108 Millennium - A Marquis Who’s Who Magazine HOSPITALITY AND LEISURE SEAN KINOSHITA CHEF, FOUNDER Blue Menpachi LLC Henderson, NV As a teenager, Sean Kinoshita faced that ever-pressing question: “What will you do with your life?” To find an answer, he reflected on his passion for food, vividly remembering, for example, his first taste of light, fresh and flavorful Asian spring rolls. This passion sparked an interest in culinary television shows such as “Great Chefs of America,” which further motivated him to pursue a career as a chef. With nearly four decades of industry experience, Mr. Kinoshita recently established Blue Menpachi LLC, a consulting firm focused on creating innovative, next-generation food programs for restaurants, casinos, stadiums and retail brands. In this role, his focus is on turning ideas into scalable, profitable experiences. Bridging the gap between creative culinary vision and operational execution, he leads teams in developing concepts, engineering menus, sourcing ingredients and vendors, and optimizing finances to build programs that center on guests and perform at scale. Mr. Kinoshita has extensive experience serving larger-than-life crowds. As vice president of culinary for Allegiant Stadium (under Oak View Group), home to the NFL’s Las Vegas Raiders, he directed teams serving 150 premium suites, created five rotating menus, and set new service standards in high-volume, high-profile settings. During his four years at Allegiant Stadium, Mr. Kinoshita oversaw a $75 million culinary operation. This included pioneering a sushi program sourcing whole tuna directly from Japan and Hawaii – an NFL first and something that was previously considered impractical at stadium scale. Additionally, Mr. Kinoshita worked closely with key partners, including Santa Monica Seafood, to curate a seafood sourcing program aligned with the Monterey Bay Aquarium’s Seafood Watch standards. Through the program, the stadium has access to high-quality seafood without compromising sustainability, affordability and long-term vendor relationships. Mr. Kinoshita also collaborated with wellknown chefs such as Michael Mina, the Voltaggio Brothers, Angelo Sosa, Tom Colicchio and Scott Conant to elevate the food offered in premium suites. Most importantly, he achieved all of this while reducing food costs by more
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