Alfredo’s passion for culinary artistry was evident from an early age. Raised in Mexico City and inspired by his parents, he began his journey at 15, diving into pastry and baking before embracing the rich complexity of Mexican gastronomy. After graduating from culinary school in 2015, he honed his skills at Du Mexique in Cancún, rising quickly from Cook I to Senior Sous Chef, and later expanded his culinary vocabulary in Austin and Marseille, mastering global techniques while deepening his appreciation for seasonal, thoughtful ingredients.

Today, as Executive Chef at 888, Alfredo brings years of international experience to every dish, balancing bold, refined flavors with technical precision. His cuisine reflects both his extensive training and personal curiosity, creating an immersive dining experience where each plate tells a story—his story—crafted with intention, warmth, and artistry.

With over two decades devoted to Japanese cuisine, Chef Kiichi Okabe blends meticulous technique with deep respect for ingredients. His career spans Michelin-starred kitchens, award-winning restaurant openings, and global fine dining leadership, earning acclaim for both traditional mastery and innovative interpretations. He has led acclaimed sushi programs at Kuro, OKKU, Sushi Roku, and Katana, achieving consecutive “Best Japanese Restaurant” awards and cementing his reputation for excellence.

Now, as Master Sushi Chef at 888, Chef Okabe brings his global experience to Nashville’s dining scene. From carefully crafted nigiri to inventive specialty rolls and seasonal pairings, his dishes showcase precision, elevated presentation, and the Japanese spirit of omotenashi, continuing 888’s evolution as one of the city’s most exciting culinary destinations.