Ming Cao

President of Culinary

For nearly twenty-five years Ming Cao has been a vanguard not just for Japanese cuisine, but for the culinary arts as a whole in Massachusetts and beyond. His career began as a Sushi Chef at Fuji Restaurant in Quincy, MA in 2000. By 2010, Chef Ming had become Executive Head Chef of Sushi for the JP Fuji Group, which operates more than a dozen Japanese restaurants in eastern Massachusetts. 

Chef Ming’s skill and ingenuity in the kitchen have been recognized on the local and national stages. In 2015, he won First Place at Assembly Row’s “Chowdah Pot” and Kendall Square Association’s “BYTEs.” Between 2014 and 2016, Chef Ming received the Bronze award in two American Culinary Federation-endorsed competitions in North Carolina. Today, Chef Ming continues his groundbreaking culinary work in sushi, creating new menu items such as Ming’s Mango Maki.

He is President of Culinary at Masons Steakhouse in Quincy, MA.