Quick Six With...SUSHISAMBA Executive Chef Cesar Vega and How He's on a Roll

Quick Six With...SUSHISAMBA Executive Chef Cesar Vega and How He's on a Roll

By Mae Velasco, Custom Content Editor

This isn't the first time we've seen SUSHISAMBA on Foodable, and it won't be the last, especially now as that the newly appointed Executive Chef Cesar Vega is putting his creative culinary spin to this restaurant's already unique offerings. With each bite, guests aren't just enjoying flavor — they're enjoying three. Japanese, Peruvian, and Brazilian influences all fuse together for a one-of-a-kind experience at SUSHISAMBA.

Vega is just as charismatic as his hometown of San Juan, Puerto Rico, and relocating to the colorful and culturally rich Miami, Fla., only added to his vivacious personality and drive. As the only son in a huge family (growing up with five sisters must have been fun), his passion for cooking was ignited at a young age by his parents and siblings. Family has always been at the heart of his cooking, and to this day, he continues to create more than dishes in the kitchen — he creates new memories and aspirations.

From starting off as a server and gaining customer experience knowledge during his time at front of house, he made his way to the burners and climbed the ranks at Deering Bay Yacht and Country Club, where he was mentored by Chef Paul Gjertson. After eight years of refining his meticulous and clever work ethic, he opened his own restaurant called Komaki Sushi  & Thai. Five years later, he sought a new challenge and joined the SUSHISAMBA team as chef de cuisine. From there, as they say, is history.

What makes Chef Cesar Vega tick? Read more and learn about what he had to say when we asked him six, quick questions.

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