ABOUT KANPAI
Kitchen Head Chef: Andy Park
Chef Andy started preparing food as a hibachi chef in Chicago. He started his career as a sushi chef at Fuji-ya where he refined his skills and learned the fine points of creating unique sushi dishes. Seeking change, he began to explore cooked foods. Self-taught by learning on the job and reading an assortment of books on cooking, he learned the skills necessary for a top chef. Enticing interest from various investors, he ran the kitchen for a number of restaurants in the Chicago area from "Blue Fin" to "Nozumi" to name just a couple. Continuing his constant learning, he has now taken a position at Kanpai. He describes the menu, filled with various small plates from a miso-glazed lamb chop to the pan-seared scallops served with a mango salsa as a "mix of Eastern and Western flavors".
Sushi Head Chef: Marcus Lee
Chef Marcus has over 25 years of experience in the food industry with a combination of cooked food and sushi expertise. For the past 10 years, he has worked with the Nobu, "the world's most recognized Japanese restaurant". Marcus has worked all over the globe including San Diego, North Hollywood, Dubai and London. Now that he has joined Kanpai's excellent staff, he will be bringing his unique experience and high standards with him to his new position. As he says"I like to be very fancy with my presentation and bring a mix of European and Japanese style to my dishes". Kanpai is very excited to have him on board and hopes to bring a new wave of food culture to the sushi scene in Milwaukee.