About me

I'd been working as a Food Scientist and Research & Development Chef for the past 10 years, but discovered true joy in creating fine gourmet dishes.  Based on this, I decided to go to culinary school and earned my Certificate in Culinary Arts at Le Cordon Bleu in San Francisco, graduating with high honors.  After completing the program, I spent some time in Europe and Morocco to help round out my culinary experience.

On top of the foundation in French cuisine that I acquired from Le Cordon Bleu, I have a good background in Italian cuisine as a result of my previous position as R&D chef as well as some study in Bologna, Italy. While I was a food scientist, I worked for a food processor that specialized in various types of Asian food, so I have done extensive research in the tastes of Korea, Thailand, China and India. One of the most unique culinary experiences of my life was the opportunity to learn about Moroccan food in Marrakesh - I really had a blast there.  And, of course, my Japanese heritage guarantees that I can create authentic yet approachable Japanese dishes.  You can read more about my culinary travels at foodiescientist.blogspot.com. 

Beyond cooking, playing violin is my other passion. I have a master's degree in violin performance (as well as another master's degree in biology).  If you'd like, "violin music for dessert" is complimentary.  Moreover, I'd be happy to arrange musicians (for an additional charge) to provide accompaniment for your special occasions (since I can't play the violin while I'm cooking).

I look forward to seeing you and providing you with many memorable dining experiences!