Born in Buffalo, NY and raised in Ankara, Turkey, Engin Onural is not what you expect for a master of Japanese cuisine. But a quick study of his cutting-edge sushi rolls and exotic cocktails prove that both the culinary creations and their creator are one of a kind.
Engin was only ten years old when he decided to become a chef, a departure from his parents who are both engineers. From there, he earned a B.S. in Business Information Management from Bilkent University in Ankara and then moved to Los Angeles where he completed his culinary training at the Sushi Chef Institute and became a certified sake sommelier.