Sushi chef at On a Roll, 63 E. Congress St.
Age: 30.
Occupation: Sushi chef at On a Roll, 63 E. Congress St.
ā¢ Background: Born and raised in Tucson, Toscano graduated from Amphitheater High School and earned a bachelor's in hotel and restaurant management from Northern Arizona University.
Toscano worked as a customer-service manager for the state Department of Transportation for a couple of years. Before that he was a general manager at a couple of local hotels, most recently the downtown Santa Rita, which was torn down last year to make way for the new Tucson Electric Power headquarters.
He's single and shares a Midtown home with his younger brother, Tony Toscano, and a Chihuahua named Taco. He and his brother also play rock 'n' roll together in their band, Miss Lead.
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He'd never worked at a restaurant before landing at On a Roll.
How did you learn to make sushi?
"I shadowed the head sushi chef here at On A Roll every day when we first opened. I didn't learn how to debone a fish until later, but at first I would stand behind him and watch how he handled and cut certain types of fish. Instead of taking notes, I pulled out my phone and took video of him cutting and slicing fish. I would go home and watch the videos I recorded, and then we would reverse roles in the kitchen the next day. He would shadow me in the kitchen and watch if I was cutting and slicing the fish the right way."
Why did you become a sushi chef?
"When the owner of On a Roll asked me if I was interested in becoming a sushi apprentice, I was eager to learn the skills. I have always liked working around people, so I was ready to learn and try something new."
What is special about sushi?
"To me, the craft behind sushi lies within the perfect balance of art and practicality. Constructing rolls has a lot to do with symmetry and consistency. With enough practice, you really learn how to work with the product, and anyone can master the culinary skills behind sushi making. I built a respect for the art behind sushi and take pride in it."
What do you think about Tucson's sushi scene?
"You can find rolls that combine the traditional style of sushi with a Southwest flavor and zest. Here at On a Roll we add special sauces and toppings that add a flavor that hits home with the native tongue."
Have you invented anything?
"I actually have invented a few rolls; they aren't on the menu, but I have regular customers that come in for special rolls I make for them. They will come in, and we'll do a secret handshake, or they will give me a nod, and I know they want me to make them their special roll."
