The Fashionable Chef

For me, the experience begins before the first bite. The cutlery. The table. The glassware. The way the sushi is placed on the plate. Every detail should feel intentional, beautiful, and just a little unexpected.

But Hous Martell didn't begin at an elegant table. It started at home. In Detroit.

I began cooking from my own kitchen and taking my food directly to the people. I found some of my earliest customers in Metro Detroit's beauty industry — beauty shops, boutiques, and local businesses. I wasn't waiting for a restaurant to give me a kitchen. I created my own.

Eventually, that path led me into restaurants. I worked the line. I managed. I learned the discipline of a professional kitchen. And when I stepped into the world of sushi, I became obsessed with the craft. Within a year, I had developed the skills to begin taking sushi beyond the restaurant — selling it throughout Detroit and introducing people to my version of what sushi could be.

And the journey wasn't polished. I got hired. I got fired. I learned. I kept going. Every kitchen gave me something — technique, discipline, confidence, and sometimes a lesson in exactly what I didn't want to become.

Eventually, I stopped trying to fit my creativity into someone else's restaurant. I created my own style. Sushi with personality. Beautiful tables. Unexpected flavors. Fashion, hospitality, and food living in the same room.

That's Hous Martell. Not simply catering. Not simply sushi.