Meet Soudchay Phakonekham | Sushi Chef & Owner of Taku Sushi

We had the good fortune of connecting with Soudchay Phakonekham and we’ve shared our conversation below.

Hi Soudchay, what led you to pursuing a creative path professionally?
I enjoy creating something for others to enjoy. The best part of becoming a sushi chef is I get to create art not only people can enjoy, but can also taste. Becoming a sushi chef is also more than just the food itself, but the creativity of it. The art of sushi. To me, sushi is a delicacy. How it’s made and how it should be presented matters. There are many sushi restaurants in the world, and what I do to succeed in my career is having patience, and dedication to create something new consistently. Once I get too comfortable, I want to challenge myself to get even more creative and create something new that others can enjoy.

What should our readers know about your business?
I currently own Taku Sushi, located in Centennial, Colorado. What sets me apart from others is my passion and dedication. Always arriving and hour to sometimes an hour and a half before opening to prepare opening duties such as cooking rice, and prepping side jobs, and even getting things started for the other team members who are part of the kitchen, or the front house such as the servers. I am most proud of how much I’ve learned doing sushi within only 2 years. When I opened my sushi restaurant, I knew only the basic knowledge behind sushi itself, but only knew how to manage the business. I pushed myself, and found ways thinking outside the box of how to create sushi that can be enjoyed in many ways. It was not easy getting to where I am today. It took lots of sacrifices from family and friend time, but to be able to succeed with my passion and now having family and friends visit me at the restaurant and try my dishes means the world to me and it was absolutely worth it. I overcame challenges by always finding ways to encourage myself to study and learn more creating new dishes. I’ve learned throughout the way that it’s important to take feedback not matter how critical it can be. Without those harsh feedbacks I’ve had learning sushi, I would not be where I am today such as not perfecting nigiri, rolls, how to cut fish and much more. I thank my mentors for teaching me the ways behind the blade to guide me to becoming a sushi chef, and sushi restaurant owner. I want the world to know that sometimes it takes awhile to find your passion, it took me to the age of 26 to find out I love doing sushi as a career, and when the time comes, you will never work a day in your life because you love the passion that it no longer feels like work. I enjoy making sushi that it does not feel like work, it feels like I am able to give back to the community around me by feeding them, and letting try something new.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Some places I’d love to take my friends would be the hot springs, places to hike in boulder or the rocky mountain national parks, and places in Downtown Denver. I am a person who loves to explore, especially in Colorado. There is so much to do it’s endless especially with so many things going on.

Who else deserves some credit and recognition?
Thanh Trinh, mentor and motivating in exceling my sushi skills, Guillermo “Nemo”, for teaching me the skills to cut fish that got me started with sushi. Long and Hong for teaching me the skills to running a sushi restaurant.

Instagram: sushi_chef_peter