Raymond Ho -
Chef-owner
Chef Raymond Ho was born and raised in Hong Kong. Raymond began his culinary career when he moved to San Francisco over ten years ago. He gained a broad range of culinary experience from being a pastry chef to a theatrical teppanyaki chef to traditional sushi making. Chef Raymond, a perfectionist at the art of sushi creations, has utilized his experience in creating dishes with an exquisite and artistic flare that still reflects the traditional elegance of Japanese Cuisine.
Kin Lui - Chef-owner
Chef Kin Lui was born in Hong Kong but raised most his life in Hawaii. His passion for cooking began at the early age of 16. He later moved to San Francisco to pursue his culinary career. Kin was lucky enough to apprentice under the Master Sushi Chef at the renowned Kyo-ya Restaurant. He was inspired and motivated to fuse local Hawaiian and Asian traditions into the art of sushi making. His ability to add his unique fusion flare to sushi compliments the traditional Japanese style. Chef Kin oversees the day-to-day operation of Tataki alongside his partner Raymond Ho and their seafood sustainability expert, Casson Trenor.
Casson Trenor - Sustainability Guru
Casson Trenor is the Business Development Director of FishWise and a seafood sustainability expert. He specializes in sushi, and is dedicated to transforming the American sushi complex into a sustainable industry. Casson is the author of Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time (North Atlantic Books, January 2009) and firmly believes that the only way to preserve the art and beauty of sushi for future generations is to incorporate a strong environmental commitment into the very foundations of the cuisine itself.