Chef; Thomas Kato

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He was the first child to parents who owned a liquor store in Nagoya, Japan. 

His cooking carriers started when he became a kitchen chef in café restaurant at 20 years old.

Then he built on his culinary and pastry skills whole working at an Italian and French restaurant in Nagoya.

In 1997, he moved to the  United Sates, where he worked as pastry chef at Matsuhisa. After 2 years, he went to New York to expand his culinary skill set. He spent time working at restaurant such as Petrossian, Mercer Kitchen, Morimoto NYC.

Not only did he work at restaurants, he worked SKY CHEF company as a Japanese product chef for first class and business class customers of American Airlines.

When he moved back to Los Angeles in 2007, he worked as head kitchen chef Yamato and Katsu-ya Kiwami.

3years later, he opened his own restaurant “Shikibu ; brown rice sushi restaurant “in Culver City.

There he enjoys distributing his cooking to customers.

His hobby is cooking,  His skill is cooking and His job is cooking !!