JOURNAL ARTICLE

Jordan Rubin.

  • Published In: Food & Wine, 2025, v. 48, n. 9. P. 114 1 of 3

  • Database: Hospitality & Tourism Complete 2 of 3

  • Authored By: Brion, Raphael; LAU, ALEX 3 of 3

Abstract

The article focuses on Jordan Rubin, a chef who transformed a hot dog cart into a successful sushi bar named Mr. Tuna in Portland, Maine, emphasizing sustainability in his culinary practices. After starting his career in culinary school and gaining experience in various sushi restaurants, Rubin launched Mr. Tuna with a simple menu that quickly gained popularity. The restaurant features a diverse menu inspired by Japanese cuisine and global flavors, with a strong commitment to sourcing sustainable seafood, particularly Atlantic bluefin tuna caught responsibly. Rubin's approach includes building long-term relationships with local suppliers and offering unique dishes that reflect seasonal availability. [Extracted from the article]

Additional Information

  • Source:Food & Wine. 2025/10, Vol. 48, Issue 9, p114
  • Document Type:Article
  • Subject Area:Nutrition and Dietetics
  • Publication Date:2025
  • ISSN:0741-9015
  • Accession Number:187991800
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