{"id":19362,"date":"2025-04-16T13:46:01","date_gmt":"2025-04-16T11:46:01","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/susho-guido-parigis-japanese-challenge\/"},"modified":"2025-11-27T19:25:10","modified_gmt":"2025-11-27T18:25:10","slug":"susho-guido-parigis-japanese-challenge","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/playlist-food\/susho-guido-parigis-japanese-challenge\/","title":{"rendered":"Susho, Guido Parigi&#8217;s Japanese challenge"},"content":{"rendered":"\r\n<div>\r\n<p class=\"wp-block-paragraph\">Guido grandit \u00e0 Turin et fait ses \u00e9tudes dans le domaine scientifique, en ing\u00e9nierie chimique. Il quitte tr\u00e8s vite l\u2019Italie pour rejoindre les bords du Lac Leman o\u00f9 il suit un parcours standard, en tant que responsable achats dans de grandes multinationales : Saint-Gobain \u00e0 Chambery, Procter &amp; Gamble et Coty \u00e0 Gen\u00e8ve. Apr\u00e8s treize ann\u00e9es dans l\u2019industrie, il change d\u2019orientation et prend la d\u00e9cision de se rapprocher d\u2019un secteur plus proche de la r\u00e9alit\u00e9 et plus orient\u00e9 vers une communaut\u00e9 locale.<\/p>\r\n<h2>Japanese entrepreneurship<\/h2>\r\n<p>L\u2019ann\u00e9e 2021 voit la cr\u00e9ation de SUSHO. Un d\u00e9fi tourn\u00e9 vers l\u2019entrepreneuriat mais surtout vers le domaine du food &amp; beverage. Tr\u00e8s attach\u00e9 aux produits et \u00e0 la fa\u00e7on de transmettre des \u00e9motions, Guido s\u2019approprie un petit local \u00e0 Versoix. \u00ab C\u2019\u00e9tait comme une \u00e9vidence. Malgr\u00e9 mon premier choix de parcours professionnel, je devais un jour travailler dans la restauration et SUSHO est n\u00e9. \u00bb<\/p>\r\n<p>Living in Mies, Guido knows the area well and finds it sadly under-exploited. It was therefore important for him to challenge himself by making an investment in the local community of which he is a part. He had a project in mind: a restaurant that reflects his personality. But why choose Japanese cuisine? &#8220;For me, Italian and Japanese cuisine are very similar. In Japan, more than in Italy, we give importance to the ingredient. By preserving its purity, we can enhance its nature and the quality of its strength.&#8221;    <\/p>\r\n<h2>Top product<\/h2>\r\n<p>Positioning himself as a demanding customer, Guido already knew which product he would like to have on his plate. This is how he builds his menu, surrounded by chefs who show great humility in creating the ideal product in the eyes of their boss. At SUSHO, despite the change of chefs, product quality remains the priority. But for the first time since the restaurant opened, new products have been added to the menu for the summer season.   <\/p>\r\n<p>At SUSHO, lounge music with jazz accents alternates with Guido&#8217;s own choices, such as Pink Floyd or The Cure&#8230; For him, music has a meditative effect, and moments of listening capture his full attention, giving him a state of maximum concentration. But of course, the music playing at SUSHO doesn&#8217;t prevent him from staying focused on his objectives and always on the lookout for impeccable service. <\/p>\r\n<\/div>\r\n<p><iframe loading=\"lazy\" style=\"border-radius: 12px;\" src=\"https:\/\/open.spotify.com\/embed\/playlist\/0EvpaYkmUqVumyuoY846xR?utm_source=generator\" width=\"100%\" height=\"352\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>Guido Parigi, an Italian chemical engineer, decided one day to go into the restaurant business and create SUSHO, a Japanese restaurant based on his vision.<\/p>\n","protected":false},"author":18,"featured_media":19363,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Susho, Guido Parigi's Japanese challenge | Restaurant | Edouard Amoiel","description":"Guido Parigi, an Italian chemical engineer, decided one day to go into the restaurant business and create SUSHO, a Japanese restaurant based on his vision."},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[441],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-19362","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-playlist-food"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19362","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=19362"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19362\/revisions"}],"predecessor-version":[{"id":19365,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19362\/revisions\/19365"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19363"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19362"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19362"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19362"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}