Maung Nanda

Est. 2025

Maung Nanda started his journey with Hissho in 2011 as a corporate chef, where he developed a deep appreciation for the craft and precision of sushi. Recently, he made the leap to become a franchisee combining his love for food with the drive to build something of his own. Stepping into business ownership has given him more confidence, a stronger sense of purpose, and a chance to grow as both a chef and leader.

Nanda’s cultural background plays a big role in how he connects with customers and his team, creating a space rooted in respect, community, and inclusivity. Outside of work, you’ll find him spending time with family, exploring new places, and of course enjoying good food. His go-to roll? The Sichuan Chili Crisp California Roll.

Can you share your background prior to coming to Hissho?

I’ve always been passionate about fresh, high-quality food and when the opportunity at Hissho Sushi came up, I saw it as a great fit to continue growing in the culinary world.

Can you share any experiences where your cultural perspective positively impacted your interactions with customers or employees?

My cultural perspective has helped me connect with customers and employees by respect, understanding and inclusivity, creating a positive and welcoming environment for everyone.

What motivated you to become a Hissho Sushi franchisee and a sushi chef?

I’ve always had a passion for food especially sushi because of the skill, precision and artistry it involves. Becoming a Hissho Sushi franchisee felt like the perfect opportunity to combine culinary arts with entrepreneurial drive.

In what ways has your heritage influenced your role as a business owner? Are there ways you celebrate your culture within your franchise location?

Community and respect for diversity, all of which influence how I build relationships with customers and employees while running my business.

How has being a business owner impacted your life?

Confidence taught me resilience and provided a sense of purpose in everything I do.

What are some of your passions outside of your Hissho business? How has your role as a Hissho Sushi chef enabled you to pursue and advance your passions?

Supporting family, culture, travel and food.

Maung Nanda

Est. 2025

Can you share your background prior to coming to Hissho?

Can you share any experiences where your cultural perspective positively impacted your interactions with customers or employees?

What motivated you to become a Hissho Sushi franchisee and a sushi chef?

In what ways has your heritage influenced your role as a business owner? Are there ways you celebrate your culture within your franchise location?

How has being a business owner impacted your life?

What are some of your passions outside of your Hissho business? How has your role as a Hissho Sushi chef enabled you to pursue and advance your passions?

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