TEAM

CORPORATE

As a vital force in Plan Do See's growth since 2001, Alan has played a pivotal role in expanding the company's presence across Japan and the United States.

Beginning as a restaurant service employee in Kyoto, he swiftly climbed the ranks, assuming diverse responsibilities such as Director of Restaurant Quality Control and Development and General Manager of acclaimed New York City establishments, including the Michelin-starred Sushi Azabu. As Director of Human Resources, he spearheaded a team credited with numerous accolades, propelling Plan Do See to become a sought-after employer, ranked 10th in Great Places to Work Japan. Sasayama's journey led him to diverse leadership roles, including Managing Director of Culture & Essence, Director of Hawaii, and Regional Managing Director of the West Coast, before taking the helm as President in 2022. Born in Kobe, Japan, he pursued his passion for soccer and holds an Economics degree from Osaka University of Economics.

Mahmood A.jpg — **MAHMOOD ABOUSALEM**
Vice President

An innovative executive with over 25 years of expertise in the hospitality, hotel, entertainment, and marketing industries, driving success through strategic planning, exceptional leadership, and a commitment to excellence.

With over 25 years of industry expertise spanning hospitality, hotels, entertainment, and marketing, Mahmood is an innovative executive known for his initiative, creativity, and remarkable achievements. Prior to joining Plan Do See America, he held key leadership roles at renowned global destinations, including the Delano Hotel in Miami Beach and prestigious collaborations with celebrity Chef David Burke in New York City. Mahmood's extensive experience in strategic planning, launching new ventures, executing market plans, overseeing capital assets, optimizing costs, budgeting, enhancing guest services, and nurturing staff has played a pivotal role in the company's ongoing success. His profound impact will continue to shape future expansions and partnerships.

**LILLY AGNICK**
National Director of Human Resources

A seasoned HR professional with over 20 years of experience in the hospitality and retail industries, currently serving as Plan Do See's National Director of Human Resources.

Lilly Agnick, Plan Do See's National Director of Human Resources, brings over 20 years of HR expertise in the hospitality and retail sectors, having successfully managed HR functions for luxury hospitality groups in Los Angeles, Park City, and New York. With a strong focus on compliance, best practices, training development, HR infrastructure, legal matters, and policy and procedure development, Lilly provides invaluable support to the national management team while leading the HR management department with unwavering dedication. Her wealth of experience and strategic leadership ensure effective HR operations and contribute to Plan Do See's continued success.

A dedicated professional with a longstanding tenure at Plan Do See, who has excelled in various roles and currently serves as Finance Manager, overseeing financial consolidation, reporting, and capital investments for Plan Do See and its subsidiaries.

Mitsuhiro Suda joined Plan Do See in April 2008, and he has worked for the company and its affiliates without any interruptions. In March 2011, after completing his initial training rotating through various positions, Suda was promoted to the position of Accounting Manager at the Corporate Management Department of Plan Do See in Japan. Based on his excellent performance and ability to work through foreign and domestic accounting systems to effectively integrate fiscal information from Plan Do See Group’s foreign and domestic subsidiaries, Suda was promoted and transferred to Plan Do See America to serve as Finance Manager to monitor, review, and consolidate Plan Do See America and its subsidiaries’ financial and accounting data for reporting the parent company’s management, as well as to U.S. as well as Japanese tax authorities pursuant to U.S. and Japanese regulations and Plan Do See Group’s internal financial reporting procedures; managing and monitoring Plan Do See Group’s capital investments in the U.S.

CHEFS

**ATSUSHI OKAWARA**
Head Sushi Chef
The Den at Azabu Miami Beach

A seasoned culinary professional and USCPA, with an impressive 20-year track record in expanding and developing the food industry across the United States and Canada.

His extensive network spans North America, Asian countries, and leading catering companies in Europe. Atsushi has collaborated with renowned Japanese Michelin-Star Chefs like Hiroyuki Kanda and Shinichiro Takagi when he was in Napa. Atsushi has earned a Michelin star at Kenzo restaurant since 2015. With a penchant for blending tradition with innovation, he crafts seasonal menus inspired by Michelin Chef recipes and policies, ensuring a delightful dining experience. Atsushi also has earned ONE Michelin star at The Den at Azabu Miami since 2022. His creative Omakase course dishes are highly acclaimed in Miami. He wants customers who come to Miami from all over the world to enjoy Omakase more casually.

Beyond the kitchen, he likes to work out and eat healthy with his family.

