Culinary
Masa Hamaya
Executive Chef & Partner | Shokudô
Experience
2017 - 2017
Executive Sous Chef
AmeSan Francisco, CA
2004 - 2006
Sushi Cook
Sushi KanTokyo, Japan
2000 - 2004
Cook
IshizueTokyo, Japan
Education
Arizona State UniversityTempe, AZ
Advice from Masa Hamaya
Quotes about career path, skills, and teamwork from an industry leader.
The best advice I’ve received came from Steve Palmer, who taught me that hospitality starts internally.
Before you can truly take care of guests, you have to take care of your team. You’re not working alone; you’re working collectively. That mindset is deeply rooted in Japanese culture as well, where hospitality extends not just to guests, but to one another. When you give that same level of care and respect to your coworkers, everything else falls into place.
When I’m hiring aspiring professionals, I look first for attitude over skill.
That’s something I really learned from The Indigo Road Hospitality Group, that finding the right people isn’t just about experience, it’s about mindset. Skills can be taught, and with the right guidance, anyone willing to learn can master their craft. What matters most is motivation, a willingness to try, and being genuinely nice. When people respect each other, they create better work environments.
Strong management skills are the most important skills to possess.
It’s not just about knowing the craft; it’s about knowing how to guide people, provide direction, and lead with purpose. Great leadership means supporting your team and helping others grow so that everyone can succeed together.
I find inspiration by stepping outside of my own kitchen.
I like visiting other chefs’ restaurants, because there’s always something to learn. Chefs from different cultures and different backgrounds bring unique skill sets and perspectives. Even if it’s something I’ve done before, I’ll often see it approached in a new way, and that sparks fresh ideas.
Burnout is very real in this industry, especially when you’re passionate about your craft.
To me, dedication is everything, but I’ve also learned that overworking can take a toll on your body and your personal life. This job is incredibly physical, you’re always on your feet, and that adds up over time. Something I’m still working on and striving to get better at myself is incorporating practices such as yoga or Tai Chi to help me use muscles I don’t normally engage with at work and bring more balance to my body and mind.
I don’t read as much as I probably should, but a while back, I read Unreasonable Hospitality by Will Guidara, and it really stayed with me.
The philosophy of going beyond expectations and creating meaningful experiences deeply resonated.
I believe keeping a team inspired starts with staying inspired ourselves.
In this industry, we’re constantly creating, and to keep growing, we must stay curious and connected to our purpose. At Shokudô, it’s important to me that we don’t just serve food but truly represent Japanese culture and the philosophy behind it.
I make it a priority to teach our culture and the story behind what we do to our team.
Whether it’s explaining the fish aging process—something many people have never experienced before—or walking them step-by-step through techniques, I want to be hands-on in that learning journey. Teaching keeps the team engaged, and it keeps me inspired too.
Roles in Culinary
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