Wei Chen

Wei Chen is the chef and founder of Omawei, a ten-seat omakase counter located inside one of Miami’s historic private members’ clubs. Born and raised in Elmhurst, Queens, Chen grew up surrounded by one of the most diverse food landscapes in the United States. Early exposure to global cuisines shaped his curiosity and laid the foundation for his interest in cooking.

Chen’s path became clearer during a study abroad program in Perugia, Italy. A formative meal at a small family-run restaurant in nearby Spoleto revealed the power of simple preparations and high-quality ingredients. That experience sparked his decision to pursue cooking professionally.

Back in New York, Chen trained in kitchens known for their technical rigor. He worked at Neta and Shuko under chefs with Masa-trained backgrounds, learning precision, discipline, and the importance of meticulous workspace organization. His time at Sushi Nakazawa added further refinement, giving him a strong foundation in traditional sushi technique and a growing confidence in his own point of view.

Chen later moved to Los Angeles, where he continued to develop his culinary style while taking on leadership responsibilities in high-pressure kitchens. A period in Aspen and a series of pop-ups eventually brought him to Miami, including a short omakase residency at the Four Seasons Surf Club that sold out over two weeks. He then transitioned to private chef work, building a large social media following that broadened his opportunities and visibility.

Although he valued the flexibility, Chen missed the creative demands of restaurant work. This led to the opening of Omawei, which features a 16-course menu that begins with several unconventional small dishes before progressing into a classic omakase sequence. Chen’s cooking reflects his training, global influences, and a commitment to honoring ingredients through thoughtful technique.