Akira Back, Executive chef, Yellowtail (Bellagio)

“All of the micro greens we use are not only to flavor dishes but add texture as well. We get our micro greens from an awesome farm in San Marcos, California, called Fresh Origins. A couple of my sous chefs and I visited the farm this past February and were just completely blown away. They recently harvested some beautiful micro Korean perilla that I’m currently using for a special: Jeju Domi, a snapper found near the waters of Jeju island in Korea, with chojang sauce and citrus-scented masago. It’s a dish inspired by my childhood memories that really came alive and was complete with the help of Fresh Origins. Their stuff is phenomenal.”