Today we’d like to introduce you to Justin Quach
Hi Justin, please kick things off for us with an introduction to yourself and your story.
I am a second-generation chef with a lifelong passion for the culinary arts. My journey began in my family’s restaurant, China House, which has been serving the community for almost 30 years. Growing up in that environment, I witnessed firsthand the dedication, creativity, and resilience required to run a successful hospitality business—lessons that have shaped my career.
I pursued a Bachelor of Science in Hotel and Restaurant Management from the University of Houston, which provided me with a strong foundation in the industry. After graduating, I held leadership roles in various restaurants, gaining invaluable experience in operations and management. My first role as a sushi chef was my most transformative, allowing me to refine my culinary skills and develop a deep appreciation for the art of sushi craftsmanship. Interestingly, I never envisioned myself as a sushi chef, but life often has unexpected plans—and I couldn’t be happier with where this journey has led me.
For nearly seven years, I have worked professionally as a sushi chef, honing my skills in traditional techniques while embracing creativity in modern sushi artistry. My experience in both high-volume restaurant settings and intimate omakase-style dining has allowed me to perfect my craft and deliver exceptional culinary experiences.
That passion for sushi eventually extended beyond restaurant kitchens. In March of last year, a close friend asked me to host a sushi party for his fiancée’s birthday. The event was a success, and guests shared their experiences on social media. Soon after, I began receiving requests from others interested in hosting similar gatherings. What started as a one-time event quickly grew into a thriving business as a private chef.
Today, I specialize in curating bespoke sushi experiences, bringing high-quality, restaurant-style sushi directly to clients’ homes and events. Whether it’s an intimate omakase tasting or full-service sushi catering, my goal is to create unforgettable dining experiences tailored to each guest’s preferences. Seeing the joy that my craft brings to people has been incredibly rewarding, and I’m excited to continue sharing my passion through unique, personalized culinary experiences.
I am thrilled to announce that I will soon be launching my official omakase and catering business. Please stay tuned and be on the lookout for more details—I can’t wait to share this next chapter with you all!
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The journey has been anything but easy. One of the most valuable lessons I’ve learned is that success has its limits, and running a business is never a solo effort. It requires support, time management, and knowing when to say no. There have been times when I’ve had to decline clients due to time constraints or factors beyond my control. I believe in giving 100% to every event, and I never accept a job unless I can bring my full enthusiasm and dedication. My priority is always to minimize distractions and deliver the highest-quality experience possible.
One of the biggest challenges I face is curating personalized menus for my clients. Unlike traditional restaurants with set offerings, I design custom menus based on each client’s preferences and the seasonality of ingredients. This approach requires flexibility, as last-minute adjustments are often necessary when certain ingredients are unavailable or don’t meet my freshness standards. In these moments, I have to adapt quickly while ensuring that every dish maintains the highest level of quality. A tremendous amount of preparation happens behind the scenes—culinary research, refining techniques, and constant innovation are all part of the process.
Being a private chef and entrepreneur extends far beyond cooking. It involves managing finances, marketing my brand, networking with suppliers, and handling the countless responsibilities that come with running a business. I’m incredibly grateful for the support of my family and friends throughout this journey. My brother has played a key role in managing the financial side of the business, my sister-in-law has provided invaluable marketing and branding support, and her sister has helped expand my professional network. Most importantly, I’m deeply appreciative of my clients, who trust me to create exceptional dining experiences and continue to support my growth as a private chef.
Can you tell our readers more about what you do and what you think sets you apart from others?
I am a private chef specializing in Japanese cuisine, with influences from Chinese and Western culinary traditions. My signature offering is ‘Homakase’—a personalized, in-home dining experience where I craft a custom tasting menu that balances my culinary expertise with each client’s unique preferences. In addition to Homakase, I provide sushi catering services, sourcing the freshest ingredients directly from the fish market and supermarket to ensure the highest quality. Rather than working with a fixed menu, I prioritize seasonality, adaptability, and my clients’ specific likes and dislikes, ensuring that each meal is truly personalized.
