here are some new places to add to your travel to-do list.
“I have a true respect for keeping with Japanese tradition but also feel it’s important to add my own variations, in order to appeal to a wide array of palates.”
CHEF MAKOTO OKUWA
T
hough young and fresh faced, Makoto Okuwa brings over twenty years of experience in traditional Japanese style cooking to his sushi bar, but also combines some pretty innovative techniques. Raised in Nagoya, Japan, Makoto’s innate passion for food was evident as early as age 3, when he tried to make his first hand roll, while his interest in international cuisine blossomed around age 12 with his attempt to make his first omelet. After ten years of training in Japan, learning his art from Sushi Master Makoto Kumazak and then from legendary Sushi Master Chef Shinichi Takegasa, Makoto yearned to expand his body of work and moved to the US. Settling in Washington D.C., Makoto worked closely with Iron Chef Morimoto and was soon asked to assume the Head Sushi Chef role at his first American restaurant. Over the years, Morimoto’s knowledge and
commitment to traditional Japanese technique became the foundation for Makoto, and the restaurateur became a lifelong mentor. In 2007, Makoto fulfilled his dream of opening his own restaurant, Sashi Sushi + Sake Lounge in Manhattan Beach, California, where he remains a partner. It was here that Makoto had the freedom to be creative with the traditional Japanese cuisine, while pushing these boundaries with global influences. His fresh take on sushi earned Sashi accolades from Los Angeles Magazine and the LA Times. And just for the fun of namedropping, Sashi is a favorite for local celebrities such as Kourtney Kardashian, Miley Cyrus and Jimmy Kimmel. This location is a must on your next West Coast adventure. Just four short years later, Makoto reached a career high by partnering with famed restaurateur Stephen Starr, opening his eponymous restaurant in the renowned Bal
Harbour Shops of Miami. As a partner of Starr Restaurants, Makoto continues to evolve his culinary style crafting playful, exquisitely presented dishes, which pay tribute to Japanese customs. “I have a true respect for keeping with Japanese tradition but also feel it’s important to add my own variations, in order to appeal to a wide array of palates,” says Makoto. Makoto has received the James Beard Foundation Award for outstanding contribution and the New York Rising Star Chef award by StarChef.com. He’s also made several appearances on the Food Network’s original “Iron Chef America” alongside his mentor Iron Chef Morimoto. Most recently, Makoto hosted a prestigious dinner at the James Beard House. Lastly, he let us know that when he’s not in the kitchen, he enjoys the finer things in life including high-end fashion and surfing, looking forward to riding the waves in Miami. VETTAMAGAZINE.COM 91
He created daily menus for some incredible celebrities, such as Christina Aguilera, No Doubt, Alice Morrison, Pink Floyd, Paulina Rubio, Juan Luis Guerra, Ruben Blades and Guns N’ Roses.
There are two things you have to learn from Brian. One: time is of the essence. Two: there’s no such thing as opening too many restaurants.
