ArrozAgrio

I began my sushi journey in 2020 during COVID. At the time, I was working full-time in a corporate office. When we transitioned to working from home, I realized I missed the interaction with my coworkers and the human connection. Remembering my love for food, I found a job as a kitchen assistant close to home. I started by peeling sweet potatoes, and six years later, here I am.I’ve always had a love for food since childhood. I spent a lot of time in the kitchen with my grandparents, who loved to cook and nourish their loved ones. They inspired my passion for cooking and sharing food with others.I love teaching because it’s my way of giving back to the world, even if it’s just one thing. It brings me joy to make learning fun and watch my students grow. Sushi is complex, yet very simple. I think making something look easy is doing it well. Many people believe sushi is much easier than it looks, but don’t worry—I’m here to help and make it fun!I have six years of professional sushi experience and have worked in restaurants throughout Orange County, Los Angeles, and Long Beach. I’m a graduate of the Sushi Chef Institute in Torrance, where I trained under the late Master Chef Andy Matsuda. Since graduating, I’ve led private omakase experiences on yachts and other special events, as well as fun, hands-on sushi workshops. My goal is to create a welcoming experience where everyone leaves having learned something new and made great memories.I look forward to meeting you!Chef Topher