Greg & Tara Hughes own and operate “in the raw sushi,” which includes a 126-seat restaurant in the Brookside area of Tulsa, Oklahoma and a 180-seat restaurant on top of the highest hill in Tulsa, overlooking the entire city. With a menu combining traditional and nouveau sushi plus a variety of non-sushi entrees and a vibrant, hip ambience in the raw sushi has become synonymous with great food and a good time.
The Hughes' targeted the Brookside area of Tulsa, and in 2003, they expanded to another market in South Tulsa. Since that time, in the raw sushi has added new locations in Oklahoma City, Norman and the BOK Center in Tulsa. In addition, the in the raw sushi concept is now available for franchise.
In the raw sushi features traditional and nouveau sushi, sashimi and nigiri creations in addition to a full menu of cooked cuisine. In the raw sushi has earned awards for the Best Sushi in Tulsa every year since 2001, and in 2007 was voted the Best Overall Restaurant by Urban Tulsa magazine. The menu is the creative and ever-evolving centerpiece of the multi-sensory dining experience for which in the raw sushi has become known. Our motto is “whatever, whenever”, and our vision is “consistantly fresh, fun and healthy dining in a high-energy, hip atmosphere.”
DEVELOPMENT TEAM
Tara and Greg Hughes, Founders/Owners
Greg Hughes holds a Bachelor of Arts and Science degree with emphasis on Communications from the University of Southern California. Since 1988, his career has taken him from his initial experience in sales with Pepsi and entrepreneureship to his phenomenal hit, in the raw sushi. All of his professional experience has been designed to help him learn how to make his vision a reality. With in the raw sushi, he is fulfilling a life-time dream. With 12 years of experience in the restaurant industry and a well-developed business plan, Hughes is well-positioned to assist opening a new locations that will flourish. Greg's wife, Tara, share's Greg's enthusiasm and adds her family's extensive restaurant experience to the mix. Tara has been in the restaurant business for 11 years, assisting in all areas of her families three casual and fine dining restaurants in Tulsa, before joining Greg in business and marriage.
Greg and his wife, Tara, are the owners of five restaurants and one club in Oklahoma. In the raw sushi has five locations in Oklahoma, and The Ivey Roof Top Lounge and Bar is a sophisticated night club/live venue and lounge in Tulsa as well, featuring martinis, wines, champagnes and the latest in dance and live entertainment. Greg and Tara also co-own Ford’s Filling Station in Los Angeles with nationally recognized chef Benjamin Ford. This American regional restaurant features fresh, locally grown products including organic meats and vegetables.
Alycia Highfill, Vice President of Operations
Alycia Highfill has worked in the restaurant business since 1994. She worked at Queenie's in Tulsa's fasionable Utica Square for three years before moving on to Tucci's Italian Restaurant. Alycia was quickly promoted to manager and worked at Tucci's for three years before joining in the raw sushi in 1998. She earned promotions quickly working as a server, bartender, assistant manager before becoming the general manager of in the raw sushi On The Hill. By 2002, Alycia was managing all of Greg Hughes' establishments. In the beginning of 2007, Alycia was promoted to vice president of operations for all of Greg Hughes' businesses. Her duties range from accounting to daily restaurant functions.
Stephen Williamson, Director of Relations and Marketing
Stephen Williamson a Tulsa native began his career at in the raw sushi in 1999. Since then, Stephen has worked most inside-and-outside positions of the restaurant. In 2005 with in the raw sushi’s blessing Stephen left Tulsa for Los Angeles to further his experience in Branding and PR. Stephen worked with talent from a national television show on a branding project with Waterford Crystal. Stephen researched and assisted with a design column in People En Espanol, as well as a book deal with Harper Collins.
Mandy Parkhurst, Lead Chef Consultant
Mandy began her career 14 years ago under the apprenticeship of Nobu Terauchi. For the next seven years Mandy worked under Nobu as his lead chef. In 2003 Mandy had the incredible opportunity to be an independent contractor and design the menu, kitchens, sushi bars and training modules for several local restaurants. During this time she was also very involved with private caterings and charity events.
In fact, Hughes discovered Mandy’s talent while at a fund raising event in 2007. Hughes approached Mandy with the chance to join in the raw sushi and collaborate with Cody Stell, in the raw sushi’s veteran chef and menu creator. Since, Mandy has taken over for Cody and contributed a great deal to the menu and specials. Mandy’s enthusiasm for sushi and food is hard to deny, especially when you sit down in front of her tank or better yet try the Sunday afternoon sushi course/sake tasting she developed!
Cari Archer, Corporate/Franshise Liason
Cari started with in the raw sushi in 2004 as a restaurant manager, then transitioned into a personal assistant for Greg. Her experience includes all areas of the restaurant business while specializing in Insurance relations. She has recently taken over the BOK Center business.
Becky Archer, Lead Front of House Trainer
Becky has worked in the restaurant business since 1992. She started as a host at Grady’s American Grill and was quickly promoted to a server. Becky’s next move was as a server and lead trainer at the Bistro Brookside. She was recruited in 2001 by Michael Fusco to be the head banquet server at his Michael Fusco’s Flavors. Becky joined the Greg Hughes’ company in 2003 as a server at En Fuego and within 5 months promoted to assistant manager. When Greg and Tara joined up with Ben Ford and opened Ford’s Filling Station, she was the co general manager and trained all front of house employees. After the relocating of Ford’s to Los Angeles, Becky found her current position as general manager of in the raw On The Hill. She has always worked closely with Greg Hughes and Alycia Highfill on maintaining and improving all aspects of operation.