I have been making Sushi (& Sashimi) since I was in my early 20s. I began by working at various Japanese Restaurants and Sushi Bars (Perry's, Sushi Taro, Shogun, etc.) in New York City, Baltimore, D.C. and even in Budapest!

Yes, that's me when I was a slim 22! Now, at 44 (and chubby), I have decided to invest towards opening my own special Epicurian Delights Restaurants, which will include Sushi, Dim Sum, French & Hungarian Appetizers...everything bitesize!