Carlos Wills is the executive chef of Ogawa in Philadelphia’s Old City. Originally from Honduras, he discovered his passion for sushi and Japanese cuisine at a young age while living with his uncle, a retired sushi chef. Carlos began by washing dishes at the restaurant where his uncle had worked, using the opportunity to observe the techniques of the chefs around him before eventually finding the courage to ask them to teach him how to make a simple sushi roll.
As Wills delved deeper into the world of Japanese cuisine, he became enamored with edomae sushi and decided to pursue a career in this specialized craft. At the time, chef Minoru Ogawa was running a well-regarded restaurant in Washington, D.C., and seeking a chef with over ten years of experience. Despite not meeting the requirement, Carlos boldly approached Ogawa-san, expressing his passion and desire to learn. His dedication impressed Ogawa, who offered him the chance to prove himself.
Carlos spent three years mastering the foundational skills of sushi-making, beginning with the essential yet intricate task of perfecting the rice. His hard work and persistence eventually earned him a position at Ogawa’s omakase counter, where he continued to refine his craft under the guidance of the renowned master chef.
Now, over a decade later, Carlos remains as passionate and precise as ever, embracing the opportunity to lead Ogawa Sushi and Kappo in Philadelphia.
