MEET THE TEAM

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KAZ MATSUNE

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Founder, Sushi Program Designer

Born in Western Japan, 1968. Kaz's biggest cooking inspiration came from watching "Galloping Gourmet" by Graham Kerr on TV.  Still, to this date, the pure joy of cooking he felt from Mr. Kerr's cooking show is what Kaz values the most in his cooking.

 

Kaz worked as a graphic designer after graduating from college. At the same time, he began exploring the world of cooking which was his childhood interest. He designed numerous Hollywood movie posters for several years and then decided to put a hold on his graphic design career to become a sushi chef in order to begin his quest for food culture. When his friend saw Kaz's approach in cooking was same as the one in graphic design, Kaz realized his path was to express his devotion to art through food.

 

In 2008, Kaz started teaching Sushi Classes for professional chefs, as well as for private clients. In 2011, he launched Team Building Sushi Class Business, which became a popular service for corporate clients in San Francisco Bay Area. Kaz is the first person in the US to start the Sustainable Team Building Sushi Class Company.

 

Kaz gained sushi and culinary experience at various restaurants in Los Angeles and San Francisco such as Ozumo San Francisco and Greens Restaurant. Kaz has since taught sushi making to over 10,000 people.

 

Kaz studied graphic design and fine arts at Iowa State University and holds B.F.A. from the California Institute of the Arts. He is a naturalized U.S. Citizen and fluent in English and Japanese.

Currently, Kaz serves as a communications & web co-chair for San Francisco Professional Food Society.

Weiwen Ken Wen Miele

WEIWEN "KEN" WEN

Master Sushi Class Instructor, Sustainable Management Chief, 

Garde Manager Chef

Ken has been with breakthrough sushi since 2014 and has over 15 years of sushi experience, working at a contemporary restaurant inside a luxury hotel, Kikka Sushi, as well as a chef at Whole Foods Market.  

 

He is skilled in sushi prep including sushi rice, filleting fish, cutting fish and making rolls and nigiri. He is an exceptional custodian and organizer. He speaks Chinese and English.