Our Team
General Manager, Tony Albertson
Vancouver-born Tony Albertson brings experience and flare to Miku Restaurant. With upwards of 25 years in the Vancouver restaurant industry, Tony has a keen eye and a profound interest in global cuisine and viticulture. Through travels encompassing Italy, Indonesia, Hawaii and Brazil, Tony has braved many local delicacies including turtle steaks and dried snake. His personal hidden gems include Pinot Noir from Oregon and moulé from the heart of Mexico. A father of two, Tony is busy on the restaurant floor and at home.
Head Sushi Chef, Kazuhiro Hayashi
As the son of a ceramicist from Kyoto, Japan, sushi chef Kazuhiro Hayashi brings creative and artistic flare to the Miku team. Relocating to Canada at the age of thirteen, Kazuhiro had an ambition to learn English and so he accepted a position as a dishwasher in a sushi restaurant. From this humble beginning, he developed a keen interest for food and eventually moved up the ranks to become a sushi chef. The place you will see him happiest is behind the Miku sushi bar, where he has already created a reputation for himself. “Seeing the smile on my customer’s face is my motivation for being the best chef I can be.”
Head Kitchen Chef, Shinya Ogahara
Nagasaki born Shinya Ogahara loves the teamwork that comes a long with working as a chef. His first job found him at a bustling and energetic izakaya in Tokyo, where he got to experience a true team environment. Acquiring a strong background in izakaya type restaurants, Shinya wanted to focus on refining his cooking skills beyond the casual setting of an izakaya. Moving to Vancouver and finding Miku was a dream come true, where he gets perfect his cooking techniques in a non-stuffy atmosphere. You will often see Shinya zipping around town on his razor scooter and arriving to work in style.
Head Kitchen Chef, Kazuya Matsuoka
Growing up in the small fishing village of Miura, Kazuya Matsuoka has always been surrounded by fresh seafood. His passion for food began at a young age, when he started cooking for his family while his parents worked. With deep roots in Japanese cuisine and a strong desire to further develop his understanding of food and break free of traditions, he headed out to Los Angeles and landed himself a position at Chaya restaurant. In Los Angeles, he became exposed to a melting pot of cuisines, which expanded his culinary knowledge. His hunger for an even greater challenge brought him to Miku where he wants to infuse unlikely flavors in Japanese dishes.
Executive Pastry Chef, Chris Janik
A team member since Miku’s grand opening in 2008, Chris Janik is the mastermind of Miku’s signature desserts. Blending European pastry techniques with Japanese ingredients such as matcha powder and yuzu, all of Chris’ desserts, including ice cream and gelato, are made from scratch. He arrives at the restaurant with grocery bags on a daily basis, as he handpicks fruits and baking ingredients at the store to ensure only the finest and freshest go into his creations. “I am often asked why I don’t open my own pastry shop, and I tell them, working at Miku is like having my own shop – I get full creative control.”
Manager, Gary Hutton
Of all the things Gary has gained through out 25 years of working in the industry it is, “to give willing and joyful service is a great pleasure in life.” Working at Miku, is the perfect environment for Gary, where his artistic side is stimulated by the food presentation and his personal beliefs perfectly ties into Miku’s philosophy, environmentally and spiritually. On his day off, you’ll find him working his garden, watching birds, writing or drawing. “The longer I work at Miku, the luckier I feel,” says Gary.
Manager, Patrick Rider
“Working in the restaurant industry gave me the opportunity to meet fantastic individuals,” says Edmonton born Patrick Rider. He had his beginnings as a busser in 1994 and has not left the industry since. Patrick understands the emotional relationship we have with food and is fully committed to making every dining experience the perfect one. He is thrilled to be working with Tony and Gary again, whom he has known for 15 years working at various restaurants in the city. Currently studying the ancient art of Italian long sword, Patrick brings passion and energy on and off the restaurant floor.
