It all started when…

The following is placeholder text known as “lorem ipsum,” which is scrambled Latin used by designers to mimic real copy. Aenean eu justo sed elit dignissim aliquam. Nulla lectus ante, consequat et ex eget, feugiat tincidunt metus.

Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Donec ac fringilla turpis. Fusce at massa nec sapien auctor gravida in in tellus. Phasellus sodales massa malesuada tellus fringilla, nec bibendum tellus blandit.


The team


Steve PalmeR

Founder of Indigo Road

Steve Palmer formed the Charleston-based hospitality group The Indigo Road in 2009 when he began working with the celebrated Oak Steakhouse. He soon went on to open O-Ku and has grown the hospitality group to the current family of 19 restaurants, including their first fine-casual venture, Sukoshi. Palmer was named one of 2017’s “Southerners of the Year” by Southern Living Magazine and a James Beard Foundation semifinalist for Outstanding Restaurateur in 2018. He is also a founding partner of Ben’s Friends, a food and beverage industry support group.


Kimball Brienza

Managing Partner of Sukoshi and O-ku

Kimball is the managing partner of Sukoshi, as well as O-Ku, with locations in Atlanta, Charleston, Charlotte, Raleigh, Washington, DC and soon-to-debut Nashville. In his day-to-day, he oversees brand management as well as top-line sales and concept profitability. He plays an active role in each O-Ku location and at Sukoshi, managing quality control of food and beverage while ensuring team integration, dynamic service and menu excellence.


Michael Chanthavong

Executive Chef

As the opening executive chef for Sukoshi, Michael spearheads menu development and brings extensive skill, enthusiasm and creativity to the brand. With 14 years in the hospitality industry, his inspiration to grow and experiment with new skills intensified in his role first as executive chef of O-Ku, and continued to develop in the ideation of Sukoshi as the fine-casual extension of O-Ku – challenging him to seamlessly translate traditional sushi staples to an on-the-go atmosphere.