As co-executive chef at Atlanta’s top destination for sushi, Todd Dae Kulper unites classic and modern Japanese flavors with two decades of experience as a sushi chef. At Umi, he creates an assortment of sashimi, nigiri and specialty rolls as well as a selection of “aburi” or slightly cooked sushi-grade fish, hot items such as black cod miso and smoked duck breast tataki, and desserts like the “donut touch my donut.”
Kulper spent two years working for Nobu Matsuhisa, honing his skills as a sushi chef at NOBU in Miami Beach, Florida. During this time, he was able to stage at The French Laundry in Yountville, California. Before arriving at Umi in 2017, his career path also has taken him to Kansas City, Missouri, Honolulu and Ho Chi Minh City.
Kulper was born in Seoul, South Korea but grew up on a dairy farm in Northeast Iowa. A self-taught chef who got his start in the industry right after college working as a dishwasher and expediter, he has since made a name for himself developing skills in French, Japanese, Vietnamese, Italian, Mexican, Korean and Sichuan Chinese cuisines, in addition to holistic vegan and vegetarian fare. He also is a trained pastry chef.
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