The Concept: HONŌHONŌ is an elevated Japanese steakhouse concept centered around premium beef sourcing, an in-house aging program, and precision-driven execution. Rooted in Japanese culinary tradition and elevated through modern technique, HONŌ will deliver a refined, high-energy dining experience defined by craftsmanship, integrity, and innovation.
The OpportunityWe are seeking exceptional Senior Culinary Leaders to join the opening team at HONŌ. This is a rare opportunity to help build a concept from the ground up-leading both the creative and operational direction of a high-volume, luxury dining environment.
These roles are designed for chefs with Michelin-level experience who can translate fine-dining precision into scalable, high-performance operations without compromising quality.
Key Responsibilities- Help lead and oversee advanced dry-aging programs for meat, fish, and vegetables
- Execute developed comprehensive fermentation program(s), including koji and lactic fermentation
- Direct sourcing and preparation of premium Japanese beef, including Wagyu (A4, A5)
- Uphold authenticity in Japanese culinary techniques, presentation, and philosophy
- Translate elevated cuisine into a high-volume, high-consistency service model
- Partner with leadership on menu development, R&D, and seasonal offerings
- Train and mentor culinary teams in aging, fermentation, knife skills, and butchery
- Ensure compliance with food safety, DOH, and HACCP standards
Qualifications- Michelin-star or equivalent fine-dining experience
- Expertise in dry aging and fermentation programs
- Deep knowledge of Japanese cuisine and culinary culture
- Experience in high-volume, premium dining environments
- Strong leadership, organizational, and team development skills
Ideal Profile- Precision-driven with strong operational awareness
- Passionate about Japanese food culture and ingredient integrity
- A natural leader and mentor
- Systems-oriented, with the ability to scale excellence
