About Executive Chef Armando Justo

Hailing from Madrid, Spain, executive chef Armando Justo brings a diverse culinary background to Chotto. He began his culinary career at the age of 18, traveling throughout the Spanish countryside and Southern France learning different cooking techniques and cuisine styles in small kitchens. Along the way, he cooked Spanish, Italian, American, Basque, French, Mediterranean, and Middle Eastern cuisine, but once he experienced Japanese food, his culinary path was set.

Justo made the move to the United States to follow his heart, and landed a position as the sous chef under Shotaro Kamio at Ozumo, and then later at Yoshi’s San Francisco. Kamio became his mentor, and he credits him for his continued passion for Japanese cuisine. Justo’s cooking style is simple and refined and he takes pride in crafting each dish as if it was piece of art, taking all senses into consideration. At Chotto, Justo focuses on the basic flavors of Japanese cuisine, creating seasonal and delicious dishes.