Chef Patrick Pham and Chef Daniel Lee have 20-years of combined experience in culinary industry specialized in Japanese Cuisine/Sushi. They established their culinary career in Houston for more than eight years. While working as chefs at the high-end and award winning Japanese cuisine restaurant, they realized the surge in demand for a new style Japanese food in Houston, Texas.
Daniel Lee has worked in kitchens since the age of 16 and he further honed his skills while attending the Culinary Arts program at the Le Cordon Bleu, Los Angeles. Daniel continued working in restaurant field across the country in VA., D.C., CA, and most recently Houston, TX where he worked almost three years as a sushi chef at Uchi. He is now taking a leap of faith to follow his dream of creating his own kitchen. Daniel’s newest @secrettastehtx pop up event brought the excitement and energy to Houston culinary scene. When he isn’t cooking, Daniel loves spending time with his wife and two shiba inus and he is passionate about photographing images full of nature, animals and food.
Patrick Pham studied culinary arts at the Art Institute of Houston, and joined Uchi right after graduation as part of the opening team. He started as a line cook, slowly transitioned to the sushi bar where he slowly worked up in the ranks under his “sushi daddy” Yoshinori Katsuyama for 4 years before taking over as Head Sushi Chef after he left.