**JARED “JAY” KAYA**
Executive Chef
Deck. & Knots Coffee Roasters.

A culinary virtuoso born in Yamaguchi, Japan, and raised amidst the vibrant flavors of Oahu, Hawaii.

Embracing his Japanese heritage while growing up in Hawaii, Chef Jay's palate was shaped by the Pacific Rim's diverse cuisine. With a C.P.A. father serving clients in the food industry, he discovered his passion for the culinary arts at a young age. Jay's culinary journey began in the early 2000s, starting in high school and steadily ascending through the ranks. While initially pursuing Travel Industry Management in college, his unwavering love for food led him to the esteemed Culinary Institute of the Pacific at KCC. Immersed in culinary management under the tutelage of renowned local chefs, Jay's skills flourished. He honed his craft as a Sous Chef in a Waikiki Japanese restaurant, and subsequently served as Executive Chef at esteemed Honolulu establishments. Joining PDSA Hawaii in 2021 as the Event Chef, he swiftly ascended to the positions of Chef de Cuisine and Executive Chef. Beyond the kitchen, Jay finds solace in golfing across the island's picturesque courses and fishing along Oahu's stunning shores.

**TOSHIHIDE TERADO**
Executive Chef
Azabu & The Den New York

Leading the sushi counter The Den at Azabu is none other than Chef Terado, who has more than 20 years of experience in Japanese culinary.

He started at the original Sushi Azabu in New York from 2007 to 2014, loved and still recognized by local New Yorkers who were fans of the restaurant during that time. After that, Chef Terado worked at two other PDS Hospitality restaurants, Sushi Azabu in Kuala Lumpur, and Ryotei Kawabun in Nagoya, Japan. Finally, he honed in master-level skills at the Michelin-starred Sushi Saito in Hong Kong before making his return back to Azabu New York, to lead the downstairs restaurant kitchen. Chef Terado is recognized worldwide for his meticulous sushi preparations and his ability to strike the perfect balance between flavor, texture, color, and appearance.

**YOSHITAKA ITO**
Executive Chef
Kawabun New York

A culinary maestro hailing from Kyoto, Japan. Born into a family of esteemed itamae, traditional Japanese cuisine chefs, Ito was immersed in the artistry and dedication of his parents from an early age.

His admiration for his mother, who defied societal norms by pursuing a career as an itamae, fueled his own passion for Japanese cuisine. Joining the culinary world in 1997, Ito followed in his mother's footsteps, working alongside her at the revered restaurant Kawabun, known for its rich history spanning over 400 years. As Executive Chef, Ito carries forward the legacy and innovative spirit that made Kawabun a trusted culinary institution. His unwavering commitment to Japanese tradition and culture shines through in every meticulously crafted dish, and we are privileged to share his passion and the storied history of Kawabun in New York.

MANAGERS

**CANSU MIHCI**
Azabu Miami Beach and
Lolo’s Surf Cantina
Director of Food & Beverage

With over 20 years of experience in the hospitality industry, Cansu's expertise shines through her remarkable career.

Cansu's journey began with internships at Istanbul Hilton and Stonehedge Inn, MA. She then embarked on a six-year tenure with Prime Hospitality Amerisuites (Global Hyatt, Hyatt Place), where she held positions such as Guest Services Representative, Sales Coordinator, and Operations Manager. Her career further flourished with the Four Seasons family in Istanbul, working at two properties and being part of the opening team for the Four Seasons Istanbul Bosphorus. Over the course of six years, she ascended the ranks from Bar Supervisor to Bar Manager, Restaurant General Manager, and ultimately Restaurant & Bar General Manager. Relocating to Miami, Cansu served as F&B Manager at Delano South Beach before joining PDS, where she played a pivotal role in opening Leynia Restaurant. Joining PDS in June 2017 as the General Manager for the pre-opening of Azabu Miami Beach, she now serves as the Director of Food and Beverage for Miami since February 2021, and led the team at The Den to achieve a Michelin star since 2022.
Outside of her professional endeavors, Cansu hails from Istanbul, Turkey, and carries a deep passion for food. She enjoys cooking and exploring different flavors. Additionally, she finds solace in swimming and practicing yoga, embracing a holistic approach to life.

**SHOTARO TAKAHASHI**
Azabu New York and The Den
General Manager

A seasoned professional at Plan Do See, who embarked on his journey right after completing his economics degree in Tokyo.

