Robby Cook

About the Author

Robby Cook is a culinary enthusiast and seasoned chef with over two decades of experience in Japanese cuisine, particularly specializing in the art of sushi and sashimi preparation. Born in Seattle with a deep appreciation for East Asian flavors, he honed his skills under master sushi chefs in Tokyo before returning to the United States to teach and write. Cook's passion for demystifying complex techniques has made him a go-to authority for home cooks and professionals alike. In his debut book, The Complete Guide to Sushi and Sashimi: Includes 625 step-by-step photographs, he breaks down traditional methods with clarity and precision, empowering readers to create restaurant-quality dishes in their own kitchens. Beyond writing, Cook runs popular workshops and contributes to food magazines, always emphasizing fresh ingredients and mindful preparation.