Andy Matsuda

Andy Matsuda

Master Chef

Chef Matsuda was born near Kobe, Japan. When he was 9 years old, his family started a small Japanese restaurant where he learned the joy of cooking. After high school, he became an apprentice at ‘Genpachi’, one of the most famous restaurants in Osaka. At age 25 he moved to Los Angeles, CA in the US and worked in Little Tokyo where he was promptly promoted from Sous Chef to Chief Sushi Chef or Itamae.

Chef Matsuda has extensive experience working at the best Sushi Restaurants in Osaka, Japan and Santa Monica, Aspen and New York, in the US. His experience also includes other ethnic cuisines such as French, Italian and Thai. Chef Matsuda is a colon cancer survivor who has demonstrated his determination and resilience as well as giving him an increased appreciation for the interaction between food, health and environment. He is actively involved in philanthropy and charitable activities as a way to give back to his adopted country. In 2002, he started a Sushi chef training school in downtown, Los Angeles, the “Sushi Chef Institute”. He teaches beginners and professional chefs and graduates from his school have presence all over the world.

In 2017 Chef Matsuda first assessed Pacific bluefin tuna fed IU diets. He was very pleasantly surprised with the flavor, fat contents and color, deeming it equal or better than tuna fed traditionally (with baitfish). However, the texture of “otoro” – the priciest and most sought-after Japanese style sushi cut – was far superior in fish fed IU diets. Since then, Chef Matsuda has joined the IU team in Japan, Spain and Malta providing his subject matter expert opinion on Atlantic bluefin tuna fed NutriTuna _TM.

The advice Chef Matsuda imparts on the finest bluefin tuna sensory attributes from a culinary perspective is invaluable for the IU nutrition team to consistently improve formulations for the benefit of the end user, the tuna farmer, and the environment.