OUR TEAM

JEREMY SAWICZ, GENERAL MANAGER

Born and raised in Vancouver, Jeremy is no stranger to the restaurant industry. Since joining the Minami family, he welcomes the Ningenmi philosophy in his work by providing a flawless dining experience to all guests. Through his passion and dedication for Kaizen: coaching, teaching, and self-improvement, Jeremy is the perfect fit for Minami’s management team. He is excited to be apart of the Aburi Restaurants family and looks forward to the new challenges ahead.


SHAWN MULLER, MANAGER

A native of Vancouver, Shawn grew up as a high-level athlete, learning the work ethic necessary to establish himself in the industry. With a passion for food nurtured through travel, Shawn strives to deliver omotenashi service to each guest who walks through the door. Familiar with the Japanese philosophy of Kaizen, he has dedicated not only himself to continuous improvement but becoming a source for others to learn from. Shawn is excited to welcome the Aburi philosophies into his own life.

BECK CHUNG, MANAGER

Born in Taiwan and raised in Vancouver, Beck has immersed himself in the restaurant industry since the age of 21. He started as a busboy then quickly moving his way up to work at some of Vancouver’s top establishments such as Earls Restaurant, Glowbal Group, and Victor Steakhouse at Parq Vancouver. To further his passion for wine, Beck also completed his WSET Advanced Level 3 and Court of Master Sommelier Level 1. Having excelled in sharing his love for food and wine in various positions along with his command in the intricacies of running a restaurant, Beck took on an opportunity as part of the pre-opening team at Parq Vancouver.

Now, Beck has found a home at Minami where he aims to bring his passion for people, zest for food and drink, and well-rounded experience while embracing the company’s three-pillar philosophies of Aburi, Ningenmi, and Zekkei.

ALAN FERRER, CORPORATE KITCHEN CHEF OF ABURI RESTAURANTS & EXECUTIVE CHEF OF MINAMI RESTAURANT

Alan’s passion for providing guests with an unforgettable culinary experience has driven his career from the beginning.  Starting in Grade 10, Alan has been involved in the local Vancouver food culture, working with some of the top restaurants in town. After hearing accounts of Seigo’s passion and dedication to his restaurants and his employees, Alan decided to join the team.  All his experience and hard work propelled him through the ranks to his current dual position as Executive Chef of Minami and Corporate Chef for Aburi Restaurants. A perfectionist by nature, Alan strives to achieve the perfect balance of flavour, texture, presentation, and technique in every dish.  This sincere desire for excellence and passion for guest experience allows him to lead by example, encouraging his team to follow in his footsteps.

JAY PUGONG, CHEF DE CUISINE

Jay’s one basic desire is to delight and satisfy people: to present food with soul, allowing Minami’s guests to make new discoveries within their own tastes.  It is with this passion for the restaurant industry that has made Jay a staple in Minami’s kitchen. While Jay is driven to reach his own potential, he is always there to help others reach theirs. You’ll always see him with a smile on his face, enthusiastically in bringing both his knowledge and flavour to Minami.

NIKKI TAM, LEAD PASTRY CHEF


Originally from Hong Kong, Nikki has always loved baking and admired the pastry arts. After studying art in Toronto, she moved back to Hong Kong and pursued a career as an interior designer. However, she soon realized that she desired to be in the kitchen, creating and indulging in her favourite foods. It was then she decided to move to Vancouver for pastry school to pursue her dreams. Combining her love for design, and passion for food, plates became the best blank canvas for her to express herself. Now the Lead Pastry Chef at Minami, Nikki welcomes and embraces the three pillars of Aburi in her work.

JOOHWHAN YEUM, SUSHI SOUS CHEF

Originally from Korea, cooking has been a gradual, growing dream for Joohwhan since he was young. He was always happy to invite his friends over and cook for them after school. His devoted passion continued to grow while studying in other fields. It wasn’t until later on that Joohwhan decided to take the plunge and pursue his lifelong passion. Finally, he decided to pursue his passion. Over the years, he has studied and mastered the art of Japanese cuisine, working at various restaurants in the Lower Mainland. During his spare time, he practices Kendo, the Japanese art of swordsmanship – he believes that the same principles of Kendo apply to our company philosophy, Ningenmi.

BRINTON CHUA, SOUS CHEF

Born in the Philippines and raised in Canada with a full Chinese background, and inspiration from his mother’s cooking, Brinton has many different influences in food. In 2016, he attended the Pacific Institute of Culinary Arts learning classical French techniques in both Culinary and Pastry. After graduating at the top of his class, Brinton went on to pursue his passion here at Minami. Quickly moving from a line cook to a lead line cook position and now to Sous Chef, he continues to give unforgettable experiences to Minami’s guests. With endless passion and drive, Brinton continues to learn, grow and teach here at Minami.