Long before the Chicago sushi scene began to flourish, Founder and Executive Chef of Macku Sushi, Macku Chan began his career at the city’s very first sushi hotspot, Hatsuhana. After quickly ascending the ranks to executive chef, Chan went on to head up the opening team at Mirai. As Mirai’s executive chef, Macku not only put his cutting precision and artistic culinary proficiency to the test, but also perfected the art of wine and sake pairings to enhance the flavor of his creations. From Mirai, Macku went on to stun Chicago diners with the unique, “live sushi” concept at Heat. As founder and executive chef of Heat, Macku Chan took the Chicago sushi experience to the next level and continues to innovate sushi dining with Kaze’s “sushi with toppings” concept.

As Macku continues to play an integral role in the evolution of sushi in the city of Chicago, he also remains fully committed to his own ongoing study of the sushi art form. Macku declares, “A true chef never stops learning” and exercises that belief with annual visits to cook alongside his sushi master in Japan. Through rigorous training, Macku has attuned his skills and designated himself as one of the most knowledgeable culinary fish experts in the nation. Not only is Macku ardent in his own skill advancement, he is equally eager to teach his patrons about what they are eating and why it is so special. More recently, Chan created Macku Sushi and has been open for over 12 years in the heart of Lincoln Park. He focuses on private dining experiences with utmost attention to detail and seasonally fresh ingredients.

Komo is a modern Japanese restaurant concept in the West Loop neighborhood of Chicago. Executive Chef Macku Chan, known for his exceptional reputation of all things sushi showcases a new dimension to his cuisine.