We were lucky to catch up with Bigler Cruz recently and have shared our conversation below.
Hi Bigler, appreciate you sitting with us today to share your wisdom with our readers. So, let’s start with resilience – where do you get your resilience from?
My resilience comes from my roots. Growing up on a farm, I learned early the value of hard work, patience, and perseverance. My grandfather, who was not only a farmer but also a man of strong faith, taught me to face challenges with humility, gratitude, and determination.
Appreciate the insights and wisdom. Before we dig deeper and ask you about the skills that matter and more, maybe you can tell our readers about yourself?
Hi, I’m Bigler Cruz, and I’ve been a sushi chef for almost 20 years. My style blends traditional Japanese techniques with the bold, vibrant flavors of my Latin and Spanish roots. I created Destino Omakase to bring that experience directly to people—offering private omakase dinners in the comfort of their homes.
Each menu I create is seasonal and personal, using the best seafood from around the world and fresh local ingredients to support nearby farmers. For me, it’s not just about great food—it’s about telling stories, connecting people, and celebrating culture through every dish.
Destino means “destiny” in Spanish, and it reflects where I’ve been and where I’m going. Right now, I’m focused on growing my private dining business, but I’m also working toward opening my own brick-and-mortar restaurant—a place where fire, fish, and storytelling come together under one roof.
Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?
*Respect for Tradition & discipline. Learning the foundations of sushi and Japanese cuisine taught me the value of precision, patience, and humility.
Advice: Master de basics first. Don’t rush the process.
*Commitment to Genuine Hospitality. At the end of the day, food is about people. Creating moments, sharing stories- that’s what makes it meaningful.
Advice: Focus on people as much as you focus on food. Listen. Be present. understand that hospitality is an energy you bring into the room.
*Humility in Learning. When I first stepped into a sushi kitchen, I realized very quickly, you are never done learning. Even after 19 years, I still approach each day like a student. The knife skills, the fish handling, the rice, everything demands respect, you cant rush mastery, and if you think you have arrived, you have already stopped growing.
Advice: Stay teachable, watch everything, take pride in repetition and consistency.
How can folks who want to work with you connect?
*Local Farmers, who are excited to work directly with chefs and can provide custom or rare items.
*Sommeliers or Sake Specialist, someone passionate about fermentation, pairing theory, and story telling.
*Chefs, who are collaborative, humble, and excited about cross-cultural creativity.
*Restaurants, open to creative formats, and interested in cultural fusion or omakase style dinning.
My website. www.destinoculinary.com
Phone Number 5405608700
IG. @destinoomakase
Contact Info:
- Website: https://www.destinoomakase.com
- Instagram: @destinoomakase
- Facebook: destino omakase
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