Chef Osan Weng is a culinary virtuoso with a diverse range of expertise, encompassing both traditional Japanese and Western cuisines. His culinary journey began in Tokyo at the renowned restaurant Shouya, where he honed his skills for over a decade. Under the guidance of experienced chefs and with a strong dedication to his craft, Chef Weng quickly rose through the ranks, mastering the art of Japanese cuisine.

Seeking new challenges and opportunities, Chef Weng made the decision to immigrate to the United States. He sought to expand his culinary repertoire and explore different culinary traditions. He began working at Sushi Yasuda, a critically acclaimed restaurant in New York City, known for its commitment to traditional sushi techniques and exceptional quality. Here, Chef Weng further refined his skills, learning from some of the most respected sushi chefs in the industry.

With over 30 years of culinary experience, Chef Osan Weng continues to push the boundaries of culinary innovation. His dedication to his craft, combined with his deep-rooted knowledge of both Japanese and Western cuisines, has earned him a reputation as a master chef. Today, Chef Weng delights diners with his skillful execution, harmonious flavor combinations, and artistic presentation, creating unforgettable dining experiences that showcase the best of both Eastern and Western culinary traditions.