The Most Important RSVP Is for the Team

I grew up in Miami, but the spark for cooking came from traveling with my family. Miami didn’t have much of a food scene back then, so when we went to places like Chicago or California, I was blown away. I remember watching my mom’s face light up when she tried something new. It made me realize how powerful food could be.

At first, I worked in kitchens for free just to learn, but I also held sales jobs to pay the bills. Funny enough, sales turned out to be one of the best things I could’ve done. It taught me how to communicate, how to explain my vision, and how to connect with people.

Eventually, I went to CIA Greystone in Napa Valley, but honestly, every restaurant I worked in was its own classroom. My first kitchen was absolute chaos, heavy metal blasting, chefs screaming, the kind of heat that could break you. But it also made me ask, “What if this could be done differently?” That thought stuck with me, and that’s what I try to create at @kojinmiami, an environment where we can all work in peace and have a few laughs along the way.

My biggest struggle early on was speed. I wasted time watching others instead of just focusing on my own station. Someone finally told me, “Keep your head down, do your work, and you’ll learn everything you need.” Once I found that rhythm, things started clicking.

Through it all, my wife, Katherine, and our son, Jameson, are what keep me going. Katherine is right beside me in the kitchen on tough nights, and Jameson reminds me why I do this: to live an honorable life by feeding others.

One moment that defined how I see this industry happened at SingleThread. I was cutting citrus supreme, and Chef Josh Lanning just looked at me and asked how I was doing. That simple question hit me. It reminded me that as chefs, our role is to nurture, not just guests, but our teams too. From that day, I promised myself I’d lead with kindness.

For me, hospitality begins with my staff. The minute they walk through the door, they’re my first and last guests. If I can take care of them, with respect, good tools, and quality ingredients, our diners will always feel that same care.

The achievements I’ve received in my career wouldn’t be possible without my team, and I’m grateful for the opportunity to do what we love together every day. The Michelin Guide recognizing us is a massive milestone for us, and receiving a Whet Pallet award is honestly really close to my heart as well.

This industry has a long way to go, especially when it comes to mental health. I hope to be part of changing that through groups like the Southern Smoke Foundation’s  Behind You initiative, which offers free mental healthcare for hospitality workers. Because if we don’t care for the people in this business, nothing else will survive.

Looking forward, I want to see small, independent restaurants celebrated more. They’re the heart of every community after all. At Kojin, we’re working on closed-loop projects, finding second lives for byproducts from our kitchen, cafés, and breweries nearby.