CHEF PATRICK PHAM 

Co–Founder & Head Chef 

After years under the tutelage of Tokyo–trained sushi chef Yoshinori Katsuyama at Uchi, Patrick Pham began to shape his own insight into an elevated realm of Japanese cuisine.  By the time he was 24, he was promoted to head sushi chef at the Houston outpost of the  James Beard Award–winning Austin restaurant. While at Uchi he met fellow chef Daniel Lee  and together they would forge a new, refined vision for sushi that would lead to multiple  concepts and international acclaim. Under their Duckstache Hospitality umbrella, the  partners have opened Houston concepts including Handies Douzo, Kokoro Handroll Bar, Kokoro Sushi & Yakitori, Doko, Bar Doko, Aiko and Himari – all specializing in sushi and handrolls. The company’s success has led to Kokoro branches in Dubai with new UAE outposts on the way. Patrick remains committed to making memories for guests through exceptional service and uncompromising sushi craftsmanship. 

CHEF DANIEL LEE 

Co–Founder & Head Chef 

Armed with classic training from the prestigious Le Cordon Bleu in Los Angeles, Daniel Lee forged a culinary career first sparked at age 16. After working in kitchens in California, Virginia and Washington, DC, he landed a job at Uchi in Houston, a post that would change his life. He spent three years at the renowned modern Japanese restaurant working for James Beard Award–winning chef Tyson Cole. There, he met chef Patrick Pham, and together they set out on their own journey perfecting the art of high–end handrolls and sushi. Their partnership has given diners in Houston (and now Dubai) concepts such as Handies Douzo, Kokoro Handroll Bar, Kokoro Sushi & Yakitori, Doko, Bar Doko, Aiko and Himari – all under the Duckstache Hospitality group. Daniel is dedicated to providing unforgettable dining experiences by elevating a unique vision of Japanese gastronomy.