Bryan Iguchi

Bryan Yoneo Iguchi, originally from Southern California, had an insatiable love for the ocean and surf. This love evolved into a life dedicated to board sports. In 1992 he became a professional snowboarder and in 1995 he moved to Jackson, Wyoming. After 18 years he is still rides professionally. Snowboarding has taken Bryan all over the world. Throughout his travels he explored local cuisines and developed a strong passion for food. Returning year after year to Japan Bryan's love for sushi and quest to honor his Japanese heritage has inspired him to pursue a new career as a sushi chef. In 2004 Bryan began a working as an apprentice under Executive Chef, Jarrett Schwartz at Mizu Sushi. His approach is creative and experimental, bringing his favorite flavors discovered abroad home to Jackson.
 

Jason King

Jason King was born and raised in the hills of Vermont where he enjoyed time skiing and snowboarding. In 2001 he decided to relocate to Jackson, Wyoming where he could continue to foster his love for winter sports during his free time. Since 2002 the craft of sushi making has been a part of Jason's life in Jackson Hole. Throughout the past nine years, Jason has trained and apprenticed under many great sushi chefs at Nikai, Mizu, Hapa, and Restaurant Blu Kitchen. These chefs helped to shape Jason's fine culinary skills to what they are today. Each day he continues to enjoy creating delicious sushi with the most beautiful fish from all over the world. This art form perfectly compliments his lifestyle in the mountains.

Dustin Rasnick

Our head chef was born in Ventura, California and growing up in Hawaii on the island of Kauai, Dustin Rasnick learned to roll sushi during his high school years. Sushi was his favorite food and he always thought that Japanese cooking, specifically "zushi" was the best form of cooking. He always looked forward to the one night a week he would get to sit in front of a chef and watch them create beautiful dishes. After high school he attended Long Beach State University in California where he earned a degree in Communications. After graduation in 2008, Dustin was offered a job preparing sushi in Mammoth Lakes, California. This opportunity allowed him to continue his love for preparing sushi as well as snowboarding during his free time. In 2009 Dustin began an apprenticeship at Sushi Rei, also in Mammoth Lakes, California, under owner and Executive Chef, Jaison LeRoy. While at "The Rei" he was thrown right into a hands-on education learning how to do everything behind the bar. During the fall of 2010, Dustin was called to Jackson Hole to become a member of the Sudachi Family where he will not only continue to educate himself but educate those chefs around him as well. His unique style and love for his craft is obvious when you see him smiling behind the sushi bar.