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.