Working in the Sushi industry for over 30 years and having the knowledge of so many different recipes from restaurants & my catering experience in San Diego, has given me the biggest advantage over many traditional Sushi chefs. I first started Sushi when there was only a handful of Japanese Restaurants in San Diego. I was traditionally trained as a chef and had 8 years experience when Sushi on a Roll began. We have been fortunate enough to provide Sushi for Hotels, Caterers, Country Clubs, Brunches, Concerts, Conventions, Stadiums and other major Events. We've catered Kosher parties, we've supplied orders from 2 rolls to 10's of thousands (55,000+) of pieces of Sushi during Super bowl. Sushi bars I have worked for. Among these restaurants are Yakitori II, E Street Alley, Fish Market, Mr. Sushi, Seau’s the Restaurant and Red Lion Hanalei Hotel. Having been honored to consult for restaurants to open and design their Sushi bars, Seau's (Raw Mana) and Red Lion Hanalei Hotel (Island Sushi and Pupu bar) now the Crowne Plaza Hotel, gave me so much experience, from different demographs here in San Diego to remodeling each bar to fit each and every need. Red Lion Hanalei Hotel, Crowne Plaza Hotel: Consulting for Sushi bars gives me advantages and exposure here in San Diego. Creating a Sushi concept in the Hotel makes the Red Lion Hanalei to be the first Hotel to have a Sushi bar in the lobby. Having phenomenally success even after 911 proves my Chefs and concept of non-traditional Sushi works in the San Diego market. Seau’s: I designed the Raw Mana Sushi Bar with Junior Seau, the architects and the General manager, using my concept in the art of Sushi. Creating the Sushi bar from the ground up was a challenge; hiring and training a new staff, implementing new programs, managing and working behind the Sushi bar completed the opening. Having excellent food cost and sales prove that my accounting and business sense show great profitability.