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Chef Robby Cook’s culinary journey is one of passion, perseverance and mentorship. Growing up in Iowa, Chef Robby worked in a grocery store produce section and later at an organic co-op. Both sparked his interest in local produce and high-quality Asian ingredients. Inspired by Iron Chef America and the artistry of Chef Masaharu Morimoto, Chef Robby left college and moved to Santa Monica, California to attend an intensive sushi course, after which he moved to New York to gain broader foundational training at the ������ý.

Chef Robby’s early career included stints at Sumile (under Chef Josh DeChellis) and Angura (training with Osamu Inno). But it was his time at BondST in 2005 that changed everything. While working there, Chef Morimoto dined at the restaurant, and after noticing Robby’s talent, he invited him to join his team. 

Under the mentorship of Morimoto and head sushi chef Makoto Okuwa, Chef Robby’s skills were refined, and he rose to the role of Executive Chef at Morimoto New York. Chef Cook credits Okuwa’s teachings – especially how he cared for his knives, sourced high-quality, simple ingredients, and understood guests’ needs – with shaping Chef Robby into the master sushi chef he is today.

Now at Coral Omakase, an intimate setting located within Manhattan’s Point Seven restaurant, Chef Robby offers an experience that is simultaneously modern and authentic. Precision dishes highlight carefully sourced ingredients and showcase Chef Robby’s respect for the craftsmanship of sushi. 

In addition to Coral Omakase, Chef Robby runs a take-out concept called Bento by .7, which allows guests to enjoy his premium sushi at home and further underscores his commitment to artistry and excellence.