JP Fuji Group CEO and leadership

Peter Tse began exemplifying natural intuition for business when he began managing and overseeing operations at Tokyo Restaurant at age 17. After graduating from North Quincy High School and attending UMass Boston, twenty-year-old Peter, alongside life-long friend and business partner Jimmy Liang, opened Fuji Restaurant in 1998. His ability to excel in a diverse range of skills quickly led his first restaurant to overwhelming success. This propelled Peter to expand his business to the 112-seat Fuji 1546, which housed the largest bar in the City of Quincy. Shortly after came the opening of his other restaurants, B Café, Shabu Restaurant, Kama Lounge, Bistro Chi, Fuji at Kendall, Yocha, Shabu & Mein, Fuji at Assembly, and his most recent business venture, Fuji at Ink Block. Along with being an innovative chef and successful entrepreneur, Peter is also licensed in real estate and remains an active part of his community. He participates annually in Father Bill’s Food Fest, which raises money to benefit organizations to help the homeless, and donates both his time and resources to a multitude of charity events such as the Quincy Hospital’s Asian Services Fund. Although he is currently focused on his goal of franchising the business, Peter still enjoys the art of being a chef and continues to enjoy seeing his innovative concepts come to life.

As the oldest son in his family, John immigrated to Quincy from China with his parents when he was just eleven years old. After attending Quincy High School, he sought to continue his education at Wentworth Institute of Technology in Boston.

Working in restaurants while in school, John quickly learned how to operate all aspects of the business and went on to own Kona Gold at the young age of twenty-one. Although he was the boss, John could always be found wearing different hats throughout the day. He answered calls, ran deliveries, and even cooked in the kitchen if needed. His frugality and hard work were the reasons behind his success, and when there were repairs to be made, he was the one to do them.

Working with his hands and creating something from nothing came naturally to John. He found a passion for construction and went on to become a licensed General Contractor. In 2005, he started designing and constructing projects that spanned from residential to commercial and has since been responsible for managing the completion of over thirty projects.

Included in John's portfolio are all JP Fuji Group’s restaurants and central office. Not only is he responsible for the build-out of each establishment, but he is also a partner of the JP Fuji Group, and plays an integral role in the planning stages and continued operation of each venture.

When he isn’t building an empire, John enjoys taking trips with his wife and three children and hopes to one day travel the world.

Matt Kameron joined the Fuji team after retiring from Robinson & Cole LLP, a large regional law firm where he was a partner and ran the firm’s commercial finance practice in Boston. He has also been a lecturing professor in the Carroll School of Management at Boston College for over twenty years.

Matt’s many contacts in the banking and real estate industries and his experience strategizing with business clients serve JP Fuji Group well in his role as Chief Strategic Officer.

Peter Tse began exemplifying natural intuition for business when he began managing and overseeing operations at Tokyo Restaurant at age 17. After graduating from North Quincy High School and attending UMass Boston, twenty-year-old Peter, alongside life-long friend and business partner Jimmy Liang, opened Fuji Restaurant in 1998. His ability to excel in a diverse range of skills quickly led his first restaurant to overwhelming success. This propelled Peter to expand his business to the 112-seat Fuji 1546, which housed the largest bar in the City of Quincy. Shortly after came the opening of his other restaurants, B Café, Shabu Restaurant, Kama Lounge, Bistro Chi, Fuji at Kendall, Yocha, Shabu & Mein, Fuji at Assembly, and his most recent business venture, Fuji at Ink Block. Along with being an innovative chef and successful entrepreneur, Peter is also licensed in real estate and remains an active part of his community. He participates annually in Father Bill’s Food Fest, which raises money to benefit organizations to help the homeless, and donates both his time and resources to a multitude of charity events such as the Quincy Hospital’s Asian Services Fund. Although he is currently focused on his goal of franchising the business, Peter still enjoys the art of being a chef and continues to enjoy seeing his innovative concepts come to life.