Executive Team

Edgar Valerio

Executive Chef Edgar Valerio is bringing his exclusive approach to omakase to Kissaki. Valerio began his culinary career in Japanese cuisine over two decades ago, working with various Japanese chefs and their restaurants in New York City. When he landed at Jewel Bako, he began to ground himself in the traditional Japanese techniques and methods of serving sushi and really mastered his craft. He spent about a decade there before joining us at Kissaki, where he continues to hone his skills, exercise creativity while respecting time-honored techniques and the delicacy of quality ingredients we serve at Kissaki. While an incredible leader at the helm of our omakase experience, Chef Edgar is a forever learner, finding new ways to innovate, improve, and deliver excellence.

Valerio leads our team at Kissaki on Bowery and Columbus Ave, where he presides over an elegant, 27-seat counter with 16 seats reserved for the omakase menu and the remaining 11 seats for cocktails at Bowery, and 12-seat counter at Columbus. Here, Edgar and his team have created a unique and intimate dining experience that honors the Japanese tradition and the art of the knife. Like craftsmen and artists with a practiced hand, Kissaki delivers precise dishes that tell a story.

Benjamin Tellez

Chef Benjamin Tellez discovered his passion for cooking while assisting his mother in the kitchen, who he considers his greatest culinary mentor. Despite no formal culinary education, Chef Benjamin has amassed over 10 years of experience mastering the art of cuisine, including serving as Executive Chef at Azabu Miami for two years, following successful tenures at Steak 954 and El Vez in Fort Lauderdale. In January, Chef Benjamin joined Kissaki Miami as head chef where he has demonstrated that his creations are a reflection of his love for cooking, as he pours his heart into every culinary masterpiece. The most fulfilling aspect of being a chef, for Chef Benjamin, is witnessing the joy his food brings to others.