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Chef Roy Villacrusis is an artist at heart. Although he worked at restaurants as a young boy, Chef Roy didn't decide to make a career out of it until later on. He was working a second job at a friend's restaurant, saving up to finish his chosen field, in advertising and marketing when he fell in love with cooking. The vibrant colors of fresh cut fish and beautiful plates first attracted him, but the freedom to be able to express his self artistically through the dishes kept him wanting more.Taking a different route, Chef Roy avoided working under big name chefs and opted to study culinary arts on his own through an extensive book collection and travelling to immense food destinations. He managed to keep his food style pure and personal while taking inspirations from everything around him. He strategically worked in varied restaurants, from mom and pop spots all the way to big budgeted corporate places while planning a restaurant of his own.He became an integral part to the success of James Beard award winning chef, Mark Militello's restaurant empire in Florida as the Corporate Sushi chef where he won numerous awards and accolades before moving to Las Vegas for MGM Grand to be the Master Sushi chef for the in-house Japanese Restaurant, Shibuya where he garnered praises for his unique approach to Japanese ingredients.After developing his own personal style he now calls Asiatic Cuisine, Chef Roy moved back to Florida to accomplish his goal of opening his own restaurant, Kubo Asiatic Cuisine where he won Best Chef and Best Restaurant when it opened. He continued to make a name for himself in the South Florida market while consulting at the hottest places in the area and doing Pop-up dinners. He also participated in a lot of charity events like the Palm Beach Food and Wine Fest where he won the annual Throwdown back to back. In addition to all this, Chef Roy also moonlighted as a contributor for the food sections of periodicals like the Florida weekly and Palm Beach Post. He also writes a recipe column, Asiatic Cuisine by Chef Roy for Pattaya Today, one of Thailand's leading English magazine format, newspaper. Food and wine in all its guises has been a great medium for Chef Roy to express his artistic side.Chef Roy recently moved back to Las Vegas and is working on opening a new project, Gaijin Asiatic Cuisine, a studio like space where he will be serving an Omakase style tasting menu with new approach on sushi and other Asian ingredients. In the meantime, the young chef stays busy with consulting work, like the new sushi menu at Elizabeth Blau's Andiron Steak & Sea, Pop Up Dinners in town and other cities, plus demos and cooking events as a Product ambassador.