Executive Team
Chef David Yoshimura began his professional career as a cook in New York City, working at wd~50 for several years. He also staged abroad at many notable restaurants such as Kagurazaka Ishikawa, Nihonryori Ryugin, and Asador Etxebarri. After NYC, Chef David joined the team at Californios in the restaurant's first year open and helped attain their first Michelin star within six months. During his tenure at Californios, David Yoshimura passed his Certified Sommelier exam to expand his knowledge of wine and beverages. Upon leaving, the now two Michelin star restaurant Californios, Chef David focused on opening Nisei, aiming to bring the Bay Area a new approach to Japanese-American food. In 2022, Chef David was nominated for a James Beard Award for Emerging Chef. He was also awarded One Michelin star and the coveted Young Chef Award by Michelin the very same year. Now, Chef David sets his sight toward the future and hopes to push the boundaries of Japanese American cuisine.
David Yoshimura Chef & Owner
Originally from San Francisco, Haley shows her immense love for her community and her Filipino heritage through her cooking and hospitality. Her most influential experiences derive from being a Bay Area native, but also working and living in Melbourne and Bangkok. Throughout her career, she has worked and staged at notable restaurants such as Hawker Fare, Liholiho Yacht Club, Californios, Oriole, Osteria Ilaria, Attica, Wet Wine Bar, Gaggan, Atelier Crenn and Kohaku. She first met Chef David at Californios and later joined the Nisei team during it’s formative years as a pop up at Mister Jiu’s. Since then, Haley has been an essential pillar to Nisei’s growth as a restaurant. In her spare time, Haley also founded Feed the People Collective community pop up based mutual aid - which helps feed low income housing through with urban farming. Haley brings a multi-faceted repertoire to Nisei and consistently pushes the team toward higher levels of growth.
Haley Garabato Sous Chef
Born and raised in Manila, Philippines, Ellie describes her style of cooking and service as generous and personal - something she attributes to her Filipino upbringing and the culture’s core value of heartfelt hospitality. After finishing university, she moved to California to begin her culinary education. While attending culinary school, she found herself working up the ranks of the brigade, training extensively under some of the Bay Area’s most influential chefs such as Michael Mina, Michael Tusk, and Domenique Crenn. In 2019 Ellie returned to Manila where she founded Hello Stranger Supper Club, a pop up venture and bakery that quickly garnered the attention of Manila’s growing dining scene that earned her a spot on Manila’s “Chefs to watch” list in 2020. Joining the team at Restaurant Nisei has been Ellie’s triumphant return to the Bay Area restaurant scene. In the role of Pastry Chef, she aims to bring the desserts at Nisei to new heights, highlighting the art of Japanese confections (wagashi), while leading team with her compassion and drive.
Ellie Estrada - Londo Pastry Chef
Ian Cobb has spent the last eleven years of his life working in restaurants, and has been dedicated to hospitality since his teenage years. Originally starting as a dishwasher, he knows how restaurants function from the ground up. Working his way up through the front of house, he embraces and understands all aspects of restaurant work. Ian moved out to the Bay Area in 2016 and has worked many renowned restaurant such as: Atelier Crenn, Californios, and most recently Harbor House Inn . During this time, Ian used his free time to become a CMS Certified Sommelier in October of 2019. Recently in 2023, Ian also pushed himself in his sake knowledge and was awarded the prestigious WSET Sake Sommelier Sake Level 3. Ian is dedicated to not only the guests of the restaurant, but also to becoming a leader within the hospitality industry.
Ian Cobb General Manager
As a first-generation Mexican American born and raised in the Bay Area, Danielle inherited a deep appreciation for cooking and hospitality from her grandparents. She attended the International Culinary Center in Campbell, California in 2013 to be formally trained in pastry. After several years of working at notable establishments such as Manresa Bread, Dandelion Chocolate, and Rosewood Sand Hill, Danielle eventually transitioned to a career towards front of house operations. Her passion towards hospitality and service motivated her to join the team at Nisei as a Reservationist and Host. Two years later, Danielle quickly excelled towards current role of Operations Manager and her commitment to the restaurant and the hospitality industry continues to grow. Danielle consistently pushes Nisei towards a goal of being a leader in the restaurant industry through her wealth of experience, attention to detail, organization and her incredible hospitable nature.
