About Chef jasmine Shimoda
Philosophy:
My approach to food is simple: I take the very best ingredients nature has to offer and prepare them with all the passion, creativity, skillfulness, and integrity that defines me as a chef. I work hard to select superior products and design menus that showcase the seasons and speak to where we are located.
Background:
I was raised in a Japanese household in California with a heavy emphasis on eating nutrient rich, non-processed food in the most balanced way possible. I was also exposed to a number of different ethnic cuisines growing up, all of which titillated my palate and inspired me to explore the seemingly endless possibilities of flavor combinations. Later, my extensive travels took my imagination and understanding of food to another level.
Training:
I started my professional culinary career in NYC working under many great chefs including: Chef Masaharu Morimoto, Chef David Waltuck, Chef April Bloomfield, Chef George Mendes, and Chef Wesley Genovart. I quickly rose to running the highly acclaimed tasting menu restaurant “Degustation” and received an unprecedented 28 points in Zagat during my tenure (there was and continues to be only one restaurant in all of NY with 29 points). I have recently relocated to Los Angeles and am very proud to have been the Executive Chef of The Springs in DTLA where I explored a healthier approach to cooking through plant based cuisine and elevating vegan food to higher culinary standards.
I look forward to cooking for you!
Chef Jasmine Shimoda
“One cannot think well, sleep well, love well, if one has not dined well.”
