Matt Martinez
Partner/ Beverage Director
Born and raised in Tucson, AZ, Matt has taken the approach of educating himself in all aspects of the food and beverage industry. Once a sushi chef himself, Matt began directing his focus onto the beverage component of the industry while working as a Mixologist at Scott and Co in Tucson. In the spring of 2015, Matt partnered with former employer Brandon Katz and Fukushu Restaurant Concepts to open OBON Sushi Bar Ramen. With his knowledge of the culinary side of the industry, Matt created a craft cocktail program that coincides perfectly with the flavor and ingredient profiles in Asian cuisine. The beverage program at OBON received the 2017 USBG award for Best Restaurant Bar and Matt was awarded the title of 2017 Bartender of the Year. The 2017 opening of BIRD Modern has allowed Matt to hire and collaborate with Stephen Ott, former Bar Manager of Tough Luck Club, in creating a classic cocktail menu with southern roots. Matt continues to use modern techniques to create cocktails that have depth and a story behind them.
Paulo Im
Brand Chef/Partner
Born and raised in Brazil to Korean parents, Chef Paulo began his culinary training at an early age. Originally learning his craft from his mother, also a chef, Paulo worked under Tucson sushi chef legend Yuki. Paulo would move on from Yuki and later become the Executive Chef of RA Sushi Tucson, where he met Brandon Katz. 8 years after the two met they would come together again to create OBON Sushi Bar Ramen. Using traditional and modern techniques, Paulo created a food program that is not only creative but also approachable for all people. Paulo believes in paying respect to all cultures through his food, and continues to blend his background in all his creations.
Daniel Thomas
BAR MANAGER AND MIXOLOGIST
Born and raised in Tucson, Arizona, Chef Thomas began his culinary career at an early age. With a passion to educate him self in all facets of the culinary world, Daniel found himself working for James Beard Award winning chef Jean-Georges in the early stages of his career. With the experience of working in a kitchen that featured a menu derived by one of the worlds highest regarded chefs, Daniel would make his way back to Tucson where he would use his experience to revamp the menu at the popular 47 Scott. In 2016, Daniel met Brandon Katz and Andre Joffroy and it was then the three would create Bird Modern Provisions and Bar. Daniel has used his experience in classic French cuisine as well new age and modern techniques to create a menu that for all to enjoy. With modern spins on classic southern dishes, Bird Modern will prove to be a Tucson staple for years to come.
Brandon Katz
CEO/Owner – Fukushu Restaurant Concepts
Born and raised in Tucson, Arizona, Brandon fell in love with the restaurant and hospitality industry at an early age. With a background in hospitality management and finance, Brandon serves as the CEO of Fukushu Restaurant Concepts. Having the privilege of working for Fox Restaurant Concepts at its earlier stages of growth, Brandon was able to absorb experience and knowledge from one of the nations leading restaurateurs. After his tenure at FRC, Brandon began 6-year career working under Scott Kilpatrick, founder of RA Sushi and current owner of Sauce Pizza and Wine, as the Florida and Arizona Regional Director. Brandon has lived and operated restaurants in Arizona, Los Angeles, Miami, and Las Vegas. Brandon returned to his hometown of Tucson in 2014 to start Fukushu Restaurant Concepts with partner and friend Andre Joffroy. Currently Fukushu owns and operates 3 concepts and 4 locations in the Tucson/Scottsdale market.
