UMAMI ODYSSEY
CHEF WILL ONO PRESENTS:
Hamachi Sashimi
Pomelo vinegar, daikon, kombu
Pairing: Miner Family, Viognier, Carneros, 2020
Hay Smoked Sunchokes
Whipped tofu, yuzu pickled turnips, dandelion
Pairing: Domaine Jean Dauvissat Et Fils, Chablis, France 2022
Duck Leg Dumplings
Leek dashi, sour cucumber, chili
Pairing: Le Masse Camporella Bianco 2021
Slow Cooked Lamb Neck
Black garlic, winter root vegetables, jus
Pairing: Mas des Restanques Gigondas 2020
Ube Custard Tart
Purple sweet yam custard
Pairing: Cordero Sangiorgio, Exergia, Moscato D’Asti, Italy 2023
CHEF WILL ONO
Born in Colombia to Colombian and Japanese parents, Will was exposed to various foods at an early age, sparking his interest for quality and tradition. After graduating from Le Cordon Bleu, he began his culinary career as a chef de partie at Cafe Boulud in Palm Beach, FL. Wanting to improve upon his culinary skills, Chef Will struck off to learn from some of the best chefs and restaurants in the world, including Azurmendi (3 Michelin Stars) in Spain, Noma (3 Michelin Stars) and Relae (1 Michelin Star) in Denmark, and The Mark and The Clocktower (1 Michelin Star) in New York. He currently works as a private chef.
