i. Biography
Coming Up
Training at Le Cordon Bleu and Tokyo Sushi Academy gave Steven Wu a working base in precision, discipline, and finesse. Those schools point to a craft formed around exacting fundamentals rather than display, with technique treated as the main instrument. In Wu’s case, the result is a style that reads as controlled and deliberate: clean execution, measured service, and attention to the small decisions that separate competent cooking from disciplined work. That foundation now carries into Sen Omakase, where the standards set in training are visible in the way he cooks and leads.
Where They Are Now
At Sen Omakase in Madrid, Steven Wu’s role is defined by kitchen leadership built on restraint and technical clarity. The restaurant gives that approach room to operate at full focus, where precision matters and each move has to earn its place. Wu’s work there is shaped by the same framework established at Le Cordon Bleu and Tokyo Sushi Academy: consistency, control, and a preference for craft over spectacle. In that setting, his cooking reads as attentive and polished, with the kitchen organized around standards that are applied day after day.
Profile updated July 2026
FAQ
Asked of Steven
Where did Steven Wu train or study?
Steven Wu trained at Le Cordon Bleu and Tokyo Sushi Academy.
What recognition has Steven Wu received?
Balfegó Itamae contest.
