David Schlosser | Owner/Chef @ Shibumi

David Schlosser, a 1998 graduate of the Culinary Institute of America has been training at some of the top restaurants in the world within France, Thailand, Japan, and New York City for the past 25 years.

After visiting Japan for the first time in 2001, he decided to commit the next 15 years as a disciple in the high art of Japanese cuisine. Before moving to Tokyo and serving the US Ambassador to Japan he trained under the top two Japanese chefs in America. Masa Takayama, restaurant “Masa” in NYC and Hiroyuki Urasawa, restaurant “Urasawa” in Beverly Hills.

In the next four years, David worked under two of the top chefs of Japan chef Tokuoka of Arashiyama Kitcho and chef Murata of Kikunoi, both having three Michelin stars. These experiences were a major part of the inspiration towards opening Shibumi, a forty seat Japanese restaurant with a deep respect to the Edo era Japan circa 1600-1900. In the spring of 2019 Shibumi received a Michelin star.

Christopher Gomez | Beverage Director @ Shibumi

Experiences from The Nomad NY to Honeycut LA have offered Christopher a diverse range in the hospitality industry for the better part of a decade.

Currently, as the Beverage Director of Michelin-starred Shibumi, his passion for sake has led him to new heights earning certifications from the prestigious JSS Makers Association Academy in Tokyo and SSI Kikizakeshi (Sake Sommelier) from Sake School of America in Los Angeles.