Chef Spotlight: JOHN DALEY Church Street Tavern Omakase Sushi Pop-up

John Daley's journey into food has led him around the world and back again, through many different cuisines and stations in the industry. Daley finally discovered his calling under the mentorship of acclaimed sushi chef Masato Shimizu of Michelin-starred 15 East. From there, he went to train in Tokyo under Shimizu's mentor, Rikio Kugo of the renowned Sukeroku.

While studying in Japan, Daley made deep connections with the fishing community, enabling his restaurants to deliver some of the finest, freshest fish in the world. John is a recipient of Star Chefs Rising Star New York award 2015. His output is built on a foundation of serious tradition and a rigorous work ethic gleaned from the mentorship of Star Chef's 2007 Rising Star - Chef Masato Shimizu at 15 East. Tradition grew even deeper roots when Daley moved to Tokyo, working under Shimizu's mentor Rikio Kugo at the renowned Sukeroku. And while he probably would have liked to stay in Tokyo longer, Daley brought one important thing back with him. He has connections with the Japanese fishing community which serves him well in NYC.

Broadwayworld.com had the opportunity to interview Chef John Daley about his career and Church Street Tavern.

What was your earliest interest in cooking?

Making eggs on Saturday morning when I was about 6 or 7 years old.

Who were some of your career mentors?

Three people drove my career.

My mom was always around to support me unconditionally; at 15 she encouraged me to work at a Chinese restaurant for a taste of working as a chef would really be like.

Kevin Garcia being the second, who is currently the Executive Chef at Giovanni Rana Pastificio & Cucina, gave me two options to either be a chef or a DJ. I was focusing on both at the time. He said if I hone in on one skill and master it would be best for my future - he was right.

Lastly, I was under sushi chef Masato Shimizu's mentorship. Without his guidance I would not have gone down the path and been as passionate, motived or driven as I am today. Training in his style of sushi pushed me to practice in Japan under his master, Rikio Kugo. Masato has called himself both my father and brother after I studied under his master.

What culinary styles have influenced your career?

I feel inspired by French cuisine, molecular gastronomy and most obviously Japanese! French food is bold and rich while Japanese provides me with balance, structure and definition. The innovative textures and executions of molecular gastronomy inspire my approach to food.

What do you consider the most distinguishing features of your work as a chef?

It's difficult for me to call myself a chef as I still continue to learn and train every day. My mindset, discipline, attitude and approach set me apart. I am a perfectionist and want to provide my guests with the highest standard of sushi possible. My goal remains infinite.

What is your favorite meal?

My ideal meal would be sitting in a sushi bar in Japan being served omakase (truly chef's choice - anything and everything).

Tell me a little bit about your pop-up for our readers.

At Church Street Tavern as well as at New York Sushi Ko, I am able to convey what omakase sushi is like in Japan. I am not trying to innovate the technique rather deliver my interpretation of omakase in New York.

Church Street Tavern is located at 313 Church Street (between Walker & Lispenard), New York, NY 10013. Call (212) 804-7766 or visit their website at www.churchstreettavern.com. They are open for lunch: Tuesday - Saturday: 1pm to 4pm, dinner: Monday - Thursday: 5:30pm to 11pm and Friday - Saturday: 5:30pm to 12am.

Photo Credit: Courtesy of John Daley