Jason Acoba

Jason Acoba

Chef Jason Acoba, executive chef of Tanuki, a pan-Asian restaurant in Miami Beach, brings 17 years of experience to the team. Born in the Philippines and raised on the island of Hawaii, Jason has always had an affinity for cooking and began his journey as a chef by enrolling in the Culinary Institute of the Pacific in Honolulu, Hawaii.

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Chef Jason Acoba, executive chef of Tanuki, a pan-Asian restaurant in Miami Beach, brings 17 years of experience to the team. Born in the Philippines and raised on the island of Hawaii, Jason has always had an affinity for cooking and began his journey as a chef by enrolling in the Culinary Institute of the Pacific in Honolulu, Hawaii.

Following his time in Honolulu, Jason moved to Portland, Oregon where he continued his education at Le Cordon Bleu College of Culinary Arts. After graduating, Jason quickly made his way into fine-dining kitchens, beginning at esteemed Chef Masaharu Morimoto’s flagship restaurant, Morimoto, where he worked for six years as a Sushi Chef/Sous Chef, both in Philadelphia and Hawaii.

Since his term at Morimoto, Jason has worked at various esteemed restaurants in Hawaii and Philadelphia including Nobu Waikiki, Sbraga by Top Chef Winner Kevin Sbraga and Zama Restaurant where they received a 3 bell review by Philadelphia Inquirer. In Miami, he was recruited by Chef Makoto Okuwa and Starr Restaurant Group as part of the management team. Most recently, He was with SBE group from 2016 to 2020, opening K-Ramen Burger Beer and also served as executive chef of Katsuya/Hyde South Beach at SLS hotel where he worked closely with their team on menu development, recruitment and special events. Currently, Jason leads the kitchen and team at Tanuki in Miami Beach, which recently celebrated its four-year anniversary.

While highly experienced in the kitchen, Jason enjoys experimenting and perfecting his culinary skills. “The time, process, technique and care to create quality sushi is no easy task,” he says. “When I was asked to join Tanuki, I was happy to join a team where I would be allowed to passionately cook what I love and feel strongly about, while also being given the freedom to explore and try new things in order to make all of the Tanuki dishes the best that they can be.” At Tanuki, some of his favorite dishes are the Dim Sum selection and Shortrib Toban.

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