Chef Moto Sun takes advantage of Japanese colour combinations, aromas and uses of Asian spices. Chef Moto loves playing with unusual flavour combinations and has an excellent work ethic which makes him the perfect candidate to lead the House of Boateng culinary department.
Chef Moto Sun was born and raised in Kyushu in Japan, this is where he was trained at ANA Hotels and EEF Beach Hotel. Like most Japanese chefs, Moto spent years mastering the art of sushi making. First mastering the art of cooking rice followed by the finer details of handling fish. After working in several restaurants in Japan Moto moved to Australia to travel and expand his culinary knowledge before moving to Alberta Canada where he met his wife.
Chef Moto refined his craft in the Five diamond restaurant Eden at the Rimrock hotel from 2003 to 2009 where he met Chef Castro. After leaving Eden, Moto moved to Country Club Of the Hamptons in Calgary as a Sous Chef. Moto Spent the next 3 years overseeing the culinary department in the hotel. While Chef Moto loved his time at the Hampton, he was honoured when he got the call to become the Sous Chef at Rush, one of Calgary’s best-known restaurants. The word got out that Chef Moto was a rising star! Moto went on to spend the next few years as the Chef de cuisine at the Lava Dining room in Calgary then the Marriott Hotel, Calgary.
When Castro & Charlotte decided to expand their business to add a café, Moto was someone they knew they needed to get on board. “We couldn’t believe our luck when Moto accepted the offer to join the Boateng team, he is one of the hardest working people we know!”
Moto brings over 20 years of experience that expands three continents to House of Boateng. While his cooking style has Japanese roots, it's actually "global cuisine”. His unique fusion of flavours takes advantage of Japanese colour combinations, aromas and uses of Asian spices. Chef Moto loves playing with unusual flavour combinations and has an excellent work ethic which makes him the perfect candidate to lead the House of Boateng culinary department.