Pablo Chong

Sushi Chef at sushi maki - Coral Gables, FL, US

Pablo Chong's Contact Details
HQ
786-507-3333
Location
Company
sushi maki
Pablo Chong's Company Details
sushi maki logo, sushi maki contact details

sushi maki

Coral Gables, FL, US • 250 - 499 Employees
Restaurants

CEO, Abe Ng founded Sushi Maki in 2000. The restaurant has since been recognized as South Florida's award-winning leader in innovative Japanese cuisine serving fresh, premium quality fare in a relaxed and modern environment. We believe sushi should be approachable and fun for everyone! Our mission is to be the most trusted leader in branded sushi, embraced by health-conscious, luxe-leaning consumers through the operation of stylish sushi restaurants, branded kiosks, and a community-wide distribution ecosystem. Our approach is simple: Sushi Maki is passionate about providing the freshest and finest quality food. We are the only sushi restaurant company in all of South Florida where all seafood is responsibly sourced, sustainable where possible, and free of any preservatives or artificial ingredients. To these pristine ingredients, we add our own unique culinary creativity, spiced with Miami flavors resulting in a menu of diverse selections. Sushi Maki believes in sushi as the food of the future: healthy, balanced, portable, delicious, customizable, natural; the perfect food-on-the-go for the modern lifestyle.

sushi asian cuisine maki sashimi sushi rolls family food bubble tea Japanese cuisine Restaurants Eating Places
Details about sushi maki
Frequently Asked Questions about Pablo Chong
Pablo Chong currently works for sushi maki.
Pablo Chong's role at sushi maki is Sushi Chef.
Pablo Chong's email address is ***@SushiMaki.com. To view Pablo Chong's full email address, please signup to ConnectPlex.
Pablo Chong works in the Restaurants industry.
Pablo Chong's colleagues at sushi maki are Rafael Sanchez, Gwen Gatchalian, John Zambo, Samuel Krogh, Jennifer Molina, Sushi Maki, Yoandra Edwards and others.
Pablo Chong's phone number is 786-507-3333
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