Xiaojin Zhao

29 Years, Beaune, France

Reason for participation

My aim is to realize the best sushis and to improve the level of my cooking. For that purpose, it is necessary to learn and to communicate non-stop. As head sushi chef, I would like sushis to be recognized as a real shape of art.



My Work



Professional Experience

  • Sushiman and chef
    SushiKai - Beaune, France - 2013 - today

  • Sushiman and chef
    Himiko - Saint Etienne, France - 2009 - 2013

  • Sushiman
    Chez Fyfy - Lyon, France - 2007 - 2009

  • Sushiman
    Gochi - Lyon, France - 2007

  • Assistant chef
    Victoria Halle - Lyon, France - 2006