MEET THE TEAM

Born and raised in Ho Chi Minh City, John Le came to the United States in 2005 to attend culinary school. He has worked in restaurants ever since, and first found himself behind a sushi bar over ten years ago.

John was one of the original sushi chefs at Shizen in San Francisco, where he discovered his passion for high-end vegan cuisine. in 2017, he and his family left the Bay Area for the promise and glamour of Las Vegas, intent on bringing plant-based Japanese cuisine with him. Chikyū is John's dream: an elegant, 100% vegan sushi bar that draws from Japanese techniques as well as his own Vietnamese roots.

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 Chikyū, Casson is an author, public speaker, and campaign strategist for conservation causes. He is convinced that plant-based cuisine is a key component of meaningful ocean protection strategy as well as of a sustainable and equitable global community, and is proud to support the development of high-end vegan cuisine across the country.