Robby Cook

Robby Cook graduated from the California Sushi Academy in Venice, California and the Institute of Culinary Education in New York City, New York.  He has made sushi at some of New York’s premier Japanese restaurants including Sumile, Koi and Bond St.

Having met Chef Morimoto while working at Bond St. He then went on to work at Morimoto just after the opening of his flagship restaurant in 2006. After just 2 years of extensive training he became Executive Sushi Chef. Robby continues to run the sushi bar at Morimoto NYC sourcing seafood from all over the world including a close relationship with buyers at Tsukiji Market in Tokyo.

Robby has consulted on various sushi bars including the Harvard Club in NYC and worked closely with OTG Management in New York’s regional airports. In 2013 he opened Shiso, a sushi bar located at JFK Delta Terminal 2. Robby was nominated for Rising Star Chef 2013.

Robby is also the co-author of a new cookbook The Complete Guide to Sushi & Sashimi, the go-to guide for sushi and sashimi lovers, including 625 step-by-step photographs.

Books by Robby Cook