Title: Chef and Owner
Company: Blue Menpachi LLC
Location: Henderson, Nevada, United States
Sean H. Kinoshita, Chef and Owner at Blue Menpachi LLC, has been recognized by Marquis Who’s Who Top Executives for dedication, achievements, and leadership in Food Service and Culinary Experiences.
Mr. Kinoshita, chef and owner at Blue Menpachi Culinary Consulting, launched his business in 2025 in Las Vegas, Nevada, creating and scaling next-generation food programs for restaurants, stadiums and retail brands throughout the area. Leveraging his extensive background spanning over 20 years, he is renowned for his expertise, having served as the head chef for Super Bowl LVIII and numerous other large-scale, notable events.
As the former vice president of culinary at Oak View Group in 2025, Mr. Kinoshita was responsible for overseeing all aspects of the culinary operation, including checking staffing levels, reviewing banquet event orders, inspecting kitchen facilities to ensure sanitation standards are met, ensuring food presentation is visually appealing and tasting dishes to guarantee quality. His dedication to excellence in Asian and Japanese food and seafood has established him as an expert in these specialties.
Consistently elevating his craft and delivering superior cuisine, Mr. Kinoshita previously served as the senior executive chef at Levy from 2021 to 2025. During this period, he led large-scale culinary teams and managed high-profile events, further refining his leadership skills and deepening his knowledge of diverse cuisines. From 2016 to 2021, Mr. Kinoshita served as executive chef at Delaware North Companies Inc., where he was instrumental in developing innovative menus and maintaining rigorous quality standards across multiple venues.
In 2015 and 2016, Mr. Kinoshita held the position of executive chef of research and development at Blue Ridge Restaurant Group. He also worked as the executive chef and chef de cuisine at Tao Group Hospitality from 2012 to 2015, a $64 million food-and-beverage operation.
Earlier, Mr. Kinoshita excelled as an executive chef at Seaview, A Dolce Hotel, between 2010 and 2012. He also garnered success as an executive chef and executive sous chef at Harrah’s Philadelphia from 2002 to 2010, where he honed his management abilities in a fast-paced hospitality environment.
Mr. Kinoshita’s educational background laid a strong foundation for his professional journey. He holds a certificate in culinary arts from the Northeast Metro Technical Institute, awarded in 1991. He also earned an associate degree in culinary arts from California Culinary Academy in San Francisco in 1992. Further demonstrating his expertise, Mr. Kinoshita earned the certified executive chef designation in culinary arts from the American Culinary Federation in 2018.
Beyond his professional responsibilities, Mr. Kinoshita is committed to giving back through charity work with various organizations, demonstrating a strong sense of civic responsibility.
A passion for food that began early in life, Mr. Kinoshita grew up in Honolulu and was inspired by family meals, where he developed a love for flavors and cooking techniques that would shape his future career path. Encouraged by his mother to pursue independence and find meaningful work, Mr. Kinoshita reflected on his enjoyment of fresh Asian spring rolls and decided to follow his passion into the culinary field.
Mr. Kinoshita credits much of his success to the unwavering support of his family, which has given him strength and resilience amid the challenges of a demanding industry. He also attributes his achievements to consistency and accountability, qualities that have enabled him to maintain high standards over nearly four decades in the profession.
In his personal life, Mr. Kinoshita enjoys visiting Asian markets and cooking for family and friends. Looking ahead, he plans to continue focusing on self-growth as he builds on an already distinguished career in the culinary arts.
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