Bowie Fu — Director of Operations, Blue Ribbon Sushi
Role: Director of Operations, Blue Ribbon Sushi (all locations) Joined: 1995 (as waiter) Tenure: 30 years in the Blue Ribbon sushi division
Career Before Blue Ribbon
- Grew up in Hong Kong
- Trilingual: Chinese, Japanese, English
Career at Blue Ribbon
- 1995: Joined nyc-soho-sushi as a waiter at opening
- Promoted to General Manager of the Sullivan Street location
- Promoted to Director of Operations across all Blue Ribbon Sushi locations
Independent Venture (2000–2005)
- Owned and operated Forbidden City restaurant (2000–2005)
- Opened En Japanese Restaurant
Both ventures reflect deep knowledge of Japanese dining in New York — he returned to Blue Ribbon after the independent period.
Role at Blue Ribbon
Bowie built and runs the entire sushi division. He started as a waiter at the original sushi location alongside founding partner toshi-ueki and grew into the person most responsible for the sushi brand’s operational consistency across all markets.
Significance
Bowie’s 30-year arc — waiter to director — is one of the most striking career stories in the company. His trilingual background (Chinese, Japanese, English) is operationally important for a sushi division that works closely with Japanese culinary traditions and staff.
His independent restaurant experience (Forbidden City, En Japanese) gives him a founder’s perspective within a director role — rare and valuable.
See toshi-ueki for the legacy of the sushi division’s founding partner.