CHEF PATRICK PHAM 

Co–Founder & Head Chef 

After years under 這 tutelage 的 Tokyo–trained sushi chef Yoshinori Katsuyama 在 內, Patrick 範 began to shape his own insight into an elevated realm 的 Japanese cuisine.  By 這 time he was 24, he was promoted to head sushi chef 在 這 休士頓 outpost 的 這  詹姆斯 Beard Award–winning 奧斯汀 restaurant. While 在 內 he met fellow chef 丹尼爾 李  和 together they would forge a new, refined vision for sushi that would lead to multiple  concepts 和 international acclaim. Under their Duckstache Hospitality umbrella, 這  partners have opened 休士頓 concepts including Handies Douzo, Kokoro Handroll 酒吧, Kokoro Sushi & Yakitori, Doko, 酒吧 Doko, 愛子 和 Himari – all specializing 在 sushi 和 handrolls. 這 company’s success has led to Kokoro branches 在 Dubai with new UAE outposts on 這 way. Patrick remains committed to making memories for guests through exceptional service 和 uncompromising sushi craftsmanship. 

CHEF DANIEL LEE 

Co–Founder & Head Chef 

Armed with classic training 從 這 prestigious Le Cordon Bleu 在 Los Angeles, 丹尼爾 李 forged a culinary career first sparked 在 age 16. After working 在 kitchens 在 加州, 維吉尼亞州 和 華盛頓, 華盛頓特區, he landed a job at 內 在 休士頓, a post that would change his life. He spent three years 在 這 renowned modern Japanese restaurant working for James Beard Award–winning chef Tyson Cole. There, he met chef Patrick 範, 和 together they set out on their own journey perfecting 這 art 的 high–end handrolls 和 sushi. Their partnership has given diners 在 休士頓 (和 now Dubai) concepts such as Handies Douzo, Kokoro Handroll 酒吧, Kokoro Sushi & Yakitori, Doko, 酒吧 Doko, 愛子 和 Himari – all under 這 Duckstache Hospitality group. 丹尼爾 是 dedicated to providing unforgettable dining experiences by elevating a unique vision 的 Japanese gastronomy.