Today we’d like to introduce you to Sutee Aimkarn
Hi Sutee, we’d love for you to start by introducing yourself.
Chef Ton (SUTEE AIMKARN), with over 17 years of culinary expertise honed across the culinary landscapes of Chicago, California, and Hawaii, invites you on a journey through the artistry of Japanese cuisine.
In the heart of renowned restaurants, Chef Ton has left an indelible mark, working alongside Michelin-starred chefs and culinary luminaries in the fine dining industry. This journey is more than a career; it’s a testament to the pursuit of excellence and a love for crafting unforgettable dining experiences.
The chef’s culinary prowess extends beyond the kitchen walls, having crafted delectable masterpieces for a star-studded clientele that includes celebrities, basketball and American football players, and chart-topping singers. Each dish, a symphony of flavors meticulously composed to captivate the palates of the most discerning connoisseurs.
What sets Chef Ton A apart is not just the culinary finesse but also the infectious joy and warmth that permeate every creation. With a cheerful and vibrant personality, the chef is on a mission to share the delight of Japanese cuisine with everyone.
Eager to bridge the gap between culinary excellence and accessibility, Chef Ton introduces a concept that goes beyond the plate. It’s an invitation to experience the fun, savor the deliciousness, and embrace the uniqueness that defines every creation. The chef’s radiant smile becomes a secret ingredient, infusing each dish with a touch of unparalleled joy.
Join us on this gastronomic adventure, where every bite tells a story, and every dish reflects the passion of a seasoned chef dedicated to making Japanese cuisine an unforgettable experience for all. Chef Ton (SUTEE AIMKARN) welcomes you to indulge in a world where culinary artistry meets genuine warmth, and every meal is a celebration of life, love, and, above all, exceptional flavors.
@ChefTonOfficial, @SushiboxATX
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It hasn’t been a smooth road. There have been many obstacles. We just moved to Austin, where we don’t know anyone, and we’re starting a new business here. The concept we’re working on is very challenging, especially given our background in running omakase and fine dining restaurants. Now, we’re opening in a ghost kitchen with limited capital. Our storefront is entirely online, and we’re dealing with commission fees from various platforms. We have to maintain quality while managing food costs and customer satisfaction, all while ensuring that the business remains profitable.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I have over 17 years of experience, starting in Japanese fusion cuisine. I had the opportunity to train in traditional Japanese cooking under a master chef, which led me to work in top-ranked restaurants in cities like Chicago, California, Maui, and Jackson Hole, WY. I’ve also had the privilege of collaborating with renowned chefs, including Michelin-starred chefs.
Networking and finding a mentor can have such a positive impact on one’s life and career. Any advice?
Myself—constantly seeking knowledge and practicing. The people I work with are also important for exchanging knowledge. Stay humble, listen, correct, learn new things, and continuously develop.
Contact Info:
- Website: https://sushiboxatx.square.site/
- Instagram: https://www.instagram.com/sushiboxatx?igsh=MTZ5ZWhtaHBpdjJldg%3D%3D&utm_source=qr
- Facebook: https://www.facebook.com/sushiboxatx?mibextid=LQQJ4d
- TikTok: https://www.tiktok.com/@sushiboxatx
- Other: https://www.instagram.com/cheftonofficial?igsh=ZjBpaHJ0MXNreWV3&utm_source=qr
