The Team

Chef George Ruan's deep appreciation for exceptional seafood and passion for Japanese cuisine laid the foundation for his career as a sushi chef. In 2004, he joined the team at the acclaimed Masa, initially as a server. His dedication and talent quickly earned him a place in the kitchen, where he trained across multiple stations before discovering his true calling behind the sushi counter.

Over the next two decades, Chef George honed his craft at the three-Michelin-starred Masa, developing a profound understanding of Japanese culinary tradition, precision, and hospitality. Today, he brings that expertise to Jōji, where every omakase reflects his commitment to craftsmanship, seasonality, and the art of exceptional sushi.

Born and raised in Hong Kong, Chef Wayne S. Cheng discovered his passion for cooking at the age of 17, inspired by his father's uni farms and his grandfather's Cantonese cuisine. After moving to New York City in 2009, he refined his craft at the three-Michelin-starred Masa and Eleven Madison Park, where he developed a culinary philosophy shaped by Cantonese, Japanese, and European influences.

Following his role in developing the acclaimed kitchen menu at Martiny's, Chef Wayne now brings his distinctive perspective and refined approach to Jōji. His cuisine reflects a balance of tradition and innovation, delivering an omakase experience rooted in precision, seasonality, and exceptional craftsmanship.