About the Chef
Nick George entered the food world at the tender age of 16 working prep at a Japanese market and sushi bar. After years of making food for friends and family on weekends, he started catering parties as a private sushi chef. In 2012, George started Michigan's first sustainable sushi business, and has since developed skills across the board, with a focus on Washoku, Izakaya-fare, home-style dishes and comfort foods. Using Great Lakes seafood and seasonal Midwestern crops, George's cooking is an ongoing experiment in an effort to be in tune with local agriculture.
"The People Issue", Metrotimes, 2017
"Local Pop-Up Chefs Form Multicultural Alliance", Hour Detroit, 2017
"Who is rising food scene star 'Dr. Sushi'?", Metrotimes, 2016
"How a Trip to Japan Could Change Detroit’s Dr. Sushi Menu Big Time", Eater Detroit, 2016