A young fisherman living in Clallam Bay casted his net into a world of opportunity, turning a childhood obsession into a successful culinary career handling Seafood for over a decade.
Having a diverse background of Southeast Asian and Middle Eastern cuisine and culture. Chef Joshua’s Journey started on the Olympic Peninsula as a seafood broker distributed to some of the finest restaurants across America. Chef Joshua has created new methods used in contemporary sushi preparation by being an exceptional perfectionist with strong discipline.
Joshua is a powerful force in the workplace and uses his positive attitude and tireless energy to encourage others to work hard and succeed at their craft. Chef Joshua's culinary repertoire flourished while working with some of Pacific North West top 100 listed Dining restaurants.
Continuing to work his magic through creativity and now on to endless possibilities at Kaiyō, “Only bringing the best and freshest quality ingredients to table… let’s eat.“ -Chef Joshua Roshan Konopik
Vision Statement: “Aesthetics are expressed through judgement of taste”
These items are raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
