History of Chef David Bouhadana
2007 - 2010
Lived in Japan on and off
Masunomi Matsuya, Nishiwaki Hyogo, Japan
Apprentice to Master Chef Yuki Hiro Matsuda
Apprenticeship in Japan (2007 - 2010)
(Masunomi Matsuya, Nishiwaki Hyogo, Japan):
Immersing himself in Japanese culture and apprenticing under a master like Chef Matsuda would have provided Chef Bouhadana with invaluable knowledge and experience in authentic sushi making techniques. He would have learned the importance of using fresh, seasonal ingredients sourced directly from local markets, the art of preparing different cuts of fish for sushi, and the time-honored methods of curing and marinating seafood. This experience likely focused on mastering specific knife skills, such as the proper way to debone a fish and achieve the perfect cut for sushi. Chef Bouhadana may have also learned about the different types of sushi rice grown in Japan and the meticulous process of rinsing and preparing it for sushi.
Cultural Immersion and Language Fluency (2007 - 2010)
During his extended stays in Japan, Chef Bouhadana's dedication went beyond mastering culinary techniques. By living in Japan and apprenticing under a master chef, he likely became fluent in the Japanese language. This fluency would have allowed him to communicate effectively with colleagues, suppliers, and customers, fostering a deeper understanding of Japanese culture and cuisine. Immersing himself in the daily life of Japan would have exposed him to local customs, traditions, and etiquette, all of which would have enriched his appreciation for Japanese cuisine and informed his own culinary philosophy.
2008-2009
Rockaway Seafood Company & Sushi Bar
Head chef
At Rockaway Seafood Company & Sushi Bar, I took on the challenge of leading the kitchen, overseeing all aspects of operations. This role allowed me to develop my leadership skills, gain experience in menu planning and costing, and manage a team in a fast-paced environment. I ensured the highest standards of quality control while delivering exceptional dining experiences to our guests.
2009-2010
Morimoto New York City
Apprentice Sushi Chef to Masaharu Morimoto
Working alongside the renowned Iron Chef Morimoto was a transformative experience that broadened my culinary horizons. I had the opportunity to learn not only from Chef Morimoto's mastery of sushi but also from his innovative approach to Japanese cuisine. This invaluable apprenticeship challenged me to push the boundaries of traditional techniques and embrace creativity in my craft.
2009-2010
Sushi UO
Rivington Street Lower East Side NYC Head Chef
2010 - 2013
Hatsuhana Midtown NYC
Apprentice for Master Chef Oishi Ichimura
Under the mentorship of Master Chef Oishi Ichimura at Hatsuhana Midtown, I refined my skills and deepened my understanding of sushi craftsmanship. This period focused on mastering specific techniques such as preparing nigiri, oshizushi, and uramaki, while also learning about the rich history and etiquette of sushi dining. Chef Ichimura's guidance was instrumental in shaping my culinary journey.
2013-2014
15 East @ Tocqueville
Apprentice under Master Chef Shimizu Masato
Apprenticing under master chef, Chef Shimizu Masato, I further diversified my experience and knowledge of Japanese culture and the craft of Sushi. This experience exposed me to different regional variations of sushi and broadened my understanding of Japanese cuisine beyond sushi.
2014 - 2016
Sushi Dojo New York
Founder/Partner/Head Sushi Chef
As Head Chef at Sushi Dojo, I played a pivotal role in elevating the restaurant to culinary stardom, renowned for its authentic and artfully crafted sushi. Leading a team of culinary professionals, I fostered a culture of creativity, precision, and excellence. Our dedication to quality garnered widespread acclaim from both critics and patrons, solidifying Sushi Dojo as a must-visit destination for sushi enthusiasts.
2016 - 2017
Sushi On Jones New York
Founder/Partner/Head Sushi Chef
2017 - Current
Sushi By Bou, 23 locations
Founder & Executive Chef
As Executive Chef at Sushi By Bou, I lead the culinary vision and operations for this groundbreaking omakase experience. I meticulously craft curated menus that showcase the freshest ingredients and innovative flavor combinations, earning acclaim from discerning diners. Under my leadership, Sushi By Bou has become synonymous with unparalleled dining experiences.
2021 - Current
Sunset Sushi
Boca Raton
Founder Partner/Head Sushi Chef
2024 - Current
Alley Cat Izakaya
Boca Raton
Founder Partner/Head Sushi Chef