Trevor Corson is one of the leading authorities on sushi outside Japan. A frequent guest on NPR and television shows such as Iron Chef America, where he has appeared as a judge, Trevor and his work have been featured on ABC News with Charles Gibson and CBS Sunday Morning. In addition to hosting dinner events as America’s only Sushi Concierge, he speaks frequently at some of America’s premier lecture venues, including the National Press Club, the National Geographic Society, the American Museum of Natural History, and numerous private associations and clubs.
Trevor is the author of the bestselling book The Story of Sushi: An Unlikely Saga of Raw Fish and Rice, which tells the unknown tale of Japan’s most mysterious meal through the true story of a group of apprentice sushi chefs in Los Angeles; it was named a Best Food Book of the Year by Zagat and selected as an Editor’s Choice by the New York Times Book Review.
Trevor has written about sushi for The New York Times, Gourmet, The Atlantic, Dining Out, Gastronomica, Conservation, and other publications, and works as a consultant to sushi restaurants to help them bring a more authentic Japanese eating experience to Western diners.
A fluent speaker of Japanese, Trevor spent five years in China and Japan studying philosophy and Buddhism, has worked as a full-time commercial fisherman, and is also the author of the worldwide pop-science bestseller, The Secret Life of Lobsters.
To learn more about Trevor and his work, please visit his website at TrevorCorson.com.
Copyright © 2008–2010 by Trevor Corson. All rights reserved. “Sushi Concierge” is a TradeMark of Trevor Corson. Photo by Matt Carr.
An Unlikely Saga of Raw Fish and Rice
by Trevor Corson
Photo by Matt Carr
