Carson Jaffrey
Sushi Artist
Raised on an artist’s colony in Southern Arizona, Carson grew up surrounded by passionate art masters of all types. Painters, sculptors, photographers, jewelers, musicians and many others lived, worked, created, and raised families together on an 80 acre cattle ranch called Rancho Linda Vista. It was here more than anywhere else that Carson received the guidance and infusion of passion for his trade. Most of his childhood memories are filled with feasts, potlucks, large parties, and gallery openings where food and drink were given at least as much attention as the art.
Carson’s parents were also extremely influential in his culinary career. Talented chefs in their own right, they have maintained a large garden for many years and showed him the beauty and delicacy of simple seasonal cooking. When his father brought home a bright red chunk of fresh tuna one day and sliced sashimi for the family over 25 years ago, Carson was instantly hooked.
A lifelong student of many disciplines including language, philosophy, engineering, and biology, Carson chose the path of chef. After an apprenticeship under Chef Jeff Glomsky in Tucson, AZ he enrolled at the Culinary Institute of America in Hyde Park, NY. Graduating near the top of his class, Carson quickly found employment with one of the most famous chefs in the world, Wolfgang Puck and in 1997 helped open Spago in Beverly Hills.
Always intrigued by Asian fusion cuisine, he then went to work for the incredible Michi Takahashi (formerly of Chaya Brasserie) at his restaurant in Manhattan Beach. Needing a change of scenery from Los Angeles, Carson headed to the mountains of Colorado where he worked for 3 different master level chef/owners: Chef Keith Mahoney formerly of Commander’s Palace in New Orleans, Chef Pierre Luc of Pierre’s Riverwalk Cafe, and Chef Paul Ferzacca of La Tour Restaurant. These gentlemen imparted to him their mastery of classical French and contemporary fine dining cuisine,
Having led some of the finest kitchens in Los Angeles and Colorado, Carson was ready to embark on the next chapter of his culinary adventure: sushi. Acting as a consultant to the owner of Sato Sushi in Edwards, Colorado Carson jumped at the chance to apprentice with master sushi chef Ted Otooshi Minami. It was under his traditional Japanese style tutelage that Carson was given a solid foundation for sushi technique. Back in Southern California for the past four years, Carson has been blessed to work in some of the best sushi bars in San Diego including Zenbu, Ono Sushi, and Harney Sushi. Very experienced in catering parties of all types, Carson strives to bring all of his knowledge, creativity and passion to each meal.
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