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Kazuki Tozawa Promoted To Executive Sushi Chef Of Marssa At The Westin Lake Las Vegas Resort & Spa

Thursday, November 29, 2012
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The Westin Lake Las Vegas Resort & Spa has promoted Kazuki Tozawa to Executive Sushi Chef of Marssa. A talented culinarian who has studied under a handful of Master Chefs, Tozawa is now responsible for all dining operations at the renowned Japanese/Asian-Fusion restaurant, including menu creation, procurement of the finest quality ingredients and overseeing staff.

"We're all very excited to have Chef Kazuki take the helm of Marssa as Executive Sushi Chef," said Greg Gooding, General Manager of The Westin Lake Las Vegas Resort & Spa. "For the past eight years he has worked diligently to see the restaurant become the spot for sushi and authentic Japanese cuisine near Las Vegas. His impressive culinary knowledge and management skills will no doubt take Marssa to the next level."

Born in Aomori, the northern-most prefecture of Japan, Tozawa moved to California with his family in 1991. Five years later, he began a four-year apprenticeship with Master Chef Izumi Miyazawa in Fairfield, California, while simultaneously studying Small Business Management at Solano Community College.

After a brief foray in the technology world, in 2001, Tozawa made a fresh start on his culinary career with the intent of gaining knowledge and experience in traditional cuisine. He took a position at Nikko at the Westin Seattle under Master Chef Tak Suetsugu, founder of the Japanese Restaurant Association of the USA. The experience, Tozawa recalls, taught him "a great deal" of Kaiseki-style cuisine and presentation.

Following the sale of Nikko in 2002, Tozawa moved on to work with Yoshi Yokoyama at "I Love Sushi" in Seattle, where he learned about the business side of dining operations. In 2003, he was recruited as opening Sushi Chef at Akabelle in Bellevue, Washington, which exposed Tozawa to all aspects of restaurant operations from a start-up perspective. He also worked side-by-side with Mitsuo Endo, who went on to earn renown at Megu in New York and Raku in Las Vegas.

In 2004, Tozawa's path led him to Lake Las Vegas, where for eight years he worked side-by-side with Master Chef Osamu "Fuji" Fujita at Marssa, before becoming Executive Sushi Chef. "My mission here is to protect the integrity of the restaurant Chef Fuji built up for many years and to build on it to help lead Marssa to the next level," he says. "Challenge is certainly here, and I'm now ready to take it."
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