Our Executive Chef
Corey first got the itch for a Restaurant life at 15. He joined a AVS Culinary program through a community college and immediately was hooked. At the age of 17 he started his sushi career at same sushi bar that his family had taken him right after being born, Sushi Den. Like any beginner should, he washed rice and did back prep, only allowed to practice making rolls with newspaper and rice balls after the restaurant had closed. Through a handful of jobs in sushi bars around metro Denver he landed his first executive chef job at 19 years old at another Highlands restaurant Sushi Hai. A few years later and short stints at Sushi Sasa and Sushi Yoshi, He went back to work at Sushi Den for the next several years and really caught his stride and style, creating elaborate Omakase dinners and expanding his regular customer base to new heights and fans that craved his ever changing dishes.
On a mission to have a place to call his own, he moved on and forward to broaden his awareness on what he wanted for his space. He took over a few smaller start up sushi bars such as Sweet Ginger and Spicy Ginger, also running the sushi program at Rice Bistro for a year. All of these Sushi bars have guided and educated him on his journey to open his own restaurant. The chefs that have influenced him are beyond experienced in their craft of Sushi and Japanese cuisine. But none more than Toshi San, Chef and owner of Sushi Den. The man who created that first experience of a sushi bar for him, and the Chef that gave him the guide to success through Loyalty, Sacrifice, Persistence and Honor. This is what Chef Corey strives to preserve through his previous restaurant Sushi Ronin and now Izakaya Ronin, while honoring those before him and sharing the love of his craft.