Chef Sho is a Japanese chef who has been working overseas for over 25 years. Born and raised in Nagoya, Japan, he was sent to the US by his father after graduating from high school. He started his culinary career in a Japanese restaurant in Washington DC and eventually moved to Singapore, where he opened several restaurants.
In the video, Chef Sho talks about his approach to cooking and running a restaurant. He emphasizes the importance of teamwork and collaboration, saying that he used to do everything himself but now relies on his team to achieve perfection. He also highlights the diversity of Singaporean food culture and how it influences his cooking.
The video shows Chef Sho preparing for a photo shoot for his restaurant's monthly special and ordering ingredients online from a Japanese website. He also talks about his love for Japanese craft beer and tries some new beers with his team.
Throughout the video, Chef Sho shares his philosophy on cooking and running a restaurant, emphasizing the importance of teamwork, diversity, and adaptability. He also expresses his gratitude for the support of his suppliers, friends, and customers during the challenging times of the COVID-19 pandemic.
Here are the key facts extracted from the text:
1. The speaker is a chef named Sho.
2. Sho was born and raised in Nagoya, Japan.
3. Sho's father asked him to go to the US after he graduated from high school.
4. Sho went to Washington DC and started working in a Japanese restaurant.
5. Sho never dreamed of becoming a chef, but he started his career in the kitchen.
6. Sho has been working overseas for more than 25 years.
7. Sho has opened many restaurants around the world, including in Mumbai, Manila, Macau, Dubai, South Korea, Taiwan, and Indonesia.
8. Sho currently lives in Singapore and runs a restaurant there.
9. Sho's restaurant serves Japanese food, including ramen and chocoba.
10. Sho uses a website called Umamile to order ingredients for his restaurant.
11. Sho is planning to introduce a new monthly special dish.
12. Sho has a team of staff who help him run the restaurant.
13. Sho has changed his mindset to work more as a team and less as an individual.
14. Sho values the diversity of cultures and cuisines in Singapore.
15. Sho's restaurant serves Japanese craft beers from Miyagi prefecture.
16. Sho has faced difficulties during the COVID-19 pandemic, but has been fortunate to have the support of suppliers, technologies, friends, and customers.
17. Sho's restaurant is still operating despite the challenges.