Chef Wei Chen

Wei Chen’s path to the omakase counter runs from Fujian, China to Elmhurst, Queens, through a shot at the U.S. national cycling team that ended with an injury, and into his uncle’s sushi kitchen on Manhattan’s Upper West Side. From there he trained at some of New York’s most demanding counters: Neta and Shuko under Nick Kim and Jimmy Lau, and 15 East under Masato Shimizu. Over seven years at Sushi Nakazawa he rose to Executive Chef and opened Sushi Nakazawa Aspen.

In 2025 he launched OMAWEI, a roving omakase concept that brings an intimate Edomae counter to some of the world’s most celebrated names in hospitality, with stops including the Four Seasons Hotel at The Surf Club, The Peninsula Beverly Hills, and Montage Big Sky. Wei documents all of it, from the counter to the fishermen, farmers, and craftspeople he visits in Japan and Korea. More than half a million people follow along: working chefs who buy what he recommends, devoted diners, and viewers who come for the quiet precision of his craft and stay for his training, travels, and adventures in fatherhood.

Few chefs bring together classical credentials, a touring dining concept, and an audience that follows them from screen to seat. Southern Drift represents Wei across residencies, brand partnerships, and original content as OMAWEI grows into a lasting hospitality and media brand.