Private Chef Maya Montréal, QC, Canada

Private Japanese omakase dining, rooted in traditional technique.

My cooking style is traditional and technique-driven. I prioritize precision and balance, allowing high-quality ingredients to speak for themselves. Menus follow the rhythm of a classic omakase, built around seasonal seafood, carefully prepared rice, and thoughtfully paced courses.

I trained in Japan at the Tokyo Sushi Academy, where I studied traditional Japanese culinary techniques with a focus on knife work, rice preparation, seafood handling, and the structure of an omakase service. After returning, I worked in professional restaurant kitchens, gaining hands-on experience with service, prep, and the pace of a high-volume environment. I now focus on hosting private omakase dinners and small events, offering carefully structured multi-course menus in an intimate setting.

Japanese