His extensive network spans North America, Asian countries, and leading catering companies in Europe. Atsushi has collaborated with renowned Japanese Michelin-Star Chefs like Hiroyuki Kanda and Shinichiro Takagi when he was in Napa. Atsushi has earned a Michelin star at Kenzo restaurant since 2015. With a penchant for blending tradition with innovation, he crafts seasonal menus inspired by Michelin Chef recipes and policies, ensuring a delightful dining experience. Atsushi also has earned ONE Michelin star at The Den at Azabu Miami since 2022. His creative Omakase course dishes are highly acclaimed in Miami. He wants customers who come to Miami from all over the world to enjoy Omakase more casually.

Beyond the kitchen, he likes to work out and eat healthy with his family.

Embracing his Japanese heritage while growing up in Hawaii, Chef Jay's palate was shaped by the Pacific Rim's diverse cuisine. With a C.P.A. father serving clients in the food industry, he discovered his passion for the culinary arts at a young age. Jay's culinary journey began in the early 2000s, starting in high school and steadily ascending through the ranks. While initially pursuing Travel Industry Management in college, his unwavering love for food led him to the esteemed Culinary Institute of the Pacific at KCC. Immersed in culinary management under the tutelage of renowned local chefs, Jay's skills flourished. He honed his craft as a Sous Chef in a Waikiki Japanese restaurant, and subsequently served as Executive Chef at esteemed Honolulu establishments. Joining PDSA Hawaii in 2021 as the Event Chef, he swiftly ascended to the positions of Chef de Cuisine and Executive Chef. Beyond the kitchen, Jay finds solace in golfing across the island's picturesque courses and fishing along Oahu's stunning shores.

His admiration for his mother, who defied societal norms by pursuing a career as an itamae, fueled his own passion for Japanese cuisine. Joining the culinary world in 1997, Ito followed in his mother's footsteps, working alongside her at the revered restaurant known for its rich history spanning over 400 years. We are privileged to share his passion in the US.

Cansu's journey began with internships at Istanbul Hilton and Stonehedge Inn, MA. She then embarked on a six-year tenure with Prime Hospitality Amerisuites (Global Hyatt, Hyatt Place), where she held positions such as Guest Services Representative, Sales Coordinator, and Operations Manager. Her career further flourished with the Four Seasons family in Istanbul, working at two properties and being part of the opening team for the Four Seasons Istanbul Bosphorus. Over the course of six years, she ascended the ranks from Bar Supervisor to Bar Manager, Restaurant General Manager, and ultimately Restaurant & Bar General Manager. Relocating to Miami, Cansu served as F&B Manager at Delano South Beach before joining PDS, where she played a pivotal role in opening Leynia Restaurant. Joining PDS in June 2017 as the General Manager for the pre-opening of Azabu Miami Beach, she now serves as the Director of Food and Beverage for Miami since February 2021, and led the team at The Den to achieve a Michelin star since 2022.

Outside of her professional endeavors, Cansu hails from Istanbul, Turkey, and carries a deep passion for food. She enjoys cooking and exploring different flavors. Additionally, she finds solace in swimming and practicing yoga, embracing a holistic approach to life.