John Ken Nishiyama

Chef John Ken Nishiyama and his Ginger, Garlic, Scallion Crusted Mahi-Mahi with Cucumber Crabmeat Salad

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John Ken NishiyamaJohn is native to Honolulu, Hawaii and his major culinary influence comes from the Pacific Rim.John has an extensive background in the culinary arts, with two degrees from Kapiolani Community College in Honolulu and The Culinary Institiute of America in Hyde Park, New York.John received the President's Scholarship and The Edward T. Hanley Scholarship to attend the Institute.Upon graduation, John was awarded the Richard T. Keeting Award given to the student voted "most likely to succeed" by his peers.John has worked with Roy Yamaguchi at his flagship restaurant, Roy's in Hawaii Kai, Honolulu.While in Atlanta, John has worked as a Sous Chef at Opus in the Swissotel-Atlanta and at Indigo Coastal Grill.He is currently Co-Executive Chef at Druid Hills Golf Club.

JONN NISHIYAMA AND JASON OSBORN AND THE KITCHEN STAFF WILL PROVIDE COOKING INSTRUCTION.