"Love coming here! Great steak upstairs, although I prefer the sushi bar downstairs, a little more informal by the bar - you can watch the chefs make the sushi in front of you.
Gysgrl, Guernsey. 2014
Entrusted with sushi menu design and costing, sourcing of local sustainable ingredients and set up of Japanese supplier logistics. Training of kitchen and floor staff to high standards and purchasing of relevant sushi equipment/Japanese tableware. Creation of hygiene and stock control processes.
Results: Although it was a challenge being on a small island I really enjoyed my time in Guernsey, helping The Hook to become an instant must eat at restaurant in St. Peter Port.
The open sushi bar and intimate design helped me to convey my passion for Japanese cuisine and sushi to Guernsey locals and residents. My relaxed and informative demeanour helped to initiate the guests new to sushi and expand their tastes and knowledge.
Working with the local produce I created new and delicious dishes that were unique to The Hook from the fresh locally caught fish and shellfish.
I trained the sushi chefs and floor staff to a very high standard, increasing their skills and techniques to produce and sell sushi of the highest quality. After one month the overall sushi bar food cost was at 27%.
The Hook is considered one of the top restaurants in Guernsey.
Tasked with menu design and costing, ordering relevant equipment and shop layout. Sourcing of fresh ingredients and Japanese suppliers, training of staff to high standards. Setting up of hygiene and stock control systems.
Results: I was only in Seletat for a short time but I was still able to help create an excellent and unique small business. I trained the owner/chef in all the aspects of sushi preparation and techniques plus taught the importance of strict food hygiene standards and stock control/management for success. My careful purchasing of kitchen equipment kept the startup costs low and under budget.
I created a colourful and delicious menu tailored to local tastes and the sushi boutique concept. Fuchsia Sushi's popularity helped it to exceed daily sales forecasts and my training helped maintain a profitable food cost.
Fuchsia Sushi, Selestat
"Boutique sushi for everyday, beautiful and delicious. Wonderful flavours, my heaven"
Emilie Bircher, Selestat 2014
+44 1481 701373
“Beautiful Sushi and Steak”
Reviewed April 7, 2014
I have been to this restaurant a few times now and am not able to fault the food or the service.
I went downstairs with a Quidsin offer, when you go in with one of these vouchers you have the initial though that because you are eating on a discout you are going to get smaller portions, not the best table etc however this was not the case! The food portions were perfect and the service was great, the staff were extremely knowledgable about the menu (great as we didn't know much about sushi) and couldn't do enough to make sure we enjoyed our evening.
Keep up the good work, I will definitely be back again!!
“Seriously nice restaurant”
Reviewed August 10, 2013
Not really eaten much sushi before and not a fan of fish but seriously enjoyed our meal at the hook! We thought the sushi was amazing and a really enjoyable experience overall.
+33 3 88 82 68 80
Jun 13, 2014 A TripAdvisor Member
A warm welcome and close client, a cook who knows his products, very good advice, and that you will order on the best sushi around!
Nomad Sushi Bar, Verbier
"Great sushi, cool minimalistic bar, cool staff. Nice to have something different than cheese and more cheese! The dragon roll is a must eat!
Jesse L Hammer. Verbier 2013
Charged with creating a vibrant menu, ordering of all kitchen equipment, hiring and training of staff, sourcing ingredients/Japanese suppliers and maintaining strict food cost and hygiene standards.
Results: I translated the owner’s ideas and concept into a popular and vibrant restaurant in the resort. I produced an interesting and balanced menu with instant client favourites creating its own successful brand/style.
My training of the kitchen and floor staff maintained excellent quality and hygiene control while increasing sales through better product knowledge and up selling.
I served imaginative and delicious sushi/Japanese cuisine to Verbier’s discerning clientèle while upholding strict food cost and waste management systems to maintain weekly projection targets.
In our second year moved to a more prestigious location inside the Farinet Hotel, I designed the new sushi bar and kitchen set up to maximise performance and the speed of service. I hired and trained additional staff members to my high standards to cope with the extra restaurant business.
My redesigned menu and concept increased sales reduced the overall food cost of the kitchen while also receiving excellent reviews from guests from all over the world. Total sales exceeded 800,000chf from December 2013 to April 2014 with the overall food cost for the kitchen under 30%
+41 27 565 65 92
Reviewed April 24, 2014
Say no more. Book ahead as very popular. The sushi was ectremely fresh and service was great. We ate way too much but were still tempted to order one of the giant sushi ships when we saw another table with them as we were starting to think about leaving!
“Amazing sushi! Loved it!!”
Reviewed January 8, 2014
Visited Nomad with friends and loved it. A great selection of sushi on offer which was so fresh and tasty. Spider roll and dragon roll were delicious. Would highly recommend.
Reviewed January 10, 2014
Good quality food! Very nice service!we had nice dinner, sushi were very good and sashimi also! If you are in Verbier for a long time you must visit this sushi bar!
“Spider crab amazing”
Reviewed February 7, 2014
JC and his team do an amazing job, got a selection platter and the taste r so fresh, vibrant and tasty. Then JC recommended the spider crab rolls, these where just amazing, the sweet crab taste was truly awesome. I have enjoyed sushi all over the world and I have to say this is tops. If in verbier it's a must, you got to go!!