Greetings Chef! I am so excited to start this interview! Let’s roll!
We have been compadres for six years, and I trust your food to be consistent, well thought out, and delicious. Your impressive champagne and wine list, the freshest fish, flown in from Japan, and the relaxed art vibe never disappoints. The restaurant takes on the warmth of your personality.
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HAPPY CRITIC: Tell us about yourself, Chef.
CHEF: I am the Executive Chef at Sukeban, located in the famous Blue Star Arts Complex. I have invested years of my life mastering the art of sushi and finding happiness. Continuing on my path of study and experimentation every day keeps me inspired and able to work 18 hour days. Pairing food with the right wine has been my focus here at Sukeban. Searching out the right people to work with has been a key to my success. Twenty-five years ago, I fell in love with food, and our relationship continues to blossom. I was deported to the United States from Nicaragua at 18 without family or being able to communicate in English. I started working as a dishwasher. By 20, I was apprenticing under Sushi Chef Hilario Resendez at Tokyo Steak House on the northside. Working my way up to Chef de Cuisine at the Argyle and traveling to Tokyo to train with celebrity Chef Takashi Tamura before joining the team as Executive Chef at the Plaza Club. Now, the exectuive chef at Sukeban. Every day is a new day. For the future, I leave everything in Gods hands.
HAPPY CRITIC: What does it take to be a Chef?
CHEF: Love of food and people; dedication; passion; sacrificing family, holy days, everything personal; day after day effort; doing what you were born to do, and you must have control of your kitchen.
HAPPY CRITIC: I know you create with love! Tell us about some favorite dishes.
CHEF: My Signature Dish: Chef Macy’s Salmon Tartare! It is a gorgeous stacked sushi-grade salmon flown in from Japan weekly over a salt n pepper-crusted sushi-rice topped with a quail egg and a shallot caper sauce. An impressive seafood lovers dish is the Chilean Sea Bass floating in Sake butter and miso with a hint of white soy sauce. I remember serving this dish to Maestro Sebastian Lang Lessing of our world-class symphony at the “Guess Who’s Coming to Dinner” event, and he told me: “This is the best Sea Bass I have eaten in America!” I was grateful and amazed by him.
HAPPY CRITIC: What do you cook at home?
CHEF: I don’t cook at home. Sukeban is my home. Sukeban is my wife. Sukeban is my life.
HAPPY CRITIC: Where do you like to go when you eat out?
CHEF: It depends on my mood. These days I am craving Thai. Siam Restaurant in Schertz, on the outskirts of San Antonio, is my go-to Thai place. My favorite Indian food restaurant is India Oven. I love that place. For real sushi, I go to Austin, Texas, to Uchi. Chef-owner Tyson Cole is a friend of mine. Seven years ago, for my birthday, he cooked me a 16-course dinner. It was amazing. Yes. He is a great, great chef. In the future, I want to visit James Beard Award-Winning Chef Grant Achatz’s restaurant Alinea in Chicago. Reservations have to be made six months in advance! Happy Critic is going with me.
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HAPPY CRITIC: Do you have a favorite cookbook, and do you have plans to write a cookbook?
CHEF:I like the Nobu Cookbook. I also like the Chef’s Companion. It saved lives at The Argyle, a timeless, tiny private club nestled under the beautiful oaks in Alamo Heights. I am writing a cookbook. Introducing my life and my journey, 70 recipes and my CCQ-Consistency, Customer, Quality.
HAPPY CRITIC: What is the one ingredient you must-have?
CHEF: Rice, of course. I tell my kitchen, “Without rice; we are nobody.” Calrose Japanese Rice. It is essential. I have cooked with this special rice for a long time. The Japanese brought it to California by Asian immigrants during the gold rush.
HAPPY CRITIC: How do you get your inspiration?
CHEF: People are my inspiration, along with smells and ingredients. After a long 18 hour day, and oh so tired, I think everyone is happy. I am happy. At the end of the day, this is what I take home. The joy that people left here smiling. I love it here. I don’t want to go to New York; I want to bring New York to San Antonio. I am working on it and a Michelin Star.
HAPPY CRITIC: Tell me about your love of art.
CHEF: I am a sensitive guy. Being separated from my family was difficult. I especially missed my mother. At 18, painting and writing poetry helped me with my sadness. I have to have art in my life. It is in my soul. Because I chose cooking instead of painting 25 years ago, I turned to collecting art and sharing the wall space at Sukeban with local artist Gilbert Duran. The portrait he painted of me is magnificent. It’s hanging at the restaurant. I see the artist’s depiction of me every day. Besides Duran, I have works from Cody Vance, Rodulfo Gaudi, and Teri Diaz de Leon.
HAPPY CRITIC: What food do you want me to taste before I go, and can I have the recipe?
CHEF: “The Spicy Tuna on a Wonton Crisp,” says Chef Macy with a big, happy grin. Yes, you can have the recipe! (posted below!)
HAPPY CRITIC: Thank you, Chef, for such a great afternoon of camaraderie. The Spicy Tuna was divine! As a last note, I have a few more tidbits to share with our readers. I learned that Sukeban means “Girl Boss.” Hence the Japanese murals. I love that you suggest a glass of champagne with every meal and that you serve Dom Perignon and Moet Chandon, and it makes you happy seeing the ladies drinking bubbles with their friends and having fun! I think it’s fantastic that you are once again working with one of the men who trained you, Sushi Chef Hilario Resendez. And what an excellent Sushi Chef he is! This Happy Critic recommends Sukeban Sushi & Champagne Bar! Ask Chef to create a dish. Whatever his mood, I promise you it will be unique and delicious! You’ll want to come back for more and more!
HAPPY CRITIC: How can folks find you?
CHEF: Come to my Restaurant Sukeban located in the Bluestar next to Alamode Gelato Store.
1420 S. Alamo
Email to:chef002415@gmail.com
210-562-3231
Buen Provecho!!
Chef Macy’s Spicy Tuna Tacos
