Born and raised in Honolulu, Hawaii, Sakai began working in the kitchen at a young age. After a detour studying sports medicine, he took a “deep dive” into cooking and shifted his focus back to what he knew. He studied at the Culinary Institute of America in Hyde Park, New York while doing unpaid stages at well-known restaurants to further his technique. After graduation, Sakai headed to San Francisco to work first at Rubicon, which earned a Michelin star during his tenure, and then with Suzette Gresham at Acquerello, which earned two Michelin stars while Sakai was on the team.
Since then, Sakai has been an integral part of Four Seasons Jackson Hole as a Sous Chef, and opened two restaurants with his wife Zarina. Less than a year after opening, he got a call from Food & Wine magazine to find he’d been named People’s Best New Chef, Northwest and Pacific region. Sakai finds himself doing whatever it takes to create exquisite dining experiences for guests of The Ritz-Carlton Dallas, Las Colinas including aiding our chefs in expanding their vision, sharpening their focus, and moving their cuisine forward.