Executive chef

CHRIS MASSAD

Chef Chris Massad spent most of middle and high school in Tokyo, Japan. Later, when Chef discovered his passion for fresh fish, he returned to Japan and attended Washoku Cooking at Kyoto’s Taiwa Gakuen in 2017. In 2018, he took second place in the Washoku World Challenge, a cooking contest organized by Japan’s Ministry of Agriculture, Forestry and Fisheries for non-Japanese chefs. While in Japan, Chef had the opportunity to work at Ginza’s Sushu Tokami under Chef Shota Oda, one of the best sushi chefs in the world. From there, he returned to the US to work at Akiko’s in San Francisco. Chef Massad brings extensive knowledge, passion, and connections to the Japanese fresh fish market to Kampai.

GENERAL MANAGER

DAN JANJIGIAN

Dan “Jiggy” Janjigian’s career spans all aspects of the food and beverage industry, beginning his career as a bartender at Teton Village’s Mangy Moose Saloon, to a decade of creating and producing food for weddings, large-scale and intimate events in Jackson. His career-long dedication to hospitality in many forms and his love of Japanese cuisine prepared him for opening Kampai with Chef Chris. Jiggy can be found overseeing all aspects of Kampai, from greeting guests nightly to curating the restaurant’s unique wine and sake offerings.