Our team.
ANUSORN KETSAK (JACK) “head sushi chef”
Chef Jack has a passion for food - particularly when it comes to fusing Japanese, Thai, and even Spanish food.
At an early age he was taken under the wing of owner Shin Daikoku and Cho a Japanese Restaurant in Bangkok, where he began crafting his career as a sushi chef. While working full-time on his craft at Shin Daikoku, he had to opportunity to cater for Maha Vajiralongkorn, The King of Thailand. This is where he began making a name for himself, and eventually accepted the position of, Head Director of Food at Club 420 Bangkok. Through his experiences he transitioned to fine dining as a sushi chef at the five star hotel, Grand Millennium Bangkok Hotel.
While continuing his work in fine dining, he would also train, oversee, and lead multiple teams throughout Thailand. His two decade of chef experience led him here in the states to curate sushi menus for multiple restaurants.
CHANVIT KEAWSRI (MAI) “SUshi chef”
Meet Chef Mai. Chef Mai’s career started at his family owned business in 1985 in Bangkok, Thailand. Surrounded by family members who were also chefs, sparked an appreciation for the art of food. After many years of working at his family’s shop, he decide to continue his career in a more elevated space. He took on the role as Head Banquet Chef throughout his career including places such as; Hilton Nai Lert Park Hotel, Sathorn Hilton Hotel, The Dome Hotel, The Landmark Hotel, and Grand Millennium Hotel, which are notable 5 star hotels! After leading a team to push out elevated dishes, Chef Mai found himself opening up two of his very on restaurants - Banzai and Mai Sushi, both located in Thailand. Chef Mai is now in The States to show his skills from the other side of the world.
MITREE NANTAWONG (KOKO) “Sushi chef”
Meet Sushi Chef Koko! Chef Koko has been a sushi chef for two decades and counting. He began his career in his hometown Bangkok, Thailand. Chef Koko has worked in multiple sushi restaurant throughout Thailand including the restaurant Fuji and Grand Millennium five star hotel. After crafting his skills as a Chef he was recognized by the Iron Chef in Thailand, where he was offered a position to work side by side at Honmono Sushi Thonglor. Learning techniques from Iron Chef, Koko decided to extend his career outside of Thailand. He began to pick up opportunities as head chef in Japan, Israel, and now here in The States. Chef Koko has plans to continue his career and expand his knowledge one resturaunt at a time.
CAMILLE BEAUGEARD
“sushi chef”
Meet sushi Chef Camille {kah-mee}, a jack of all trades! Before Chef was Chef, Camille dabbled in many other professions such as: editing, management, and hospitality, to name a few. Chef Camille has been at Bite A Bit since the start. Born and raised in Ireland, she grew up surrounded by food as she came from a family of chefs. After graduating from Ballymaloe Cookery School, Chef found herself working in multiple kitchens - casual dining, fine dining, and fast paced kitchens. She is now taking first steps in her career as a sushi chef with her mentor Chef Jack. After learning as much as she could about European food, specifically French food, she jumped at the opportunity to expand her knowledge. Chef Camille has plans to learn all the ins and outs of being a sushi chef and some day open a place of her own.
kevin sichoumphonh “general manager”
Meet Kevin! Kevin has been with Bite a Bit before the doors opened on April 7th, 2021. Prior to managing at Bite a Bit, Kevin was marketing food content for restaurants around Nashville. To name a few Merchants, Catbird Seat, Patterson House, Henrietta Red, and was even featured on Forbes Magazine with Pinewood Social Nashville - for a holiday cocktail spread. Through photographing food he became intrigued with the operational aspect of a running business. Combing his skills as media marketing, customer service, and his love for food made him the perfect fit to be part of the team.