ABOUT CHEF MIKE LIM
Mike Lim, Sushi Chef, is a passionate culinary expert with 17 years of industry experience. Lim brings his commitment to excellence to the sushi program by using the philosophy of combining Mother Nature’s finest ingredients and his best culinary abilities to yield amazing results. His upbringing in the seaside city of Busan, Korea, cultivated his enthusiasm for fresh ingredients. He spent his childhood catching fresh fish and visiting his grandmother’s vegetable and rice farm. These ingredients made their way to his father’s kitchen in the family restaurant that Lim grew up in. At 14 years old, Lim moved to San Francisco and began shadowing his uncle in a sushi restaurant, ultimately sparking his creative approach to sushi.
Since young 17 year-old Lim first joined the hospitality industry as a server at Osaka Sushi, he has lead sushi programs as the chef at various restaurants, including Aya Sushi, Masu, Kappa Tei, Sushimoto, and Barracuda. In 2010, Lim became the executive chef at Hana Zen and helped the restaurant open a second location at Pier 39. Following Hana Zen, the esteemed Japanese restaurant, Morimoto in Napa, recruited Lim where he enlisted the mentorship of lead sushi chefs at the restaurant. By 2013, JNK Concepts invited Lim to open Roka Akor’s San Francisco location as Head Sushi Chef until promoting to Corporate Sushi Chef and moving to Houston upon opening the restaurant’s fifth location.
In 2018, Lim joined the owners of Tobiuo Sushi & Bar located in La Centerra, Katy, Texas, to showcase his talents. He challenges himself in the artful ways he can present a dish: “I draw inspiration for creating a dish from art and architecture that I encounter and study various non-culinary books that deal with colors and structure.” Lim strives to continuously polish his craft and communicates this sense of determination to any team. In doing so, he leads by example, aspiring to create future leaders by serving as a mentor to his team members. When he isn’t busy in the kitchen, Lim indulges in collecting state-of-the-art knives to add to his $70,000 collection. He also enjoys golfing, snowboarding, exploring new restaurants and visiting museums.