Brandon Wicks
Burien
Summary
Dynamic culinary professional with extensive experience as Co-Owner and Head Sushi Chef at Mashiko Japanese Restaurant. Expert in sushi and sashimi preparation, with culinary roots in classic French cuisine, menu development, and staff training.. Proven ability to enhance customer satisfaction through innovative offerings and strong supplier relationships, while maintaining rigorous food safety compliance and cost control measures.
Overview
30
30
years of professional experience
Work History
Co-Owner/Head Sushi Chef
Mashiko Japanese Restaurant
Seattle
06.2019 - 10.2025
- Managed daily restaurant operations and staff scheduling to ensure efficiency.
- Developed creative menu items and seasonal specials to enhance customer offerings.
- Oversaw fish butchery, sushi bar operations, and training of sushi assistants.
- Established relationships with suppliers to secure quality ingredients and favorable terms.
- Ensured compliance with health regulations and safety protocols consistently.
- Handled customer inquiries and resolved complaints to maintain positive relationships.
- Implemented marketing strategies and coordinated special events to attract new patrons.
- Monitored inventory levels and placed orders to maintain fresh supplies.
- Conducted sushi making and knife sharpening classes.
Co-Owner, Coach and Personal Trainer
CrossFit Loft
Seattle
10.2012 - 06.2018
- Developed customized workout programs for diverse skill levels and athletic objectives.
- Guided CrossFit members through tailored classes, emphasizing technique and safety.
- Managed daily operations and staff scheduling to ensure efficient business performance.
- Oversaw customer service activities to consistently meet quality standards.
- Resolved customer complaints promptly to maintain positive relationships.
- Collaborated with co-owners on strategic decisions to drive company growth.
- Recruited, trained, evaluated, and supervised staff across multiple departments.
- Reviewed employee performance evaluations regularly to foster development.
Sushi Chef
Mashiko Japanese Restaurant
West Seattle
03.2010 - 08.2013
- Executed fish butchery, preparing fresh sashimi and sushi rolls with precision.
- Streamlined kitchen processes to reduce wait times and increase guest capacity.
- Trained junior chefs on sushi-making techniques and kitchen safety standards.
- Maintained organized, sanitary kitchen environment during peak service hours.
- Performed live sushi-making demonstrations to engage and educate patrons.
- Collaborated with kitchen staff to ensure timely meal preparation and delivery.
- Provided exceptional customer service by discussing menu selections with guests.
- Monitored inventory levels and ordered supplies to maintain adequate stock.
Lead Cook, Sushi Chef, Banquet cook, and Butcher
The Four Seasons Hotel (Art Restaurant)
Seattle
08.2008 - 03.2010
- Operated raw bar, serving sushi, sashimi, oysters, and ceviche to luxury dining standards.
- Butchered whole fish and meat, including 180lb tunas, geese, lamb, rabbit, and goats.
- Maintained high food quality and presentation in luxury dining environment.
- Implemented sanitation practices to ensure compliance with health regulations.
- Trained new cooks on dish preparation techniques following established recipes.
- Collaborated with management to develop and refine recipes for enhanced dining experience.
- Prepared high-quality banquet meals per established recipes and customer preferences.
- Organized prep list and coordinated efficient workflow for fast-paced banquet operations.
Sous Chef
Cascadia Restaurant
Seattle
05.2007 - 08.2008
- Supervised cooking staff, ensuring adherence to food quality and safety standards.
- Developed seasonal menus featuring local ingredients and flavors.
- Managed kitchen operations for efficient food preparation and service.
- Trained new kitchen staff on cooking techniques and protocols.
- Conducted inventory management, maintaining adequate stock of ingredients and supplies.
- Collaborated with front-of-house team for timely meal coordination.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Ensured compliance with health department regulations regarding food handling.
Chef de Cuisine
Flo Japanese Restaurant
Bellevue
03.2006 - 05.2007
- Managed efficient execution of lunch and dinner services in a fast-paced kitchen environment.
- Crafted cost-effective menus while enhancing flavor profiles to boost customer satisfaction.
- Implemented comprehensive staff training programs to elevate overall service quality.
- Oversaw inventory management and ordering processes to ensure optimal stock levels.
- Handled butchering responsibilities, maintaining high standards for meat quality.
- Developed daily specials to increase customer engagement and repeat visits.
- Scheduled kitchen staff shifts effectively to meet operational demands.
- Collaborated with front-of-house staff to enhance guest dining experiences through menu expertise.
Executive Chef
Macrina Bakery and Cafe
Seattle
08.2004 - 03.2006
- Oversaw lunch and brunch service across two locations, ensuring operational efficiency.
