OUR TEAM
Barnaby Malong
General Manager
Barnaby began his Aburi journey in 2013 at Gyoza Bar before joining Minami in 2014. His passion for hospitality and wine led him to become Bar Manager in 2018 and General Manager in 2024. He loves mentoring his team and fostering a culture of learning.
Manager
Mikee began her hospitality journey at Minami in 2012, starting in Guest Services and learning every station along the way. Her favourite part of the job is creating unforgettable experiences, like welcoming a family celebrating their baby’s first meal together at Minami.
Mikee Antonio
Bar Manager
Originally from France, Morgane began her bartending career in Europe before moving to Vancouver. As Bar Manager, her goal is to foster a creative and supportive environment where her team can grow together. She believes that when the team thrives, guests can truly feel the warmth and energy of the space.
Morgane Lefort
Head Kitchen Chef
Lupe has been a part of Vancouver’s culinary scene for 13 years. His passion for food began at a young age, influenced by Indigenous and Japanese traditions that share a deep respect for land and sea. At Minami, he loves creating dishes that reflect the diverse stories of his team. Beyond the kitchen, he’s a collector at heart, often hunting for unique finds with his dad. His go-to order? Carpaccio, nigiri, and a cold Asahi.
Lupe Villanueva
Sous Chef
Born in Korea, Sujung has been in the culinary industry for 18 years. Since moving to Vancouver in 2017, Minami has been her home, where she continues to grow and challenge herself. She takes pride in perfecting Minami’s classic
Soba Peperoncino. Outside the kitchen, she’s known for her sharp skills, warm team spirit, and a fun fact—her hands are surprisingly small for her height! Her go-to Minami picks? Kenta’s nigiri and a matcha latte!
Sujung Lee
Sushi Chef
With over a decade of experience in Japanese cuisine, Kenta brings precision and creativity to every dish. His passion lies in crafting nigiri, carefully balancing temperature, texture, and presentation to create the perfect bite. At Minami, he thrives on continuous learning, drawing inspiration from chefs across all departments. When he's not behind the sushi bar, you might find him enjoying the Confit Duck Breast—or catching a nap anywhere!
Kenta Shoji
Head Pastry Chef
Originally from Hong Kong, Nikki’s journey began in art and interior design before she found her true calling in pastry. Combining her love for design and food, she sees each plate as a blank canvas for creativity. Since joining Aburi nearly a decade ago, she has perfected desserts like the Green Tea Opera. She takes pride in leading a team that embodies Ningenmi—a philosophy of sincerity, thoughtfulness, and passion. Her Minami go-to? The Champagne Roll and a Himawari cocktail.