Chef Eliott Harris
Chef Harris is a St. Louis native and experienced sushi chef who has worked in kitchens from San Francisco to the Dominican Republic. He deems himself a purist, focusing primarily on the “straightforward, simple flavors of quality fresh fish.” In his 20 years of sushi bar experience, Harris launched Chop Shop STL, a popular sushi food truck where he was able to hone his craft on the streets of St. Louis. He also served as a sushi consultant for Central Table Food Hall.
This is not his first rodeo in one of Brad Beracha’s kitchens, as he previously served as Executive Chef in now-closed Miso on Meramec. He was especially excited to join BaiKu’s team known for their passion and expert technique, and has brought a new level of flavor and freshness to the menu. One of Eliott’s new creations is his chilled poke bowl made up of ahi tuna dressed in a spicy miso sauce with cucumber, Maui onion, wakame, shrimp chips and kimichi furikake. He will also feature daily fresh fish presented in nigiri or sashimi styles along with rotating specials.
Brad Beracha is an accomplished restaurant business executive with over sixteen years of experience in the industry. BaiKu Sushi Lounge is his second foray into the world of sushi, following nearly twelve years at the Clayton restaurant and nightlife staple, Miso on Meramac. He was also the creator, owner, and operator of ARAKA, an upscale restaurant in Clayton, before focusing his attention on restaurant consulting.
Known for bringing fresh and exciting ideas to the table rather than following the status quo of the restaurant industry, Beracha is a creative restaurateur with a knack for seeing potential and discovering opportunities. BaiKu is his response to a noticeable gap in the Midtown restaurant market: sushi near Grand Boulevard. While conceptualizing BaiKu, Beracha envisioned a sleek and comfortable restaurant that served only the finest sushi. To create the desired atmosphere, he meshed BaiKu’s culture with that of its sister restaurant, the motorcycle-themed Triumph Grill, both connected to Hotel Ignacio. As for sushi, Beracha turned to a chef he knew and trusted – local favorite sushi chef, Eliott Harris.