Chef Andy Matsuda was born near Kobe, Japan in 1956. When he was 9 years old, the family started a small Japanese restaurant, where he learned the joy of cooking. After graduating from high school, he began to work as an apprentice at 'Genpachi', one of the most famous restaurant in Osaka, for 5 years. He also became a member of Sushi Chef Organization called 'Yosei-kai'. At the age of 23, he returned to his hometown to help expand the family business. Once that was completed, at the age of 25, his new challenge in life was to move to Los Angeles, California.

His first job was in Little Tokyo as an assistant, but within a week was promoted to Chief Sushi Chef.
Since then, Chef Matsuda has worked at fine Sushi Bars in Santa Monica, Aspen, New York, and also has had the opportunity to work for major hotels learning to cook other ethnic cuisine, such as French, Italian, Thai, and many other cuisines.

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