Jorge Dionicio
Kansha
Originally from Peru, Chef Jorge Dionicio immigrated to the U.S. in 2002. He began his career at UCHI in Austin, Texas, where he started his love affair with Japanese cuisine. He then travelled to Japan to perfect his sushi craft at the World Sushi Skills Institute, where he received the Kuro Obi (black belt) certification... READ MORE
Originally from Peru, Chef Jorge Dionicio immigrated to the U.S. in 2002. He began his career at UCHI in Austin, Texas, where he started his love affair with Japanese cuisine. He then travelled to Japan to perfect his sushi craft at the World Sushi Skills Institute, where he received the Kuro Obi (black belt) certification in sushi-making.
A seasoned industry veteran, Chef Dionicio has honed his skills alongside acclaimed Japanese chefs at prestigious establishments such as Morimoto, O Ya, Akashi, Hirohisa, Azabu, and most recently, Sushi Noz. Now, he is bringing his passion for Japanese cuisine and his Peruvian heritage to the Nikkei menu.
He also competed in and placed 7th in Tokyo’s renowned World Sushi Cup before returning to Peru to stage at Cala, voted one of the top five restaurants in Peru, and Maidoin Lima, Peru, known for its Nikkei cuisine. He now resides in New York City with his first solo restaurant venture, Kansha.
READ LESS
