Bio

I am 42 years old adopted from Sri Lanka and I am living in Copenhagen in Denmark.Sushi chef, Sake Sommelier, teacher, speaker, and author specializing in authentic Japanese sushi and Japanese cuisine, and in creating the life you dream of. Ever since I was in my 20s, I have had a huge passion for Japan and Japanese cuisine.

For many years, I have practiced the martial arts of kendo (Japanese sword fencing) at elite level. My kendo coach and mentor today is Nobuo Hirakawa, who is very famous in Japan for his ability to hand-pick talents and develop them into the best kendo players in the world.

In 2004, I traveled to Japan where I was on a training camp in Tokyo. After training, I was invited to dinner with the teachers at one of the many good sushi restaurants. – It was an eye-opener. Japanese sushi has much more taste, and typically, Japanese sushi restaurants have 20 different kinds of fish on their menu.

In 2005, my knee was injured, so unfortunately, I had to give up practicing kendo. But my joy of the beautiful country and culture of Japan and my enthusiasm for Japanese cuisine remained unchanged.

In 2006, I traveled to Los Angeles where I was trained to become a sushi chef and Sake Sommelier at the California Sushi Academy. As part of the training, I also learned to make many different, traditional Japanese dishes. – The course was led by the highly acclaimed Japanese director Toshi Sugiura, who is also a celebrity chef in Hollywood and a judge at sushi competitions in Japan.
During my stay in Los Angeles, I made catering at celebrities’ houses in Bel Air, Beverly Hills, and Brentwood, as well as at film companies in Hollywood.

My delight of Japanese cuisine and sushi has meant that since 2004, I have traveled to Japan almost every year to be inspired, learn new techniques, and broaden my horizons within Japanese gastronomy. – In addition, it is also a nice opportunity to visit Japanese friends and instructors and train kendo kata.

Since I graduated as a sushi chef & Sake Sommelier in 2006, I have been quite busy.

On 9 July 2010, my cookbook “Matcha, omakase and sushi” was released.

I offer cooking classes for companies and private parties such as,

Sushi course for beginners
Sushi course for vegetarians
Advanced sushi vol. 1
Private lesson: Sushi course deluxe
Japanese noodle soup
Traditional Japanese everyday dishes
Japanese everyday dishes for vegetarians

I offer exclusive pop-up sushi dinner and private dining

I offer lectures for companies and private parties such as,

How to find peace in everyday life
How to reach your goals
Japanese superfood – therapy for body & soul
Get close to Japan
Lecture and tasting of sake Kunshu

For more information please visit my website http://chefzoeescher.com/

You are also welcome to sign up and receive free advice and tips about sushi, Japanese cuisine and Japan. You will also receive Zoë Escher’s free 3 tips “How you must eat to boost your health”. Please visit my website http://chefzoeescher.com

I have worked with clients such as A. P. Moller - Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more

Acknowledgements

In February 2016 I held the official opening speech and opened the fair Formland Spring 2016 in Messecenter Herning in Denmark. At the opening of the fair there were 49 people from the press, 20 VIP and 271 exhibitors.

2015: Zoë has made sushi and Japanese dishes as private dining at home of US ambassador in Denmark Rufus Gifford.

2014: I made a sushi guide for the newspaper Jyllands-Posten which can be found on their website. In August 2014, I rated the quality of take-away sushi from 8 different sushi restaurants in Copenhagen. A research made by the consumer council magazine “THINK”.

2013: My sushi course for beginners was nominated for the Danish Experience Prize.

2013: I was rated as sushi expert no. 1 in Denmark by the gourmet supermarket chain Irma.

2013: Zoë was guest judget at Masterchef Denmark season 3.

2013: I made sushi and other Japanese cuisine dishes as staff food for the three-star Michelin restaurant Geranium.

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Zoë Escher

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@zoeescher

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