- Designed seasonal menus highlighting local ingredients at Macrina Bakery and Cafe.
- Supervised kitchen staff to uphold food safety standards and improve quality control.
- Collaborated with suppliers to procure high-quality, fresh ingredients daily.
- Implemented cost control measures while maintaining culinary excellence.
- Trained staff on culinary techniques and food handling best practices.
- Managed inventory, ordered supplies, and coordinated daily restaurant operations.
- Created innovative recipes to enhance customer satisfaction and accommodate dietary needs.
Chef
35th Street Bistro
Seattle
06.2003 - 08.2004
- Oversaw kitchen operations for lunch, dinner, and brunch services, ensuring smooth workflow.
- Crafted seasonal menu items with fresh, local ingredients to enhance offerings.
- Developed relationships with local suppliers for efficient ingredient sourcing.
- Trained staff on culinary techniques and safety protocols to maintain high standards.
- Executed butchering tasks to guarantee quality of ingredients used.
- Maintained inventory levels to support seamless service delivery and minimize waste.
- Created daily specials to elevate customer dining experience.
- Coordinated staff scheduling to maximize efficiency and optimize coverage.
Line Cook
Cascadia Restaurant
Seattle
05.2003 - 06.2003
- Executed sautéing and grilling techniques for diverse menu items.
Performed butchering tasks to prepare high-quality cuts of meat.
Maintained pantry organization and inventory management for efficient workflow.
Sous Chef
Cactus Restaurant
Kirkland
05.2002 - 05.2003
- Executed kitchen operations for lunch and dinner services, ensuring timely meal delivery.
Managed ordering and inventory processes to minimize waste and optimize cost efficiency.
Developed menus and specials, incorporating seasonal ingredients to enhance offerings.
Trained staff on culinary techniques, safety protocols, and service standards.
Performed butchering tasks to ensure quality meat preparation in accordance with specifications.
Created staff schedules to maintain adequate coverage during peak service times.
Conducted regular inventory assessments to track supplies and forecast needs.
Lead Cook
W Hotel (Earth and Ocean)
Kirkland
10.1999 - 05.2002
- Supervised kitchen staff, enhancing efficiency in lunch and dinner services.
- Managed inventory levels to minimize waste and ensure ingredient availability.
- Trained new cooks on techniques, recipes, and kitchen protocols for consistency.
- Collaborated with management to develop and update recipes, improving dining experience.
- Monitored quality of all cooked items, ensuring maintenance of high standards.
- Prepared dishes swiftly in fast-paced environment, sustaining high customer satisfaction.
- Enforced strict health and hygiene standards throughout kitchen operations.
- Cleaned and sanitized equipment and workstations to uphold cleanliness.
Education
Culinary program -
Seattle Central College
Seattle06.2000
Lamar High School -
Lamar High School
Arlington, TX01.1994
Skills
- Culinary skills
- Sushi and sashimi preparation
- Omakase and tasting menus
- Fish and meat butchery
- Costing and inventory management
- Menu development and event coordination
- Staff management and training
- Catering for banquets and private parties
- Nutritional cooking and food safety compliance
- Cost control measures
- Team collaboration and conflict resolution
- Supplier and customer relationship management
References
- Mariah Kmitta, Mashiko, 2063836535
- Bethany Pappas, CrossFit Loft, 2065574748
Affiliations
- In my spare time I enjoy fishing, camping, and playing bass guitar.
- Had the honor of being invited to conduct a sushi making class at Bear Fest in Wrangell Alaska.
- I am huge advocate for the LGTBQIA+ and human rights in general
- Sustainable seafood is passion of mine and something I never compromise on.
Timeline
Co-Owner/Head Sushi Chef
Mashiko Japanese Restaurant
06.2019 - 10.2025
Co-Owner, Coach and Personal Trainer
CrossFit Loft
10.2012 - 06.2018
Sushi Chef
Mashiko Japanese Restaurant
03.2010 - 08.2013
Lead Cook, Sushi Chef, Banquet cook, and Butcher
The Four Seasons Hotel (Art Restaurant)
08.2008 - 03.2010
Sous Chef
Cascadia Restaurant
05.2007 - 08.2008
Chef de Cuisine
Flo Japanese Restaurant
03.2006 - 05.2007
Executive Chef
Macrina Bakery and Cafe
08.2004 - 03.2006
Chef
35th Street Bistro
06.2003 - 08.2004
Line Cook
Cascadia Restaurant
05.2003 - 06.2003
Sous Chef
Cactus Restaurant
05.2002 - 05.2003
Lead Cook
W Hotel (Earth and Ocean)
10.1999 - 05.2002
Culinary program -
Seattle Central College
Lamar High School -
Lamar High School