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.