Kusa Nori

Ryan Nuqui

Executive chef of Kusa Nori, born and raised in Oahu, Hawaii, and trained at Le Cordon Bleu Adelaide, the California Culinary Academy in San Francisco, and Monterey Peninsula College. He spent 23 years in Las Vegas kitchens before Kusa Nori — chef de cuisine at Yellowtail in the Bellagio (the same room Akira Back opened), executive chef of SUGARCANE Raw Bar Grill at the Venetian, and executive chef of Bacchanal Buffet and Serendipity 3 at Caesars Palace. His misoyaki black cod at Kusa Nori took him seven years to get right.