Meet Our Chefs
One of OMO’s star chefs, Filipino-born Remz is not only a teppanyaki expert, but a fast and furious master of entertainment, juggling forks, spatulas and fire batons to the delight and wonder of his dining crowd. Having learned and honed his craft throughout the world in places as far flung and exotic as Lebanon and Nigeria, he dominates the teppanyaki grill, and is well-versed in the Japanese arts of deep-frying dishes, agemono and karaage. Believe us when we say he can prepare fish, seafood and vegetable tempuras like no one else. When not in the kitchen, you can find Remz shooting hoops on the basketball court or cooking up Filipino comfort food, one of his passions.
Trained in Thai, Japanese, Southeast Asian and French cuisine, Chef Therdpong has worked in places as diverse as his native Thailand, and Liverpool, England. A sushi, maki and teppanyaki maestro, “Oammie”, as he is affectionately known, loves entertaining Alberta foodies, and whips up a mean wagyu, his favorite dish. “I love teppanyaki, because I can talk with customers and cook in front of them at the same time.”, he says, and making sure the customers are happy is his only mantra. When he’s not rocking the teppanyaki grill, Therdpong spends his time shredding mountains on his snowboard, tinkering with flying drones, and playing guitar.
Born and raised in Taipei, Taiwan, Tom grew up eating a great variety of cuisines thanks to his father, an eating enthusiast who travelled often in Japan and who shared his passion with his son. When he was 18, Tom set off around the world learning to “cook from the heart”, and worked in kitchens in countries as varied as Australia and the United States as a sushi and teppanyaki chef. When he met his Canadian wife, he moved to Canada and became a part of the OMO Teppanyaki family. “Cooking is like drinking water”, he says, “it is necessary every day”. His favorite dish is wagyu, the legendary Japanese meat that most consider is the finest in the world: “I love the sound of it when that steak hits the grill at 450° Fahrenheit”, he says, “that crackling sound is very exciting”. When he is not entertaining guests with his cooking skills, you’ll find him camping, hiking, and shredding the slopes on his snowboard.
Born in Jilin China, Vincent, who came to Canada to study in culinary school, has honed his impressive skills in a number of fine Japanese establishments. This culinary boss loves to man the teppanyaki grill and his superpower is knowing exactly what the guest wants and making them very happy. If you don’t see him out front however, he’s definitely behind the scenes creating the sauces that everyone is addicted to, like our homemade secret Yum Yum sauce which our customers rave about and which keeps them coming back for more. Yum Yum sauce, which is the perfect mix of creamy, sweet and tangy is what gives our steak that extra special something, and that has our guests begging for the recipe! When he’s not concocting magical sauces, Vincent can be found at home, cooking up steak or pasta, swimming or practicing yoga.