Katy Christian Magazine | February-March 2020

Page 57

store in Maryland. Ceu on the other hand jumped right into the restaurant business. His first job was as a sushi apprentice in Florida. He then worked as a sushi chef in Dallas, Colorado, Austin and New Orleans. In the last five years, Ceu and Mang came to Houston to follow their dreams of opening a restaurant together, along with the help of their father. Together, they make a great team with their different backgrounds one in the food industry and the other in the restaurant industry. Chef Ceu was even featured on the Food Network television show “Diners, Drive-Ins & Dives” showcasing his brisket sushi roll fusion cuisine. The brothers have a passion for providing a one-of-a-kind dining experience for every customer that visits Land & Sea Sushi. Chef Ceu brings a unique talent to Land & Sea Sushi. As a chef, he believes chefs should know how to make a variety of dishes and cuisines. Over the years of his restaurant experience, he picked up not only how to make sushi but how to make American cuisine, and particularly BBQ. “You have to know how to make more than sushi to be a good chef,” says Ceu. “I am a fusion chef. I am not just a Japanese sushi chef. I know how to make American cuisine, BBQ and other Asian cuisine as well.” With Ceu as the chef, customers get to experience a variety of fusion dishes with influences from all different cuisines. Their growing reputation in Katy is proof customers enjoy what Chef Ceu creates on the plate. “Being a chef, I have a passion for making food and connecting with customers,” says Chef Ceu. “When customers come in and sit at the sushi bar, I talk to them, get to know them and learn what they like to eat. I can then make a special dish just for them that combines Continued on page 59

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