For chef Art Insyxiengmay, food has never been about flash or fame; it’s about discipline, creativity, and connection. From quietly working behind the scenes to becoming a chef-owner shaping Nashville’s dining culture, his culinary journey has been one of great humility.
Art has worked nearly every role in a restaurant you can imagine: dishwasher, line cook, sous chef, kitchen manager, and assistant manager. By watching, listening, making mistakes, and showing up every day willing to improve, he learned the craft. He didn’t attend culinary school; his education came from the kitchens themselves and the people who ran them.
“I worked for all types of restaurants, and every restaurant taught me something different – technique, speed, respect for craft, and the importance of consistency,” Art explains.
In 2020, like many chefs, Art found himself without a kitchen when the restaurant where he worked closed during the pandemic. Meanwhile, people were gathering in smaller circles at home, craving experiences they could no longer access – especially sushi, a cuisine that demands precision, knowledge, and quality ingredients.
When a friend’s family member mentioned wanting sushi for a birthday party, something clicked. Art began inviting friends over and cooking for them, and his friends shared the experience online. Word spread quickly, and soon people were asking him to bring that same experience into their homes. That momentum became the foundation for Ricey & Co., Nashville’s premier sushi catering company.
As Nashville slowly reopened, Ricey & Co. grew through pop-ups and events wherever opportunities arose. A significant turning point came when Art was invited to do a weekly sushi pop-up at Love and Exile, which helped build consistency, community, and trust. That momentum eventually led to an introduction to the Sheraton Grand Nashville. After one visit to the Skye Lounge – which overlooked the city skyline – Art’s belief was confirmed: sushi and views belonged together.
Today, Ricey & Co. operates five nights a week at Skye Lounge and is approaching its third anniversary in the space. What began as a home-cooked idea during a moment of uncertainty has evolved into a respected culinary presence rooted in consistency and care.
At the heart of Art’s cooking is his experience as a first-generation Laotian American. Growing up between two cultures, he learned early how food could bridge worlds, witnessing hesitation transforming into curiosity, and curiosity into connection. To Art, food has always been love. That belief still guides him today, shaping how he cooks and how he shares food with others.
Now, Art is preparing to open his most ambitious project yet: Hattori Nori, Nashville’s first hand roll bar. This chef-driven experience is built around simplicity and freshness. Hand rolls are made one at a time, directly in front of guests, and meant to be eaten immediately. Crisp nori, warm rice, and pristine fish come together at the counter, where diners watch each roll crafted and enjoy it the moment it’s served, getting to witness the process and respect the craft.
The concept is informed by years of travel and research.
"I have visited over 30 hand roll bars around the world, from Los Angeles, Miami, Atlanta, and New York to Paris, London, and even Mexico City, alongside countless sushi counters across Tokyo and Southeast Asia,” Art explains. “The biggest lesson I learned from those experiences wasn’t imitation – it was restraint. The best places simply do them, staying true to who they are."
Hattori Nori reflects that philosophy. The space will feel balanced and minimal, shaped by natural materials and calm energy. The focus remains on quality ingredients, thoughtful execution, and an experience that feels both elevated and welcoming.
Rather than chasing novelty, Art sees Hattori Nori as a long-overdue introduction. Hand roll bars have become staples in major cities around the world, yet Nashville has largely gone without – until now. Hattori Nori is meant to change that, offering locals a first look at a globally loved concept and an invitation to discover why it’s resonated everywhere from New York to Paris.
For Art, opening Nashville’s first hand roll bar is deeply personal. It’s a way of bringing something he fell in love with through travel back to a city that has supported him for years – introducing something new without losing warmth or integrity.
Looking ahead to 2026, Art is focused on momentum and refinement. Alongside the opening of Hattori Nori, he plans to continue growing Ricey & Co. at Skye Lounge, introduce a sushi food trailer for festivals and outdoor events, and remain present for the private celebrations that have defined the brand since the beginning.
Reflecting on the past five years, Art remains grounded.
“The journey has kept me humble in the best way,” he says. “Sushi has changed my life – not just as a craft, but as a mindset. It’s taught me discipline, respect, patience, and constant improvement. Those lessons continue to guide everything I do.”
To learn more about Art Insyxiengmay, Ricey & Co., or Hattori Nori, follow along on social media.
@ohsoricey
@Hattori_Nori
"It’s taught me discipline, respect, patience, and constant improvement. Those lessons continue to guide everything I do.”