One Fish Raw Bar

I spent my career dedicated to the pursuit of excellence. I’ve worked at a number of fine dining restaurants including an executive sous chef position at atelier crenn, now three Michelin stars. I own two restaurants, one in Aptos, one in Campbell. We specialize in California cuisine using local ingredients and refined techniques. Our service team offers incredible warm hospitality with polished execution. Our team has two members who are certified sake professionals as well as a certified som 1.