Mike Lim, Sushi Chef, is a passionate culinary expert with 17 years of industry experience. Lim brings his commitment to excellence to the sushi program by using the philosophy of combining Mother Nature’s finest ingredients and his best culinary abilities to yield amazing results. His upbringing in the seaside city of Busan, Korea, cultivated his enthusiasm for fresh ingredients. He spent his childhood catching fresh fish and visiting his grandmother’s vegetable and rice farm. These ingredients made their way to his father’s kitchen in the family restaurant that Lim grew up in. At 14 years old, Lim moved to San Francisco and began shadowing his uncle in a sushi restaurant, ultimately sparking his creative approach to sushi.Since young 17 year-old Lim first joined the hospitality industry as a server at Osaka Sushi, he has lead sushi programs as the chef at various restaurants, including Aya Sushi, Masu, Kappa Tei, Sushimoto, and Barracuda. In 2010, Lim became the executive chef at Hana Zen and helped the restaurant open a second location at Pier 39. Following Hana Zen, the esteemed Japanese restaurant, Morimoto in Napa, recruited Lim where he enlisted the mentorship of lead sushi chefs at the restaurant. By 2013, JNK Concepts invited Lim to open Roka Akor’s San Francisco location as Head Sushi Chef until promoting to Corporate Sushi Chef and moving to Houston upon opening the restaurant’s fifth location.