Jeffrey Lulu Yabut is an experienced professional culinary artist and professional sushi chef with over a decade of international kitchen expertise spanning Belarus, Italy, and Canada. Born on July 7, 1984, he combines formal training in Hotel and Restaurant Management with specialized certifications in culinary arts to deliver high-standard Japanese cuisine.
Professional Journey
Jeffrey’s career reflects steady growth, technical precision, and leadership in the culinary arts:
- Sushi Chef at Sushi Belmont (BC, Canada | April 2022 – Present): Currently operating in British Columbia, Jeffrey crafts diverse sushi menus featuring fresh raw fish, ingredients, appetizers, and soups. He manages daily food preparation, ensures proper seasoning and flavor balance, and collaborates closely with front-of-house staff to accommodate special guest requests and food allergies.
- Head Sushi Chef at KOOKI Japanese Bar and Restaurant (Italy | May 2017 – March 2022): Serving as Head Sushi Chef in Italy, Jeffrey led kitchen operations by designing comprehensive sushi selections, overseeing multi-type sushi creation (maki, nigiri, and sashimi), and curating complementary appetizers, soups, and salads aligned with authentic Japanese culinary philosophy.
- Junior Sushi Chef at Yao Sushi (Italy | September 2016 – December 2016): Focused on executing standard operating procedures (SOPs), maintaining strict cleanliness, handling product control and ingredient measurement, and coordinating effectively across kitchen stations.
- Junior Sushi Chef at Sushi Vesla (Minsk, Belarus | July 2014 – September 2016): Built his foundational international kitchen experience by maintaining daily hot and cold sushi preparation and executing strict culinary safety and recipe guidelines.
Education & Specialized Training
Jeffrey’s professional foundation is backed by formal academic studies and targeted technical training:
- Tertiary Education: Bachelor of Science in Hotel and Restaurant Management from the University of the Assumption (City of San Fernando, Pampanga).
- Professional Certifications: Completed an Intermediate Japanese Sushi Making (40 Hours) course alongside a Culinary Arts and Skills Module at the Fine International Training and Assessment Center (September – November 2013).
Skills & Languages
- Culinary Expertise: Japanese Cuisine, Sushi Menu Engineering (Maki, Nigiri, Sashimi), Kitchen Operations Management, Food Safety & SOP Compliance, Inventory/Product Control, and Allergen Coordination.
- Additional Skills: Computer Literacy and Table Skirting.
- Languages: Fluent in Tagalog and English, with working knowledge of Italian and Basic Arabic.
