from artist to sushi chef

Growing up in Taipei, Taiwan, Po Yi experienced the vibrant food culture of the city synonymous with culinary variety, which led Po-Yi on a 22-year path to mastering the art of sushi. After graduating from the acclaimed Fu-Hsin Art school, Po-Yi moved to Austin, Texas, where he worked his way up from the bottom of the food industry to becoming an executive sushi chef, catering to high profile clientele such as Governor Rick Perry and One World Theater.
In 2006, he was chosen to participate in the Austin’s Iron Chef qualifiers, from there he worked at many of Austin’s top culinary establishments…
His professional experience and culinary training in cuisines including French, American, Asian, combined with artistic inspiration, made him extremely skilled at putting an innovative and artful approach to traditional fare, creating new combinations of food, experimenting with flavors and presentation, all the while never compromising on quality and freshness.
Executive chef PoYi Lee
In 2006, he was chosen to participate in the Austin’s Iron Chef qualifiers, from there he worked at many of Austin’s top culinary establishments such as Kenichi, and Bistro88, to name a few. His keen knowledge of the food industry and excellent relations with his co-workers, customers, and employees helped him not only excel in the kitchen but also as a team leader.