About the Chefs

Master Sushi Chef Osamu "Fuji" Fujita

Master Chef Osamu "Fuji" Fujita, Corporate Sushi Chef for Loews Hotels, brings his unique and innovative approach to Marssa at Loews Lake Las Vegas Resort, and Sushi SoBe at Loews Miami Beach. His technique may be grounded in Japanese tradition, but he also captures the delicate flavors of the Pacific Rim and the California Coast to create the best Miami sushi available.

Chef Fuji was born in Saitama, Japan, to a family of some of the country's most prestigious chefs. Inspired by his ancestors, he immersed himself in the Japanese culinary scene straight out of high school. He studied his craft under some of that country's most renowned chefs, learning both Eastern and Western-styles of Japanese cooking.

He brought his incredible talent and skills to the U.S. in 1982, working as a chef in Los Angeles Little Tokyo, and in restaurants all across the country. He returned to Japan to hone his skills under Japanese masters, and in 1990, he came back to the U.S. to work for the Hyatt Regency. Chef Fuji opened Japengo at the Hyatt Regency La Jolla in San Diego. In 2003, he was recognized by the Japanese Chef Association as a Master Chef, and would earn their Highest Achievement Award three years later. In 2005, he rose to Corporate Executive Chef for the Hyatt, opening and directing all of the chains U.S.-based Japanese restaurants. When Loews purchased the Lake Las Vegas Resort in 2006, Chef Fuji became Executive Sushi Chef at Marssa, and by 2008, he was named Executive Sushi Chef for Loews Hotels, and created Sushi SoBe at Loews Miami Beach Hotel. He supervised every aspect of the new restaurant, and helped the culinary team add South Beach flair to traditional sushi dishes. Now, Chef Fuji divides his time between Lake Las Vegas and Sushi SoBe, one of the most respected Miami restaurants, updating the menus and keeping the concept as fresh as the food.

A Recipe from Chef Fuji - Smoking Tuna Cocktail

INGREDIENTS

Modern Dressing: 1 yellow onion, 1/4 oz black pepper, 1/4 oz salt, 1 oz sugar, 1 oz soy sauce

Bar Mix: 1 oz Rice Vinegar, 1/2 oz salad oil, 1/2 oz sesame oil, 1 tablespoon Japanese mustard

Marinate Sauce: 1teaspoon sriracha, 1 teaspoon sesame oil, 1 tablespoon ponzu

Tuna Cocktail: 8 oz tuna, 1 pinch curly onion, 1 oz midori, 3 small pieces dry ice

DIRECTIONS

Mix all the ingredients for the Modern Dressing and Bar Mix let it sit for 1 day.
Mix all the ingredients for the Marinate Sauce AND set aside.
Cut Tuna into 6 dices and marinate in the marinate sauce
Place modern sauce in martini glass.
Place diced tuna on top of the modern sauce, dress with curly onion.
Pour Midori in the bottom cup with water to about the halfway line, drop dry ice before serving.

Chef Frederic Delaire, Executive Chef, Loews Miami Beach Hotel

As Executive Chef at Loews Miami Beach Hotel, Chef Frederic Delaire is in charge of all things food at the 790-room resort. He oversees the Hotel's signature restaurant, Sushi SoBe, Prestons Brasserie, Nautilus Bar & Grill and SoBe Scoops, along with Room Service and all banquet functions.

His love of cooking began when he was a young boy, growing up in Southwest France, where he worked side by side with his grandfather, a renowned baker. He went on to study at the La Palm School for Culinary Arts in France, and to work alongside some of the country's most celebrated chefs at Michelin starred restaurants, including the Jules Verne on the second floor of the Eiffel Tower and LAubergade, with Chef Michel Trama.

Chef Delaire brought his knowledge and expertise to the U.S., first as culinary supervisor with Chef Pascal Oudin, the owner of a series of South Florida restaurants. He was Executive Chef at the historic National Hotel for eight years, where he helped create the highly praised French fusion restaurant, Tamara.

As Executive Chef at Loews Miami Beach Hotel, he has been key in creating the Sushi SoBe menu, which combines traditional favorites with original sushi dishes. He's reinvented the Hotel's amenity program, brought his fresh approach to banquets and presentations, and was the driving force behind SoBe Scoops, the Miami Beach Hotels old-fashioned ice cream parlor.

Loews Miami Beach is the host hotel for the Food Network South Beach Wine and Food Festival, and that gives Chef Delaire the chance to work beside some of the world's most recognized chefs, who have offered high praise for his patience, his incredible talent and his ultra-high energy.

A Recipe from Chef Frederic - Tuna Tacos

INGREDIENTS

8oz ahi tuna
1 red onion
Pinch Dry Cajun spices
Olive oil
1/2 iceberg lettuce
Dash Salt
Dash Pepper
1 lemon
Black sesame seeds
6 tortilla shells 3 diameter
1/2 cup mayonnaise
Pinch Wasabi powder

PREPARATION

In a glass bowl, cice the Tuna in cubes, place tuna in small bowl, add Cajun spices (to taste), finely dice red onion, 1 soup spoon of olive oil, dash of salt and pepper (to taste). Squeeze half of the lemon for the lemon juice. Reserve in the cooler for later
In a separate smaller bowl, add cup of mayonnaise, add 1 teaspoon of wasabi powder and mix until wasabi is fully incorporated
Finely shred iceberg lettuce

DIRECTIONS

Take each tortilla shell and add iceberg lettuce to form a bed of greens
Add the marinated Tuna, almost to the very top of the tacos
Place a touch of wasabi mayonnaise on top (you can use a squeeze bottle to make it easier)
Sprinkle black sesame seeds for decoration