Andrew Huang

Chef Andrew Huang, helming Kōsen (meaning "ray of light"), embodies a culinary philosophy deeply rooted in both Japanese and Taiwanese traditions, while masterfully blending them with innovation. His overarching vision for Kōsen is to deliver a refined Japanese concept that reflects brilliance and enlightenment in every aspect of the dining experience, from the meticulously crafted menu to the striking design. A cornerstone of this philosophy is an unwavering commitment to environmental sustainability and a proactive zero-waste initiative. This commitment manifests through several key practices: an in-house fermentation program creatively repurposes ingredients into components like syrups, ashes, vinegars, and misos, seamlessly integrating them into offerings such as zero-proof cocktails. Furthermore, Kōsen has eliminated all single-use plastics and packaging harmful to wildlife, demonstrating a profound respect for the environment. Ingredient sourcing is meticulous, involving collaborations with local regenerative farmers to ensure high-quality, sustainable, and environmentally friendly produce. This dedication extends to a belief in promoting awareness and engaging the Florida community in vital sustainability endeavors. Under Chef Huang's leadership, the culinary ethos celebrates seasonal ingredients at their peak, whether through the immersive 20+ course Omakase experience at the Chef's Counter or the multi-course Kaiseki menus in the dining room. His extensive background, spanning 23 years in the industry and leadership roles at renowned establishments, fuels a diverse and rich expertise that drives Kōsen's dedication to artistry and gastronomic excellence. Chef Andrew Huang's signature approach is defined by precision, skill, and a seamless blend of traditional Japanese techniques with innovative interpretations, informed by his Taiwanese culinary roots. As a seasoned sushi chef, he executes the Omakase experience with exacting standards, ensuring that each of the 20+ courses reflects both deep respect for tradition and a touch of modern artistry. His technical mastery is evident in dishes like delicate sea bream wrapped around sprouts with shaved black truffle, where flavors are meticulously 'dialed-in,' and tempura-fried kamasu, served with myoga and chilled, roasted sweet eggplant, noted for being 'smart and spot on.' While there is 'plenty of showmanship and style,' particularly in the nigiri progression, his sushi leans towards traditional elegance, minimizing fuss, as seen with kinmedai, seared and finished with a simple squeeze of lime. Ingredient selection and preparation are paramount, underscored by the restaurant's in-house fermentation program, which transforms ingredients into sophisticated components like syrups, ashes, vinegars, and misos. Even in Kōsen's takeout offerings, Chef Huang's meticulous care shines through. The Bara Chirashi features diced and marinated sashimi, tamago, vegetables, and seasonal garnishes, with each component 'selected and arranged with care to highlight its flavor and texture.' The Sushi Box offers a premium assortment of the 'Chef’s daily selection of nigiri + maki roll, hand-prepared using seasonal fish and traditional techniques.' His approach consistently prioritizes seasonal ingredients, celebrating their peak flavors and textures within a framework of refined presentation and technical excellence.

Career

• Executive Chef at Kōsen, Tampa, FL