Chefs and Restaurants

What’s Happened Since Becoming a Chef to Watch?

Plate Staff

“We’ve been busy evolving Indo, improving work-life balance and employee compensation, and we recently introduced a 15-item handroll section on the menu, a new experience for St. Louis. I’m also working on opening a new concept, Sado, in 2023, with more focus on sushi rolls, nigiri, our dry-aged fish program, tempura, and a section dedicated to creative preparations of Wagyu beef. I’m even working with an architect that specializes in Japanese design to ensure every...