Bryan Emperor is a renowned chef with over two decades of experience in Asian cuisine. Emperor's passion for Asian food began during his student days in Japan, where he learned about Japanese language, culture, politics, history, and economics. He later went on to immerse himself in the culinary arts, studying at The Culinary Institute of America and interning in Tokyo to master Japanese cuisine and Korean barbecue. Emperor has since become a highly respected chef, having worked in top restaurants such as Nobu, where he honed his craft under renowned chefs Jean Georges and Gray Kunz.

Emperor's culinary philosophy revolves around applying traditional techniques and methods to the finest ingredients, sourced directly from the origin. His approach has been highly praised, with Esquire Magazine naming him among the "Best Restaurants in America" and winning Southeast Champion of the "People's Choice Best New Chefs in America," placing second in the nation.

As president of Five Gold Inc., Emperor continues to pioneer "Progressive World Asian Cuisine" in America. He also won the "Seven Sushi Samurai" competition in Washington D.C., ranking third in the world competition in London. The chef was invited to train at the three Michelin-starred Kikunoi Honten in Kyoto, receiving direct expertise in Kaiseki Cuisine from master chef Yoshihiro Murata.

Emperor's mission is to continue pushing the boundaries of Asian cuisine while honoring the traditional techniques that make it so remarkable.