Sean Fang CEO/Co-Founder

Sean is a co-founder of Stoneage Omakase Catering, where he utilizes his experience in business management and marketing. He focuses on strategic initiatives and operational efficiency, leading his team to deliver excellent service. Sean's experience in developing an online presence and engaging with customers is central to his approach. Committed to continuing the Flintstone House legacy, he ensures the business maintains its core values while exploring new opportunities.

Tim Cheung CMO/Co-Founder

Tim is a co-founder of Stoneage Omakase Catering, specializing in marketing and branding for restaurants, as well as an influencer known as BayAreaFoodies. Tim has a passion for trying new foods and creating captivating social media content. His journey began with a love for food photography and the excitement of sharing culinary experiences. Starting as a food photographer on Instagram, he quickly adapted to the rise of video content on platforms like TikTok, creating engaging and humorous videos that garnered hundreds of millions of views. His approach to branding focuses on creating a memorable vibe, from distinctive logos to maximizing a business's strengths. Tim is committed to growing Stoneage Omakase Catering and educating audiences about the diverse ingredients used in omakase through social media. In his spare time, he enjoys coding, developing tools to support his business, and leveraging this skill to enhance his marketing efforts. Fluent in both the digital and culinary worlds, Tim continues to push the boundaries of restaurant marketing and social media influence.

Masa Sasaki Head Chef

Masaki Sasaki, a pioneer of omakase sushi in the Bay Area, specializes in traditional Edomae sushi with a modern twist. Beginning his career in Japan before moving to San Francisco, Masaki earned his first Michelin star at Maruya, where his dedication to perfection and innovative approach to sushi gained widespread acclaim. He has consulted for numerous omakase restaurants in San Francisco, sharing his expertise and elevating the sushi dining experience. Fluent in Japanese and English, Masaki is committed to pushing the boundaries of Japanese cuisine and delivering exceptional culinary experiences.

Atsushi Kuramoto Sous Chef

Atsushi Kuramoto brings over 20 years of culinary expertise, blending traditional Japanese techniques with modern innovation. His career began in Osaka, Japan, at the esteemed Hotel New Otani, where he mastered diverse cuisines and impeccable standards. After refining his skills in Australia and Japan, Atsushi joined Keiko à Nob Hill in San Francisco, a Michelin-starred restaurant, where he managed a team and crafted seasonal menus with a French-Japanese fusion. His tenure at El Paseo in Mill Valley further honed his abilities, earning Michelin recognition for his exceptional hot appetizers and main dishes. Atsushi's journey continued at Masa Sushi and Kaori Danville, where he led kitchens and created unique menus. Fluent in English and Japanese, with a foundation in Mandarin, Atsushi is dedicated to pushing culinary boundaries and delivering extraordinary dining experiences.