Drawn to Plan Do See's mission of spreading Omotenashi, the spirit of Japanese hospitality, Sho eagerly immersed himself in the rich cultural tapestry. He was selected for the Manager Training Program, delving deep into the intricacies of restaurant operations. As Assistant Food & Beverage Manager at Paley in West Hollywood, Sho honed his managerial acumen, catering to discerning clientele from the entertainment industry. In 2018, he played a pivotal role as an opening manager at Deck and later earned a promotion to Food & Beverage Manager. Joining the Events team in 2020 as the Events Operations Manager, Sho flawlessly orchestrates a diverse range of occasions. Now, as the General Manager of Sushi Azabu since August 2021, Sho eagerly embraces the opportunity to broaden his expertise in this exciting new chapter in New York.
Outside the realm of hospitality, Sho enjoys breakdancing, playing the piano, and showcasing his culinary prowess by cooking delectable pasta dishes.

**KYLIE HARADA**
Deck. and Knots Coffee Roasters
General Manager

A native of Kaneohe, Hawaii, Kylie was shaped by the vibrant culture of the islands, instilling in her a deep commitment to community engagement and volunteer work.

This passion for making a positive impact led her to embark on a fulfilling journey in the Hospitality Industry. In 2016, while in her senior year of college, Kylie began her professional growth as a hostess, where she discovered the foundational principles of front-of-house operations.
In 2019, Kylie joined PDS Hospitality as a server for Deck, where she honed her skills and demonstrated her dedication to excellence. Through her unwavering commitment and relentless pursuit of growth, she steadily progressed within the organization. From Supervisor to F&B Manager, Assistant General Manager, and presently serving as the General Manager, Kylie has shown remarkable leadership and a deep understanding of the industry.
Beyond her professional endeavors, Kylie finds solace in the pages of books and embarks on enriching journeys around the globe, exploring diverse cultures, tantalizing cuisines, and discovering new beverages that broaden her horizons. Her thirst for knowledge and passion for exploration fuel her desire to constantly evolve and bring fresh perspectives to her role in the hospitality realm.

**JOSHUA WATKINS**
Kawabun New York
General Manager

Joshua's hospitality career began in 2006 during his senior year of high school. Raised on a farm, he developed a deep appreciation for outdoor activities and exploring new places.

Joshua's fascination with Japanese language studies started in high school and led him to pursue an Associates degree in the subject. In 2011, he had the incredible opportunity to travel to Japan with his college to teach. While still in college, Joshua ventured into the world of sushi, starting his first job in the field. His success in the role propelled him to become a senior chef at Tulsa's oldest Sushi Bar, following the completion of his Bachelor's degree in a different field. As his journey continued, he transitioned into various positions in fine dining, including Beverage Director, Catering Manager, and eventually General Manager. In April 2022, captivated by his love for the city, Joshua relocated from Oklahoma to New York City.
Beyond his professional pursuits, Joshua takes immense pleasure in hosting dinner guests and showcasing his culinary skills. During his leisure time, he enjoys gaming, indulging in captivating reads, and exploring the vibrant streets of New York City.

**JENNIFER “JJO“ JONES-O’NEIL**
Azabu Miami Beach
General Manager

Meet Jennifer, an industry veteran with over 20+ years of experience, born in the Philippines and raised in Cleveland.

Her passion for the culinary world began with the FOH team at chef-driven restaurants in her hometown. However, it was her move to Philadelphia that truly shaped her career.
Joining Starr Restaurants at Morimoto, Jennifer's journey with the group became a testament to her dedication and expertise. She played a pivotal role as part of the task force opening team at Makoto in Bal Harbour, contributing to staff training and ultimately assuming the role of manager. Her journey didn't stop there; Jennifer's talents saw her rise to become the esteemed beverage manager at Makoto, Le Zoo, and eventually the General Manager of Upland.
Throughout her career, Jennifer exhibited her commitment to excellence and artistic pursuits. Prior to her management roles, she accomplished her lifelong goal of completing an M.F.A. in visual arts and photography. Her creative flair extends beyond the restaurant world, with a passion for photography and mixed media, channeling her memories of food into captivating visual storytelling.
Beyond her professional accomplishments, Jennifer's personal life reflects a fulfilling 20-year marriage. She and her husband share interests in art, cycling, and cooking, which perfectly align with her creative expressions. Known affectionately as JJo (JayJo) in the industry, a name derived from her initials, Jennifer's dedication and talents have left a lasting impression for over 15 years.