While sushi is a focal point of my offerings, my expertise extends far beyond it. I prepare a variety of hot dishes, cooked fish entrées, and cold appetizers, demonstrating the versatility of ingredients. One of my favorite aspects of this work is educating guests—showing them how a single type of fish can be transformed into multiple dishes, each with distinct flavors and textures. The most rewarding part of my journey has been creating unforgettable experiences that leave guests smiling. The overwhelmingly positive feedback I’ve received reaffirms that I’m on the right path, and I remain dedicated to refining my craft and growing my business.
Many of my clients seek my services for the exclusivity and convenience of an at-home dining experience. Some prefer to avoid the crowds of a restaurant, especially when hosting larger gatherings, while others appreciate the comfort of dining at home—particularly families with young children. I’ve catered Homakase events for groups ranging from 8 to 35 guests, a scale that would be difficult to replicate in a restaurant setting. My services are frequently requested for birthdays, housewarming parties, and reunions, where the intimacy of a home environment enhances the occasion.
Beyond private in-home experiences, I also cater corporate events, offering a refined and interactive dining experience that elevates business gatherings, executive meetings, and team celebrations. Whether it’s a high-end sushi spread for a networking event or a meticulously curated multi-course tasting for a corporate retreat, I bring the same level of quality, customization, and hospitality to larger-scale functions. My ability to blend fine dining with a relaxed and engaging atmosphere makes my catering services a standout choice for both personal and professional occasions.
One of my most fulfilling experiences was catering for a group of married couples, all of whom had toddlers. Hosting the event at home allowed them to enjoy an upscale dining experience without the stress of a restaurant setting—complete with meticulously plated courses, high-quality ingredients, and the level of service they would expect from a fine dining establishment. Being able to provide this level of comfort and joy while bringing a refined, restaurant-caliber experience into my clients’ homes is what makes my work truly meaningful. More than just serving food, I create moments—bringing people together through a shared love of great cuisine, personalized service, and genuine hospitality.
To continuously refine my craft, I have traveled to Japan to learn from the very best—studying traditional techniques, discovering new ingredients, purchasing the best supplies, and expanding my knowledge so I can better serve my clients. This hands-on experience allows me to bring an authentic touch to my dishes while incorporating new skills and inspirations into my menus. Every trip deepens my understanding of Japanese cuisine, ensuring that I stay at the forefront of my craft and can offer my clients something truly special, and I plan to continue traveling there to further enhance my expertise.
Is there something surprising that you feel even people who know you might not know about?
What many people may not know is that, in addition to being a private chef, I am also a cooking instructor. While I wanted to step away from the traditional restaurant industry, I knew I still wanted to work with food—my true passion. My journey into teaching began organically last year when I hosted gatherings with friends, either at their homes or mine. After enjoying the meals I prepared, they often asked about my cooking techniques and recipes, sparking my interest in culinary education. This eventually led me to pursue a role as an instructor, where I now help others develop their skills, gain confidence in the kitchen, and make more informed, healthier food choices.
Beyond teaching, I also work as a culinary consultant, providing strategic guidance for catering events. My role involves consulting on event-day operations, working closely with leadership teams to develop an efficient game plan, overseeing food execution, and contributing to menu development. On the day of the event, I ensure every dish is thoughtfully prepared, well-presented, and meets the highest standards—ultimately enhancing the guest experience.
By combining my roles as a private chef, instructor, and consultant, I am constantly challenging myself to grow, refine my skills, and push creative boundaries. I actively seek out new techniques, experiment with ingredients, and take on opportunities that push me beyond my comfort zone. My ultimate goal is to deliver the best possible experience for my clients—one that is not only delicious but also memorable and uniquely tailored to them.
Pricing:
- Bespoke
Contact Info:
- Instagram: https://www.instagram.com/justinquach.htx
