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.

Tasuku Murakami helms the kitchen at Umi, Atlanta’s destination for modern Japanese cuisine. The Michelin-starred chef oversees the menu that unites classic and modern Japanese flavors and has earned Umi accolades from media outlets including The New York Times, Time Out and USA Today.

Murakami’s career spans more than 20 years and includes stints in Tokyo, Osaka and Kobe, Japan, as well as Turin, Italy. Murakami came to Umi from New York’s The Lobster Club, a Japanese-style brasserie where he served as executive sushi chef. While in New York, he also was executive sushi chef at the Michelin-starred Tribeca hot spot Sushi Azabu.

In Japan, Murakami served as sushi chef at Sushi Kobe in Kobe and Ginza Sushi in Tokyo. In Osaka, he was executive sushi chef and managed nine restaurants for E-ownersfood Inc. and was proprietor for the sushi and Japanese restaurant Dateya, responsible for all areas of the restaurant. Murakami also served as executive chef for Ristorante Tobiko and was sushi chef for Ristorante Arcadia and Tsukiji Sushi Iwa in Turin.