Andrew Debellis came to Honolulu with dreams of becoming a traditional sushi chef, and before long landed a job as sous chef at Margotto, the Honolulu branch of Margotto e Baciare, which is featured in the prestigious Michelin Guide to Tokyo. Instead of learning fine art of Japanese cuisine, the 23-year-old aspiring culinary artist says … Continue reading Jury Awards Sushi Chef $3.15 Million In Case Against Luxury Restaurant Owner