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Chef Marcos joined Hidden Omakase in November 2022, bringing over 14 years of experience. A Texas native from Lubbock, Marcos first found his passion for cooking through his oldest sister, with whom he still prepares Thanksgiving dinner each year. After earning his culinary degree from the Art Institute of Austin, a Japanese cuisine course sparked his interest in sushi. He gained experience at Sushi NiNi before joining Uchi in 2017, contributing to openings in Denver and Miami. At Hidden Omakase, Marcos thrives on teamwork and enjoys sharing his love of Japanese cuisine.
Chef Brandon, a Houston native, first discovered his love for the kitchen while making pizzas at Grimaldi’s, an experience that sparked his curiosity for the craft. His journey continued at Uchi, where his background in chemistry deepened his appreciation for the balance of science and artistry in food. Over the past 11 years, sushi has become both his passion and his profession, shaped by cinematic inspirations like Jiro Ono and Grant Achatz. Now at Hidden Omakase, Brandon brings creativity, precision, and heartfelt dedication to crafting intimate, unforgettable dining experiences that connect guests to his journey.
Chef Kaelyb was born in Guam and grew up in Sugar Land, Texas, moving there in 2006. Inspired by his father’s passion for cooking, he developed a desire to create meals for the people he loves. Without formal culinary schooling, he trained entirely at Hidden Omakase, mastering everything from knife skills and rice preparation to fish breakdown and nigiri making. Fascinated by Asian cuisines—including Japanese, Vietnamese, Thai, Korean, Malaysian, and Szechuan—he now brings dedication, precision, and creativity to every dish, crafting intimate and memorable experiences for every guest at Hidden Omakase.
Born in Mexico City and raised in Houston, Chef Kalef first discovered the joy food can bring at just eight years old when he cooked breakfast for his mother’s birthday. Trained at the Culinary Institute of America in Hyde Park, he studied classical French techniques while exploring cuisines from Japanese to Mexican. Inspired by chefs Enrique Olvera, Dan Barber, and Grant Achatz, he later honed his Japanese skills at Uchi. Now at Hidden Omakase, he crafts intimate dining experiences that go beyond eating—inviting guests to connect through flavor, memory, and artistry.
Chef Liu was born in China and grew up in Baton Rouge, Louisiana, moving there at age eight. Food became a source of comfort during difficult times and ultimately sparked his lifelong passion for cooking. Trained at Le Cordon Bleu in Austin, he developed expertise in fine dining and sushi. Inspired by chefs like Steve Riad, Denni Cha, and Paul Qui, he believes true passion never dies—it only finds new ways to ignite. At Hidden Omakase, he delights in creating elevated flavors and unforgettable experiences through intimate guest interactions.
Chef Vincent grew up in Vietnam before moving to California and then Houston at age eight, where he discovered his first spark for cooking during a difficult childhood, learning to make eggs that became his daily comfort. He later trained at LeNotre Culinary School, studying French and multicultural cuisines before staging extensively at Uchi, where mentors like Kaz Edwards, Jonathan Tran, and AJ shaped his path. With influences ranging from Brazilian to Japanese techniques, and experience with the Mina Group, he now brings resilience, artistry, and heartfelt dedication to
Hidden Omakase.
