Sushi and Pie: Cori Norton and Brice Okubo are Partners in Life and Food

Relationships, whether personal or professional, take work, communication and understanding. This is even more true when both parties are not only partners in life, but also in the food industry. For Cori Norton and Brice Okubo, food is what initially brought them together. With careers spanning 15 and 20 years, respectively, the pair have worked in restaurants across the Salt Lake Valley and now both run independent food ventures. I sat down with them to chat about all things pie, sushi and making it work in this beautiful but sometimes grueling line of work.

Norton grew up loving food, with a family who cooked every night together. As with many of us wayward restaurant folks, she says, “I’d always loved the idea of creating, but didn’t know what I wanted to do, so ended up in food!” One of her first jobs was as a chef at The Rose Establishment. Norton ended up overseeing both the savory cafe dishes and sweet baking sides of the business. Over the years, she also worked at Rye under beloved chef Tommy Nguyen, The Day Room (where Arlo is now) and Post Office Place — where she met her now-partner Okubo.

“We are really intentional about having time together. Also, we’re doing something that we love, so it all folds in seamlessly.”

Okubo grew up as a Food Network-obsessed, art-loving kid. He started working as a server until, he explains, “I hung around the chefs and bugged them until they’d let me learn to make sushi,” and never looked back. He has worked stints at Mikado, Ginza and Sushi Blue, but Okubo’s longest-standing position is under renowned Japanese chef Takashi Gibo at his namesake restaurant, where he’s been for 12 years. He enjoys all facets of culinary creativity, from plating and menu development to the design of the space he’s in and overseeing a team of people in a kitchen.

Both Norton and Okubo came to their businesses for similar reasons. While at The Day Room, Norton began experimenting with pies under the name “Pie Party,” selling to friends and family via Instagram. When the restaurant closed, she dove head first into the pie business. She started at the Downtown Farmers Market, refining her recipes and getting a feel for the interest in her product. After five years she had a decision to make: stay at the market or expand into her own brick-and-mortar shop. She purchased a property in April 2024 and officially opened operations in October of the same year. She produces joyous creations such as Passionfruit Pie and Carrot Cake Pie — yes, it actually has bits of carrot cake in it — alongside some delectable savory options. “A pie is a great vessel for experimenting with new ideas and flavors,” she says, and this medium has allowed her to keep creating in a way that is authentic to her.

Okubo’s pop-up Sunakku, which means “snack,” also began as a way for him to spread his creative wings and do things he wasn’t able to day-to-day behind the sushi bar. He had already been catering private parties on the side, so the natural progression was an event with even more flexibility and culinary play. Now, in collaboration with his mentor Takashi Gibo and chef Brendan Kawakami of Post Office Place, Okubo produces weekly omakase events. These are set menus with 12-15 courses and optional wine pairings. One of Okubo’s favorite signature bites is tempura lemon with scallop tartare.

“I hung around the chefs and bugged them until they’d let me learn to make sushi.”

Now, if this sounds like a lot to juggle, it is. Despite this, Norton says, “We are really intentional about having time together. Also, we’re doing something that we love, so it all folds in seamlessly.” They support each other in and out of the kitchen, and are always brainstorming ideas together. Norton describes Okubo as one of her greatest mentors, and the person she trusts most with business decisions. What more could you ask for in a partnership of food and life?

To stay up to date with Sunakku’s events, check out their Instagram @sunakku_slc or website popslc.com/omakase. Keep an eye on Pie Party’s exciting new flavors on Instagram at @piepartybakery and order from their website piepartytime.com.

Read more interviews with local chefs here:
Red Fish, Blue Fish, Go Try Some New Fish
How Chef Peggi Ince-Whiting Brought Sushi Home