Kash Feng (CEO)
CEO and Co-Founder, Kash Feng, was born and raised in Xi’an China, moving to San Francisco by himself when he was 18 years old. His career as a restaurateur began as a dishwasher, speaking little to no English and slowly working his way up the ranks with his tenacity and determination.
His endeavors range from the elegant sushi restaurant, Omakase, to fast-casual dim sum spot, Dumpling Time, to Michelin-star American steakhouse with Japanese nuances, Niku Steakhouse, to Michelin Recommeneded chef-driven restaurant, Rosemary & Pine, all united in their dedication to showcasing Asian & American cuisine interpreted through a distinct California lens. This will continue with the opening of The Third Floor – a new hotel lobby restaurant and bar, offering American cuisine with a California sensibility.
Jackson Yu (Partner)
Born and raised in Beijing, Executive Chef Jackson Yu has been preparing traditional Edomae sushi for nearly 20 years. After moving to the Bay Area at the age of 18 and developing a passion for Japanese cuisine, Chef Yu took the time to hone his technical skills and cultivate his knowledge of traditional cuisine at some of San Francisco’s most highly respected Japanese restaurants, before opening several restaurants throughout the city, including the Michelin-starred Omakase in the summer of 2015.
Under Chef Yu’s leadership, Omakase has earned a reputation for being one of the highest quality and most authentic sushi restaurants in the Bay Area. After less than a year in operation, Omakase received a Michelin star and a “Top 100” ranking by the San Francisco Chronicle.
At Omakase, Chef Yu showcases traditional, exquisite fare using the finest ingredients and the freshest, highest quality fish imported directly from the world-renowned Fish Market in Tokyo. Additionally, Chef Yu frequents Japan to gain inspiration and stage at top local restaurants to gain first-hand expert knowledge of the latest trends. This attention to detail influences Omakase’s style, menu, and guest experience, assuring it remains a top sushi destination.
Guy Crims (Partner)
Guy Crims, or “Guy the Butcher,” as he’s generally known, is a veteran of the butcher business and a legend in the world of Japanese Wagyu. In 2017 alone, Crims was responsible for bringing 4.3 metric tons of Wagyu beef into the U.S.
Crims, a California native, became fascinated with the butcher business when he was 14 after reading The Jungle, Upton Sinclair’s novel depicting the American meatpacking industry in early 20th century. His first job was at a family-owned butcher shop in Pacifica. Crims followed the original owner to a butchery in San Francisco, where he continued to hone his craft.
As the master butcher for the neighboring Niku Steakhouse, Crims will work side by side with Executive Chef Dustin Falcon to ensure quality and consistency for the restaurant’s meat program.
Min Park (CFO)
Min Park is an experienced finance professional who spent 10+ years in leveraged finance banking, most recently at JPMorgan where he covered merger and acquisition transactions worth tens of billions of dollars primarily for technology companies. He always had a soft spot for food, and together, with some co-founders of Caviar, has made restaurant investments in the past, operating as a managing partner in a few such as Rooster & Rice, Itria and Bonchon. We are excited to transform Dumpling Time, of which he is an investor of our Thrive City location, into its next growth phase with this financing.
Dustin Falcon (Corporate Culinary Director)
Dustin brings his passion for Northern California’s flavors to his role of Executive Chef at Niku Steakhouse, earning a one Michelin rating in 2021. Inspired by his mother and grandmother’s shared love for food, hospitality, and cooking, Dustin Falcon began his culinary journey working as a busser for Wolfgang Puck. In 2013, shortly after graduating from culinary school at the Art Institute of Fort Lauderdale, Dustin began as a stagiere at Ad Hoc in Yountville. In under a year, he assumed a full-time position at the French Laundry as a chef de partie, then moved on to a sous chef position at San Francisco’s Michelin two-star, Lazy Bear.
Today, Dustin brings this passion where he melds Japanese influences with local ingredients to create a modern steakhouse menu with an emphasis on foraged products and A5 wagyu.
Connie Leung (Controller)
A San Francisco native, Connie Leung has dedicated 15 years to the accounting and hospitality industry. She earned her degree from UC Irvine and further honed her culinary skills at City College of San Francisco, igniting her passion for food. Connie has held the position of Controller for several renowned restaurant groups in San Francisco and in corporate dining, and she recently joined the Omakase Restaurant Group in May 2024. Outside work, Connie loves exploring new restaurants in the Bay Area and cherishing time with family and friends. Whenever possible, she enjoys travelling and discovering new culinary delights.
Brigette Ramirez (Human Resources Director)
Brigette is a seasoned hospitality professional originally from Hawaii. Her career spans working in top-tier restaurants alongside Michelin-starred chefs and at luxury Forbes 5-star resorts and hotels, where she honed her expertise in providing exceptional service and creating unforgettable guest experiences.
After earning her Master’s Degree in Human Resources from Pepperdine University, Brigette transitioned into a new chapter of her career, combining her deep passion for people and operations into a role that allows her to care for her team on a five-star level. She is dedicated to developing colleagues, enhancing the overall colleague experience, and fostering a positive work environment where every team member can thrive.
Jason Fox (Director of Operations)
Originally from Marlboro, NJ, Jason earned his business degree at the University of Arizona. His impressive career includes owning and operating two celebrated restaurants: Commonwealth and Oro. Commonwealth, in particular, was awarded a Michelin star and was nominated for Best New Restaurant by the prestigious James Beard Foundation. Prior to joining us, Jason served as Executive Chef at San Francisco Proper Hotel, where he further honed his expertise in high-end dining and hospitality.
With a wealth of experience in the culinary world and a strong background in business, Jason is poised to lead our operations to new heights.
Jennie Lee (Director of Catering & Events)
Jennie joins the team with 15 years of progressive experience in hospitality. She brings a wealth of knowledge and expertise to our team. Most recently, she served as the Director of Events & Operations at Lazy Bear, a renowned two-Michelin-star restaurant in San Francisco. Prior to that, she was the General Manager at Sushi Sasa in Denver, CO, where she played a pivotal role in operations and guest experience.
Hailing from Cherry Hill, New Jersey, Jennie holds a degree in Art History from The City University of New York and is passionate about giving back to the community as a proud volunteer for Meals on Wheels and the Women in the Industry Mentorship Program.
When asked why she chose ORG, Jennie says, “I’ve only heard amazing things about ORG and its talented team! I’m excited for this new opportunity and the incredible chapter ahead.”
A few fun facts about Jennie are that she loves to run outdoors every morning, starting her day with energy and focus. When it comes to food, she enjoys cooking at home rather than dining out.