Chef Robin Anthony, a semifinalist for Best Chef: Southeast in the James Beard Awards, is awaiting to see if he’ll move forward Tuesday to become a finalist, capping off a period of intense attention.
The executive chef and owner of Prime Fish, Prime Fish Cellar and Omakase Experience by Prime Fish recently gained national recognition from the Michelin Guide, making two of those concepts the only sushi restaurants with the distinction in the Carolinas.
Anthony and Kendra Kong, general manager for the Prime Fish group, spoke with CharlotteFive for an exclusive interview, detailing Anthony’s beginnings as a young sushi chef and the development of multiple Prime Fish operations that have helped shape the local sushi and omakase scene…