Kin Lui
Born in Hong Kong and raised in Honolulu, Kin Lui's first love has always been the ocean. Captivated with the plight of the bluefin tuna and other key oceanic species, Kin is passionate about finding ways to preserve and evolve the art of sushi while at the same time safeguarding the ocean and the many creatures that call it home. He is fascinated by vegan cuisine and is committed to bringing plant-based sushi to as many communities as possible.
Ray Wang
Ray is a San Francisco Bay resident and the captain of the Mission District's Shizen restaurant. He brings a lifetime of restaurant expertise (Ray has worked in every position restaurants have to offer, from head chef to floor manager to bartender) to the Shizen team as well as a personal commitment to light-footprint dining. He and his wife have recently welcomed a beautiful new daughter to their growing family.
Casson Trenor
For the past 15 years, Casson Trenor has worked to support ocean conservation efforts across the globe. In addition to being one of the founders of Shizen, Casson is a professional environmental activist and campaign strategist for conservation causes. Casson is convinced that plant-based cuisine is a key component of a sustainable and equitable global community, and is proud to champion the mission and goals of Shizen.