ORLANDO, Fla. – Chef Henry Moso, of Kabooki Sushi, came to the U.S. at 16 years old from Laos and, in less than 15 years, he has grown into a nationally recognized chef and restauranteur.
Moso’s culinary journey started the same way a lot of people have started in the industry, washing dishes at his mother’s restaurants, Bangkok Square and Origami.
Moso said starting out with one of the toughest jobs in the restaurant helped him prepare for his career ahead. “It kind of helps you polishing your hard work and being tough, and knowing what it’s like to be in the dish pit and be the last one to leave at the restaurant,” he said.