Chef
Desmond Teoh is born and raised in Ipoh, Malaysia. He was educated
in Perth, Australia, earning a degree in marketing. After college,
he went to Japan for vacation, spending two months in Tokyo. He
found himself falling in love with not only the Japanese culture,
but also the cuisine. It was at that moment at the famed Shinjuku
in Tokyo. Desmond spend five years at Shunjuku, earning the title
of Sushi Chef.In 1999, chef Desmond Teoh traveled to New York City. He began his american experience at Shiki Restaurant. After a stint at Sake Cafe in New Orleans, he returned to New York, earning rave reviews at Sushi Hama.
During
his travels, Desmond has not only mastered the traditional art of
Japanese sushi making, but he has incorporated a "fusion" flare
to his creations. He incorporated modern ingredients and preparations
to traditional fare.In the spring of 2005, Desmond has joined the team at Sushi-A-Go-Go, becoming the Executive Chef. He has brought his "fusion" style of sushi to the Lincoln Center area. Teoh says the sushi is Asian Fusion, not traditional Japanese. He is very creative and his sushi are works of art. Teoh told me that he changes the menu every two weeks to keep his customers happy. It is all about being creative Teoh said.
I had the Dream Roll: On the inside is spicy tuna. On the top is lobster salad. Citrus caviar, strawberry mayo and mango. It was served with an edible flower. I highly recommend the sushi at Sushi a-go-go especially if you are seeing a show in the Lincoln Center area. - 1900 Broadway (near Lincoln Center) - (212) 724-7340
http://www.sushiagogonyc.com/
Interview conducted by Corine Cohen
