Executive Sushi Chef/Owner
Sushi on a Roll
Working in the Sushi industry for over 25 years and having the knowledge of so many different recipes from restaurants & his catering experience in San Diego, has given Chef Jeffrey roberto the biggest advantage over many traditional Sushi chefs. The President/Owner of a Sushi catering company, Sushi on a Roll, inc. (20 years old, est 1993), that caters primarily to major Hotels and Full-service Catering companies.
Jeffrey first started Sushi when there was only a handful of Japanese Restaurants in San Diego. He was traditionally trained as a chef and had 10 years experience when Sushi on a Roll began. He is happy to be in San Diego and to support local business when it comes to preferred vendors, even if he has to pay a little more occasionally. Sushi on a Roll has been fortunate enough to provide Sushi for Hotels, Caterers, Country Clubs, Brunches, Concerts, Conventions, Stadiums and other major Events. They've catered Kosher parties, they've supplied orders from 2 rolls to 10's of thousands of pieces of Sushi during Super bowl. Along with the assistance of a great crew and awesome friends, they bring the "Aloha" spirit as well as Sushi quality when invited to work at events.
Restaurants involved with: Yakitori II, E Street Alley, Fish Market, Mr. Sushi, Seau’s the Restaurant and Red Lion Hanalei Hotel (now the Crowne Plaza San Diego), Hotel del Coronado, Tower 23.
Consulting: Having been in the Sushi business in San Diego for over 25 years in many different environments, gives Roberto valuable experiences to draw from in my consulting for the company Sushi bars he had worked for. Among these restaurants are Yakitori II, E Street Alley, Fish Market, Mr. Sushi, Seau’s the Restaurant and Red Lion Hanalei Hotel.
Red Lion Hanalei Hotel, Crowne Plaza Hotel: Consulting for Sushi bars gives Roberto advantages and exposure here in San Diego. Creating a Sushi concept in the Hotel makes the Red Lion Hanalei to be the first Hotel to have a Sushi bar in the lobby. Having phenomenally success even after 911 proves that his Chefs and concept of non-traditional Sushi works in the San Diego market.
Seau’s: Roberto designed the Raw Mana Sushi Bar with Junior Seau, the architects and the General manager, using his concept in the art of Sushi. Creating the Sushi bar from the ground up was a challenge; hiring and training a new staff, implementing new programs, managing and working behind the Sushi bar completed the opening. Having excellent food cost and sales prove that his accounting and business sense show great profitability.