Kazuya Matsuoka, Corporate Executive Chef
Chef Matsuoka started his career in Japan, learning the intricacies of French and Italian cuisine. After understanding the concepts of some of the world’s more prevalent cuisines, he made the move to Los Angeles and worked for Chaya Brasserie, a pioneer of Californian cuisine based on French and Japanese fusion. His experience in one of the first fine dining sushi restaurants led him to Miku, where his passion for cooking finally found a fit.
In 2011, Kazuya moved to Vancouver to re-energize the team and assist in opening Minami. As Corporate Executive Chef, he is always challenging himself to create new dishes that strike a balance between traditional Japanese and the Aburi concept. He loves working with the Aburi team and says that after 17 years of being in the restaurant industry, he finally has a place to belong.