Taylor Carson Email & Phone Number

Irving, Texas, United States

Inventory managementCreating exciting new specials on a monthly basisTraining new staff to provide exceptional experiences for our guestsFulfilling deadlines and covering open shifts during these hard timesSpecialist at breaking down fish, prepping and filleting every fish that comes through our doorsAssisting other staff and maintaining a positive environment, Were all family after all

Dallas/Fort Worth Area

The Hilton is a rather large company, the hotel i work in we end up selling around 100 million dollars worth of food sales per year. I am in-charge of the Sushi aspect of it, coming up with specials, menus, food costing, and dealing with vendors. Ultimately i wish i could be pushed more and wish i had more I could learn from working here.

Dallas/Fort Worth Area

Uchi is an amazing sushi restaurant whose owner was on Iron Chef and competed against Morimotto himself. A very out of the box concept, Uchi was the first restaurant that I have had the luxury to work at that, if a dish wasn't perfect, the chef would toss it out and have you remake it. I honestly believe that this is something that needs to be implemented in every restaurant. A great learning experience, all the freshest ingredients and some of the best staff I have worked with. In my position i focused on taking apart fish along with handling rolls and working towards specials.

Dallas/Fort Worth Area

Kenichi was unusual in the idea that everything changed very rapidly. I really appreciated everything i learned and got to do here. The staff was very friendly and this was my first Sous gig so i appreciated the welcome I got. Here I placed orders and handled distributors from different company's, quickly making friends. I came up with new specials and helped work the menu into what it was. I was able to showcase my work on Uber Eats which was a nice challenge and a fun time. All in all I am sad that the restaurant closed and wished i could have been there more but i enjoyed the journey.

Dallas/Fort Worth Area

One of my favorite jobs to work at, the atmosphere and fellow staff here really bring this place together. It was here where i learned to cut a HUGE varriety of diffrent fish along with diffrent shellfish. This place helped advance me closer to where i am today

1111 E Los Olas Blvd

Preparing everything from rice and vegetables, to fish and sauces. I apprenticed under the master chef for 5 months and eventually moved up to the line. My specialty is presentation, my rolls or nigiri always have to be prepared quickly while still maintaining an artful display. Working with veteran sushi chefs of 6+ years each kept me on my toes while giving me enough challenge to push my self to be the best that I could be.