Greg Hughes owns and operates “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.
Hughes targeted the Brookside area of Tulsa, and in 2002, he 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
Greg Hughes, Founder/Owner
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 15 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 is the owner of five restaurants in Oklahoma. In the raw sushi has five locations in Oklahoma. Greg 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.
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!