Wayne Taniguchi

Wayne’s culinary education was cultivated through the “old school” method. In other words, his knowledge and skills as a Sushi Chef were developed through traditional methods of learning as an apprentice. At the first Japanese restaurant he worked at he was only allowed to wash the rice, clean the fish and general janitorial duties for almost 2 years. “The Sushi Chefs I studied under were trained in the old school method so that meant they were not taught, rather they had to learn their techniques by watching their mentors, and I had to do the same.”

As a teenager, Wayne got his start in the food industry serving the U.S. Armed Forces Personnel at the Officers Club on Kadena Air Force Base in Japan. Since then he has apprenticed at many of the top Japanese restaurants in Honolulu and Seattle. Prior to coming to FLO, he apprenticed under Tatsu Nishino of NISHINO in Seattle, who in turn, apprenticed under Nobu Matsuhisa of world fame NOBU. “Among the may things that Tatsu-san taught me, he showed me that even though sushi is the epitome of traditional Japanese food, Sushi Chefs need to be open to new ideas and creativity, not in a extreme manner but rather a refined way.”

Joining fellow Hawaii residents Steve and Jia Mooko, Wayne left Nishino to open FLO Japanese Restaurant as the Executive Chef. “We want every single guest to have a pleasant dining experience by providing service with “aloha” and top quality products.”



Reis LLaneza

Born and raised in Hawaii, our Chef de Cuisine, Reis LLaneza, brings freshness, a fusion of flavors and artistry to his cooking. He works towards creating a unique and exceptionally dining experience for our guests by using seasonal, good quality local ingredients, a mix of different techniques, a balance of flavors and textures, visually stimulating presentations with a desire to ensure consistency.

After receiving his culinary degree at one of Hawaii’s top culinary school, Reis has been working in the industry for the past 10 years cultivating his knowledge and skills through working for some of the top restaurants in Hawaii such as Chef Mavro, Sansei Restaurant and Sushi Bar, Mauna Lani Resort and Coast Grille at Hapuna Prince Hotel. After moving to Seattle, has been the Sous Chef under Chef Vicky MaCaffree at Yarrow Bay Grill in Kirkland.