The San Diego native began his culinary career as a sushi chef at a handful of local restaurants, including Yokozuna's, where he learned the art of butchering fish. Displaying incredible talent at a young age, JoJo was on the fast track to success. He began working as a sushi chef at JRDN Hotel’s Tower 23 in 2007, then The Oceanaire Seafood Room as a sous chef in 2008, before stepping up as Chef de Cuisine of Brian Malarkey’s widely successful Searsucker in downtown San Diego in 2010. JoJo then moved on to become the Executive Chef of Enlightened Hospitality’s Herringbone in La Jolla in May of 2013, further enhancing his experience with coastal cuisine. Prior to joining Clique Hospitality as Lionfish Chef/Partner, JoJo spent two and a half years as the Chef de Cuisine at Little Italy’s Acclaimed Ironside Fish and Oyster under Michelin-starred Chef Jason McLeod. Chef JoJo’s unrivaled dedication to his craft has marked him one of the nation’s top fifty “Young Guns” illustrating “the most promising up-and-coming talent in the national restaurant industry” by Eater National in 2015.