Henry Moso

The foundations of Moso’s practice were set in his mother’s restaurants, where front-of-house and back-of-house were both part of the lesson. Work moved across the full range of restaurant labor: washing dishes, working as a sushi chef, serving tables, greeting guests as a hostess, taking on line work, and handling restaurant computer/system duties at Bangkok Square and Origami Sushi in Florida. That range matters in kitchen work because it builds more than competence; it builds an understanding of how service, prep, and operations rely on one another.

A further stretch of responsibility came when he essentially ran one of his mother’s kitchens at his mother's restaurant in Florida. That kind of access asks for trust and judgment, not just output. As he put it, “I’d never seen this side of my mom, and it kind of got me inspired.” That early exposure now shows in the way he leads in sushi-driven restaurants, where precision and hospitality have to stay aligned. Henry Moso’s current work at Kabooki and Kabooki Sushi carries forward an education built from service floors, prep lines, and the operational side of restaurant life.

Moso’s present-day roles keep him close to the standards of both craft and floor management. He is owner and head sushi chef at Kabooki Sushi in Orlando, executive chef and owner at Mosonori in Orlando, and executive chef at Kabooki Sushi in Greater Orlando, Florida. The scope of those positions shows how early restaurant work can translate into leadership without losing contact with the daily demands of the kitchen.

Henry's honors include James Beard Awards Semifinalist for Best Chef: South.