Carlos Wills, our executive chef, hails from Honduras and discovered his passion for sushi and Japanese cuisine at a young age. His interest was sparked while living with his uncle, a retired sushi chef, where he had his first exposure to the art of sushi-making. Eager to learn, Carlos started by washing dishes at the restaurant where his uncle worked, using the opportunity to observe the techniques of the chefs around him. Driven by his curiosity and determination, heeventually gathered the courage to ask the chefs to teach him how to make a simple sushi roll.

As Carlos delved deeper into the world of Japanese cuisine, he became particularly fascinatedby *edomae* (Edo-style) sushi and decided to pursue a career in this specialized craft. His next goal was to find a master chef who would take him under their wing. At that time, Chef Minoru Ogawa was running a well-regarded restaurant in Washington, D.C., and was seeking a chef with 10+ years of experience. Despite not meeting the experience requirement, Carlos boldly approached Ogawa-san, expressing his immense passion and desire to learn. His dedication impressed Chef Ogawa, and Carlos was offered a chance to prove himself.

Carlos spent the next three years mastering the foundational skills of sushi-making, starting with the essential yet intricate task of perfecting the rice. His hard work and persistence eventually earned him a position at Chef Ogawa’s omakase counter, where he continued to hone his craft under the guidance of the renowned master chef.

Now, over a decade later, Carlos remains as passionate and precise as ever, embracing the opportunity to lead Ogawa Sushi & Kappo in Philadelphia. His journey from a curious young apprentice to executive chef is a testament to his dedication, skill, and unwavering commitment to the artistry of Japanese cuisine.