Chef Gabriel Boyko

Duck confit spring rolls with peanut-hoisin dipping sauce for a really fun French-Asian fusion dinner party in Hedwig Village!

Ono sashimi with butterfly pea-tea ponzu, puffed rice and dragonfruit. Butterfly pea-tea is purple but will turn blue when citrus is added!

Ginger crème brûlée from last night's event. Another sushi and traditional Japanese dinner party for a young man's 21st birthday. By infusing the cream with different ingredients, crème brûlée can pair with almost any menu!

Some of my favorite work and memories! A local yellowtail I caught in Malibu (off my kayak) and the resulting sushi and sashimi I prepared from it. Going down memory lane as I shop for the sushi party I have planned for a great family in Orlando this Valentine's Day!🍣