Amir Anvari

Born and raised in Miami, Amir Anvari has spent the latter portion of his life pursuing and perfecting a career in Asian cuisine. Anvari began his culinary path at North Miami staple, Oishi Thai, before heading off to Makoto to learn the art of Japanese technique. Having spent four years behind the sushi counter at one of Miami’s most revered sushi restaurants, Anvari’s skill is expressed through a keen understanding of traditional Japanese flavor and precise technique. As Executive Chef at Ono Poke Shop, Anvari carefully selects fish to ensure that product shines with freshness, quality, and sustainability. Anvari’s dedicated sushi journey is infused into the authentic, fast-casual poke experience in the heart of Wynwood.

More about Amir Anvari
What is your earliest memory involving food or wine? My earliest memory involving food and wine was at around 12 years old. I was on a family road trip across the country, traveling to a resort in Big Sur, California. I remember my mother begging my father to try and get a reservation at an upscale restaurant overlooking the Monterey Bay. We barely got the booking, and I immediately fell in love with fine dining. I remember being impressed by the way the chef had presented his prix-fixe menu, but the name of the resort and restaurant still escape me. Another charity/non-profit cause important to me is: The PEW Charitable Trust, responsible for the Global Tuna Conservation is key for posterity in my line of work. Irrevocable damage is being done to our oceans! As a sushi chef, we must look for sustainable, renewable options. As well as giving back to the right organizations, we must constantly be looking out for the longevity of our oceans. If I could collaborate with anyone in the world on a project, it would be: I'm sure many chefs have said this name, and many know of his flagship, NOMA. Rene Redzepi is my hero in the business. His distinct training methods begin with reteaching his chefs how to see the world around them. He sends his chefs to farm, husk, milk, and forage for what they're about to prep. This intrinsic action helps his team understand and respect the products they handle. Would you throw away scallion roots anymore if you spent the first couple hours of your morning picking them from the ground? Probably not, but unless we go back to this more primitive way of handling and purveying products, our line of work may somehow be altered for the coming generations. I never leave home without my: I never leave home without my Nenox. Its an extension of my arm. Every high end chef who has used one prances around the kitchen with it like a gleaming badge of honor. I went to the factory shop in Tsukiji Fish Market in Tokyo, and felt like I was 9 years old again. I hand pick all of my knives, and also maintain them using whetstones. I would go anywhere in the world with a set three Nenox knives, fish scissors, bone tweezers, and a stone.