"People will always eat and drink, no matter where you are. If you take that into perspective and offer hospitality all around the world from different cultures, you can use it anywhere you want."

Hubert is a multifaceted chef who has worked here there and everywhere. Starting at an apprenticeship in Hamburg from 18-21, he formed a high standard and tempo, and a resilience from working in such an intense environment. Since then, he's worked everywhere from fine dining, casual dining, private cheffing at the Australian Grand Prix, working on pearl boats, lobster picking in Chatham Islands, private cheffing on yachts, becoming a professional spear fisherman and chartering spear fishing adventures in Indo, and adapting a new tranquil approach to his hospo career. His latest achievement was completing sushi making education and mastering Japanese cuisine at the Sushi Chef Institute in California led by Chef Andy Matsuda. All of these components have led into the creation of his brand and business: Sushybyhu.

In this first part, Hu takes us through his history and backstory on how he was able to travel the world with practically nothing, and still find himself cheffing in some amazing places. We'll touch on Sushibyhu, creating content, and as always, why we love hospo.

Be sure to tune into Part 2 of this episode on Friday Jan 27 at 1pm EST. If you'd like to watch the full YouTube video of this interview, head to the link below.

Part 1 YouTube Video: here
Hubert's YouTube Channel: here

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