CHEF CARLOS DE LA CRUZ
CHEF BRIAN MASSIE
T
here are two things you have to learn from Brian. One: time is of the essence. Two: there’s no such thing as opening too many restaurants. You will not believe the tremendous run this superstar chef has had over the last decade… and it seems to us like he’s just getting started. A native New Yorker, Brian decided at an early age that he wanted to become a chef. While studying at the Culinary Institute of America in Hyde Park, NY, he worked on weekends for renowned chef Lidia Bastanich at her three Manhattan restaurants, Felidia, Becco and Frico. After graduating in 1996, Brian traveled to Italy and with Lidia’s glowing recommendation, apprenticed for Guiltier Marchesia at his Bella Vista Vineyards in Erbusco and later for Annie Floydee at Enoteca Pincourri in
92 VETTAMAGAZINE.COM
Florence. Upon his return to New York, almost two years later, Brian was sought out by restaurateur Charlie Palmer, who hired him as a line cook and roundsman at the famed Aureole in New York City. When Charlie was preparing to open Aureole at Mandalay Bay Hotel and Casino in Las Vegas in 1999, Brian had the opportunity to join the team as Head Sous Chef. He soon found out that he had hit the jackpot by taking his work to Vegas! A year later, he became the Executive Chef for the Charlie Palmer Steak Restaurant, the first freestanding restaurant in a Four Seasons Hotel. In September of 2001, Brian joined the N9NE Restaurant Group as Executive Chef working with owners Scott DeGraff and Michael Morton. During his two years with the group, Brian was responsible for the kitchens at the N9NE Restaurant, the Skin Pool Lounge, Rain Nightclub, Ghost Bar and the company’s
banquets. Two years later, Brian was hired as Executive Chef by The Light Group for its first restaurant venture: FIX Restaurant & Bar at the Bellagio. Massie went on to oversee the openings of STACK Restaurant & Bar at The Mirage (2005), Diablo’s Cantina (2007), BRAND Steakhouse (2008) at Monte Carlo and Union Restaurant & Lounge at Aria inside CityCenter (2009). After having made his huge mark in Nevada, Massie premiered his new Italian inspired menu as Executive Chef at the iconic Delano, this time in Miami’s popular South Beach area. Yeah, it’s exhausting just to read about all his undertakings, but, no, Brian has no intention of slowing down. He’s opening yet another restaurant in Las Vegas this fall, called Hearthstone. Make sure to add that to your Sin City schedule and make sure to #wineyourhearthout.
C
hef Carlos de La Cruz was born and raised in Caracas, Venezuela, but truly thrived and made a name for himself in New York City. The chef honed his career as manager in some pretty hip restaurants such as Rancho Cafe, Virgil BBQ in Times Square, Times Square Cafe, Gigino’s at Wagner Park, and Dos Caminos Mexican Restaurant. He has also worked at 55 Wall at the Regent Hotel on Wall Street, Megu NYC in Tribeca, The Sports Club/ LA, the glamorous club New York Duvet Restaurant and Nightclub, and at F&T Group’s QC Celebrity Palace. De La Cruz then had his hand in creating seven – yes, seven – restaurants in the Queens Crossing Building: Mulan Modern Asian Cuisine, Mudan Banquet Hall, TMSK Lounge, Ah Rhee Soo Japanese and Korean Restaurant, Rose Tea House, Bally BBQ & Beer, and Paris Baguette Cafe.
Back in his hometown, Caracas, Carlos served as Executive Chef for the Caracas Pop Festival, where he created daily menus for some incredible celebrities, such as Christina Aguilera, No Doubt, Alice Morrison, Pink Floyd, Paulina Rubio, Juan Luis Guerra, Ruben Blades and Guns N’ Roses. He was also in charge of food production for over 250,000 people in the stadium. In the fall of 2010, the President of the Venezuelan Chef Association, Elia Nora Rodriguez (a former judge of the World Association of Chef Societies), honored De La Cruz with the Lifetime Achievement award…talk about local pride. Venturing onto other exciting fields, he published Bitacora Gastronomica de Venezuela, a fun book featuring over 300 traditional Venezuelan recipes for the enjoyment of readers in America and abroad. He also published Bitacora del Vino in Europe. Back in the Big Apple, Carlos is proud to have established a sexy new trend in
the restaurant industry, offering upscale dining on a bed at Duvet Restaurant and Lounge, following Sabina Belkin’s concept. More recently, he took on the task of managing Piquant Restaurant in Brooklyn, where he reconnected Sabina and Lorraine Belkin (the daughters of the Russian magnate Eduard Belkin) in a new venture, Duo Restaurant and Lounge on Madison Avenue in New York City. He’s also shared his cooking genius at venues such as Tio Luca Cocina and Vino, on Lenox Avenue in Manhattan, Tacos and Tequila Mexican Grill in the Atlanta Metro area in Georgia, just to name a few. He proudly sponsored and served as Executive Chef for The Latin Fashion Week New York 2013, and wrote as chef columnist for Sofrito Magazine. In the mood for a cocktail? Carlos also has patrons covered. He’s also the Executive Chef and Mixologist at “Dama Tequila”, responsible for creating a high-end luxury cocktail collection. VETTAMAGAZINE.COM 93
