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about Andy Bernard

Andy Bernard, Kaiseki

more fish!

From 2002-04 I was a line cook at Morimoto, where the seeds were planted for what I am doing today. I went on to run the Morning Glory diner in its heyday before becoming sous chef at Oceanaire. More fish!

After many other chef, managing and catering gigs, in Nov.-Dec of 2019, I attended the Sushi Chef Institute in LA to pursue what had become a dream–to become a sushi chef. After completing the course I was fortunate to get front line experience as visiting sushi chef at a restaurant in Berkeley and then to become a line chef at Hiroki before the shutdown.

Now, here I am, taking this opportunity to practice my craft and offer a weekly menu to sushi lovers in Philly. Ultimately, I would love to have a storefront for Japanese breakfasts, pickled veg, sushi lunches, evening catering and in-home omakase.

more fish!

From 2002-04 I was a line cook at Morimoto, where the seeds were planted for what I am doing today. I went on to run the Morning Glory diner in its heyday before becoming sous chef at Oceanaire. More fish!

After many other chef, managing and catering gigs, in Nov.-Dec of 2019, I attended the Sushi Chef Institute in LA to pursue what had become a dream–to become a sushi chef. After completing the course I was fortunate to get front line experience as visiting sushi chef at a restaurant in Berkeley and then to become a line chef at Hiroki before the shutdown.

Now, here I am, taking this opportunity to practice my craft and offer a weekly menu to sushi lovers in Philly. Ultimately, I would love to have a storefront for Japanese breakfasts, pickled veg, sushi lunches, evening catering and in-home omakase.

Andy Bernard, Kaiseki