Executive Team
David Yoshimura
Chef & Owner
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.
Haley Garabato
Sous Chef
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.
Ellie Estrada - Londo
Pastry 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.
Danielle Day
Operations 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.
Sophia Burnham -
Lemaire
Assistant Sommelier
Sophia Lemaire has had a lifelong passion towards Japanese cultural values and Washoku philosophy. She spent years as an avid home cook of Washoku-style dishes and is an avid student of Japanese language, holding the N5 certificate from JLPT. It is through her time at Nisei that she has had opportunity to incorporate the principle of Omotenashi into her service style, and her understanding of those core values brings a deep warmth to the restaurant floor. Sophia's approach to hospitality is further informed by her expertise in beverages. She attained her introductory certification from the Court of Master Sommeliers in 2023, and later that year gained the WSET Level 3 Award in Sake. Through the deep level of care imparted to all aspects of service from bottle selection to parting goodbyes, Sophia creates a space at Nisei for all of our guests to truly feel at home.
Ruben Brito Sous Chef
Raised in Flagstaff, AZ, and a graduate of the Classic Cooking Academy in Scottsdale, Arizona, Chef Ruben Brito honed culinary skills at top Arizona restaurants and resorts before joining the Michelin-starred scene in San Francisco. Prior to working at Nisei, Ruben spent time at two Michelin starred Lazy Bear in the Mission. At Restaurant Nisei, Ruben excels at improving the Nisei Larder by leading fermentation projects such as umeboshi making, misozuke or other traditional ferments. Ruben consistently brings a higher level of professionalism and work ethic to Nisei, a trait he believes will take Nisei to new heights.