<text class="_textbox_1ythq_15" direction="ltr" height="7.54998779296875" lengthadjust="spacingAndGlyphs" textlength="133.552001953125" x="888.101867675781" y="-767.119750976562" data-test="textbox">CHEF PATRON, OMAKASE BY WALT</text>

&lsquo;We are all on an ever-evolving journey of discovery and creation. I learned to find beauty and joy in simplicity. With my dishes I aim to craft experiences. The concept of omakase, where diners trust the chef to create a culinary adventure, represents that philosophy. I grew up in Puerto de la Cruz, Venezuela but my interest in the culinary arts began in my grandmother&rsquo;s patisserie in Caracas. Her Lithuanian roots and profound passion for cooking left an indelible mark on me and on my father, a gourmet enthusiast who constantly sought out rare and exotic ingredients. This early exposure to diverse flavours and techniques kindled a love for cooking that has driven me ever since. While studying industrial engineering, I couldn't ignore the call of the kitchen. I managed to follow my academic schedule as well as an intensive weekend cooking course, which quickly became the highlight of my week. It was during this time that I first dabbled in Japanese cuisine. This followed an interest that had previously been fuelled by my practice of karate, connecting me deeply to Japanese culture. It spoke to my soul. My move to Madrid marked a significant turning point. There, I refined my skills working in Japanese restaurants, but my heart longed for the sea. A friend's invitation led me to Ibiza, a place that instantly felt like home. The island&rsquo;s natural beauty and relaxed vibe perfectly complemented my vision for a new culinary venture. Before opening <a href="https://sushibywalt.com/" target="_blank" rel="noopener">Sushi by Walt</a>, there were years of exploration. <a href="https://www.lofficielibiza.com/ibiza/ibiza-photograpghy-oriol-maspons-archive-new-book-launch" target="_blank" rel="noopener">Summers in Ibiza</a> were spent refining techniques while winters were dedicated to travel across continents to learn more. From London to Australia, I was always under the guidance of Japanese chefs. Each winter was a step into the culture, discipline and philosophy of Japanese cooking until I realised I needed to immerse myself fully in Japanese culture to deepen my understanding. In 2013, I travelled to Japan,&nbsp;where I took part in the WWOOF programme, working on farms and learning about Japanese culture after my shifts. I spent a month and half between Okinawa and the outskirts of Tokyo, where I lived with a Shinto monk learning about Japanese gardens, language and traditional instruments. Although cultural and language barriers initially thwarted my attempts to find work in traditional sushi restaurants, my persistence led me to <a href="https://www.lofficielibiza.com/portraits/nobu-matsuhisa-chateau-messardiere-airelles" target="_blank" rel="noopener">Nobu Tokyo</a>. I became the first Western foreigner to work there. Tokyo, though modern, strictly adheres to traditions such as following protocols like not having visible tattoos as they are associated with the[organised crime syndicate] Yakuza. Returning to <a href="https://www.lofficielibiza.com/ibiza/iconic-ibiza-hotel-montesol-toni-riera" target="_blank" rel="noopener">Ibiza</a> after studying at the Basque Culinary Centre in San Sebasti&aacute;n, my dream of creating an authentic omakase experience began to take shape. Sushi by Walt was born out of a desire to bring traditional Japanese sushi techniques to Ibiza, using the freshest local ingredients. The restaurant&rsquo;s speakeasy vibe, with its discreet entrance, invites a sense of discovery and intrigue, in line with the omakase philosophy. Among my favourite nights have been those filled with unexpected connections, such as when four celebrity couples, initially unaware of each other's presence, ended up dining together. They are now planning a trip back to Ibiza to dine at the restaurant together once again &mdash;it&rsquo;s wonderful how this shared experience has united them. I visit the <a href="https://www.lofficielibiza.com/ibiza/five-of-the-best-ibiza-farm-shops" target="_blank" rel="noopener">local market</a> daily; it really fascinates me. I&rsquo;m inspired by the market&rsquo;s fresh produce and it gives me a chance to reflect on the seasons. It encourages me to improvise and follow my instincts. The satisfaction of creating a dish that delights our guests and keeps them coming back is incredibly rewarding. It&rsquo;s this connection with our customers and the ever-changing bounty of local ingredients that keeps me passionate about what I do.&rsquo;

&laquo;I&rsquo;M INSPIRED BY THE MARKET&rsquo;S fresh PRODUCE - IT GIVES ME A chance TO REFLECT ON THE SEASONS AND encourages ME TO IMPROVISE AND FOLLOW MY INSTINCTS.&raquo;

People of Ibiza: Walt Sidoravicius

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