Bryan Emperor

Highly experienced and successful culinary professional and team leader with a demonstrated record of success growing and sustaining F&B revenue, with specific expertise in Asian cuisine. Holds over 25 years of immersive experience in Asian flavors, ingredients, culture, history, and language.

Mastered

Japanese cooking and Korean barbecue over a series of apprenticeships in Tokyo. Lived and Trained In Beijing, China. Trained in Kaiseki cuisine at Kikunoi Honten, a Kyoto restaurant with three Michelin stars.

Expertise in overseeing all facets of kitchen operations, including staffing, performance management, budget administration, and guest service. Winner of multiple awards and accolades, including one of the Best Restaurants in America by Esquire Magazine, Southeast Champion of the "People's Choice Best New Chefs in America" by Food and Wine Magazine, and the achievement of the prestigious Forbes Four Star rating as the Executive Chef of Mizumi at the Wynn Las Vegas.

Executive Chef and President at Five Gold Inc. (2008-01 – Present)

Pioneered the launch and continued management of this freelance consulting business, serving as an executive chef serving domestic and international clients. Provided Executive oversight to multiple projects with clientele and staff members, bridging multiple cultural and language obstacles. Offers subject matter expertise in Asian food culture, with achievements that include the establishment of an Asian Slider concept and Omakase counter experience.

• Delivered immediate results, repaying 100% of the initial investment within five months.

Executive Chef and Manager – Sake A Gogo at Belle Noble Restaurant Group (2023-08 – 2025-08)

Recruited by this major restaurant holding company to build the concept and lead the launch of a 6000 square foot Pan Asian establishment. Entrusted with creative control over menu development and style of service, while influencing strategic decisions on kitchen layout and equipment.

• Built a dedicated team of top performers for Front of House and Back of House positions. Led recruitment, hire, and training of 45 employees in time for the grand opening in May 2025.
• Directed the sourcing and procurement of plates, glassware, service materials, and smallware.
• Credited with negotiating agreements for the purchase of 45 artisanal Japanese spirits, the first collection of its kind in the market.

Executive Chef – Kuro Japanese Kitchen at Hard Rock Seminole (2019-08 – 2020-03)

Fulfilled a critical role overseeing the operations of the flagship Japanese restaurant during the $1.5B expansion and grand opening of this luxury hotel and casino property. Spearheaded the redesign of menus and formats, with a focus on modernizing offerings and styles of service. Successfully improved check averages to set new records.

• Outstanding results, exceeding YTD revenue targets by over $800,000.
• Served as the architect of groundbreaking Omakase tasting menus for global institutional investors, serving as the foundation for the brand's penetration and expansion of new markets worldwide.

Executive Chef – Mizumi at Wynn Las Vegas (2018-10 – 2019-08)

Helmed the flagship Japanese restaurant at this luxury casino hotel, directing the operations of the Main Kitchen, Sushi, Robatayaki, and Teppan Yaki stations. Delivered a more modern and authentic dining experience by modernizing plateware and menu items.

• Instrumental in positioning the restaurant to surpass $13M in annual revenue by improving revenue, income, and operating margin to unprecedented levels.
• Captured and maintained a Forbes Four Star rating.

Executive Chef at O-Ku Washington (2017-12 – 2018-10)

Supported the company's first expansion into the Northeast as the opening Executive Chef for this Japanese restaurant focused on robata-style dishes and sushi. Built, trained, and supervised a team of chefs specializing in Sushi and Asian cuisines.

• Redesigned the initial kitchen layout, improving efficiencies while lowering costs. Additionally, maintained COGS to less than 25%.
• Launched the restaurant to critical acclaim from local media and a favorable review in the Washington Post.
• Recognized with an invitation to serve as Guest Chef at the James Beard House.

Executive Chef at Sen NYC

Executive Chef and General Manager at Kalu Asian Kitchen

Executive Chef at Departure Restaurant and Lounge

Executive Chef and General Manager at TEN

Executive Chef at RBL

Line Cook at Nobu

Associate of Occupational Science Degree in Culinary Arts – The Culinary Institute of America

Culinary Externship in Culinary Arts – Royal Restaurants

Advanced Training in Traditional Japanese Cuisine – Kikunoi Honten (2011-01)

Culinary Stage in Kaiseki Cuisine – Kissho Restaurant (2005-01)

Intensive Academic Studies – Oberlin University