Chef Iwayan Trisna Paradita’s journey into the culinary world began during a training program at a seaside hotel. He helped prepare sushi for the breakfast buffet — a task he understood, but didn’t yet feel drawn to.
After graduating with a degree in Food & Beverage, he worked in various kitchens serving Italian, Chinese, and local cuisine. He initially focused on the hot kitchen, then moved into local food to deepen his understanding of flavor and technique.
His interest in Japanese cuisine grew when he joined a Japanese kitchen, starting from the basics — preparing sushi rice, sauces, and learning precise execution. Moving through different sections of the kitchen, he eventually discovered his true passion: sushi rolls and nigiri.
“Sushi is an art form. It’s where I express creativity through flavor, texture, and precision.” – Chef Iwayan Trisna Paradita
Since then, he has chosen to focus entirely on the sushi section, where he finds joy in creating unique flavor combinations with high attention to detail. After gaining experience in several Japanese kitchens, he now plays a key role in shaping Philadelphia Sushi, delivering satisfaction and craft in every piece.