Chef Kevin Garrison

Chef Kevin Garrison an acclaimed sushi chef whose culinary journey began in the heart of Los Angeles’ dynamic and competitive sushi scene, has taken him from the west coast to the east coast’s. Expanding his sushi career and culinary experiences.

From a young age, Garrison has had a deep fascination with Japanese Culture and after a trip to Japan in his teenage years it inspired a great admiration for their culture. After receiving his Anthropology Bachelors from University of California, Irvine, Garrison was inspired to begin a career in the culinary arts, after cooking and hosting dinners for many family & friends who claimed his cooking far exceeded any dining experience they had incurred. 

Garrison began his sushi career working part-time at a sushi restaurant in Orange County, California. After the Chef took interest in Garrison behind the sushi counter, he quickly was promoted into a full-time role where he started to become devoted to sushi foundations and its complimentary mindset.

Later on, he was offered an opportunity as an anointed chef for the sushi kitchen at Yamashiro in West Hollywood. Here Garrison was able to greatly develop his talent and would serve nearly 500-1000 covers for dinner service each night while frequently managing large events ranging from 20-300 people.

While working at Yamashiro in 2017, Garrison met Chef Masato Akabayashi, an acclaimed sushi chef who has experience working in over 16 countries around the world and is notorious in the LA Japanese Food. Garrison also worked alongside Chef Joji Inoue another notorious Chef in LA’s Japanese food scene, most prominently known as the former Executive Chef of one of LA’s most successful upscale izakaya’s, Chaya, in Santa Monica. Chef Inoue took an interest in Garrison whereas Garrison began to work under Chef Inoue; developing menu concepts, tastings, and assisting in producing events. 

After Chef Inoue left for Japan, Garrison then followed Chef Akabashi in late 2018 to a new innovative restaurant concept, Seaweed Handroll Bar, a concept combining both high end sushi with handrolls instead of cut rolls. At Seaweed Hand Roll Bar, Garrison found success and ultimately was asked to join forces with a new restaurant, Yume.

In 2020, Garrison was invited to help open and run the sushi bar for Yume on Ventura Blvd in LA, which was being led by executive chef Shige Fujimoto - one of the original chefs who worked with Chef Nobu at Matsuhisa in Beverly Hills. As well as the Executive Chef for Asanebo in Studio City during the years they received a Michelin Star.  

While working at Yume, Garrison connected with Keizo Seki owner/chef of the world renowned Sushi Zo where he was asked to join his team and relocate to New York City. 

Once Garrison arrived in NYC in 2021, acclimated to his new role, Garrison learned a lot about the refinement involved in a higher end dining scene and developed an acumen for working with seasonal, rare ingredients. 

Garrison was given the Executive Chef title at Sushi Zo Hanare, an exclusive 8 seat omakase-only dining experience known for its intimate atmosphere and artistic expression. In becoming Executive Chef, he began to master the balance between the refinement and elevated dining scene of New York City with the robust, full flavoring of bold ingredients characteristic of Los Angeles.

Having honed his skills under the mentorship of several renowned chefs in LA’s Japanese culinary circles, he developed a deep respect for traditional Japanese technique while cultivating a modern, creative approach to flavor. Expanding his career in New York City, Chef Garrison has become known as a sushi Chef who truly understands the refinement, service expectations and delivery of experience required in high end dining. Chef Garrison’s style embodies a reverence for Japanese methodology, balanced with a refreshing integration of modern American influences. 

Now at Sushi Koju, a new concept in partnership with Hiro Nishida and LDV Hospitality, Chef Garrison will bring his artistic and innovative approach to sushi to Boreum Hill where the restaurant resides in the central hub of The Ace Hotel Brooklyn.

Chef Garrison is notorious for being a fun, friendly, well spoken, and knowledgeable personality at the sushi counter who showcases his mastery and refined sushi skillset everywhere he works.