Hatch epitomises the Japanese tradition of sushi chef training by his father – stealing knowledge by observation. Started at 12 cleaning tables after school. Only at 14 was he allowed to assist in the kitchen. He still follows traditional processes as learnt from his father but his presentation is modern and often inspired by modern art. He takes procurement of ingredients seriously. All fish is air-flown from Tokyo and he visits the suppliers often to maintain person to person relationships.
Another overview plus video of sushi making from ieatishootipost.
A hotelier and restauranteur with 20 hotels/restaurants inSingapore and a trendsetter and also in Sydney, Shanghai and London. He specialises in identifying the x factor in chefs so that each restaurant is subsequently successful. An innovative, creative and technically well versed cook may not actually make a good chef. Running a restaurant also includes the business side of things.