Jenine C. Ouillette/Special to the Eagle

Crazy Flamingo Sushi Chef Zin Kyaw's specialty Surf and Turf Tempura roll includes Maine lobster and strip steak rolled in sushi rice with the Birds Special Sauce presented on traditional Japanese wooden footed trays.

Crazy Flamingo Sushi Bar, MarcoTown Center Mall, 1035 N. Collier Blvd. No. 313, Phone: 642-9600

Began working at present restaurant?

In May, approximately one month ago, but earlier I was a sushi chef at Blu Sushi and Steak.

Who or what inspired you to become a chef/cook?

Well, I’m from Myanmar, formerly Burma, where Cyclone Nargis did such damage recently. But to get to the point, Myanamar/Burma and Singapore have always had close economic and political ties, and Singapore is where the jobs are. Before I came to the United States, I was working as a waiter in the five-star Shangri-La Hotel, I admired the beautiful sushi plates created by the hotel’s Japanese chef and wanted to learn how. The chef took an interest in me and taught me everything from knife technique to all about the different kinds of fish and how to tell if it was fresh. When an opening became available he hired me as his assistant.

How long have you been cooking professionally?

Several years. I came to the United States in 2005 and worked in three places in the Orlando downtown area before coming to Marco Island.

How would you describe your cooking style?

Traditional Japanese Sushi Chef with an American twist — I like to create beautiful dishes for American tastes using Japanese ingredients.

What is your most popular dish?

Our Surf and Turf Tempura Roll is probably our best seller, many customers will order a salad or appetizer to start and have the Tempura Roll as an entrée.

Where do you like to eat out on the island?

I usually cool at home because I live with my brother.

What is your favorite snack?

Potato chips and sashimi

Do you cook at home? If so, what would we always find in your freezer?

Yes I do, usually grilled beef and fries, so I keep a few steaks in the freezer.

What is your specialty? Why?

Thai food — traditional noodle dishes like Pad Thai. There are as many ways to prepare it as there are cooks. It can be a simple street vendor food or quite elaborate.

What annoys you most in the kitchen?

I like everything neat and organized — messes give me a headache.

What do you enjoy most about your profession?

I like meeting my customers face to face at the sushi bar and hearing how they like everything. I also enjoy creating new combinations for Sushi Roll of the Night on our blackboard menu.

Naples Daily News
Naples Sun Times
The Banner

Collier Citizen
Vista Semanal
PrepZone

Coastalbeat
Set Anchor
SWFLMoms