As a native of Miyako, Iwate in Japan, Atsushi Kenjo developed a passion for cuisine from a young age. His joy for food developed with a respect for farming and seasonal vegetables. This passion then led him to attend culinary school in Tokyo. He hoped to use only the best ingredients in his dishes and would do so by looking for seasonable ingredients throughout the year. Once graduating from culinary school, he had the opportunity to start his career at Hotel Otowa no Mori in Hayama Japan. After about a decade in Japan, he decided to move to the United States where he became Chef de Cuisine of Chaya San Francisco. Four years later, he then progressed on to other parts of California cooking at Auberge du Soleil in Napa Valley and eventually coming back to the Chaya group as Chef de Cuisine of Chaya Brasserie in Los Angeles. After about five years, he became the Executive Chef of Chaya Downtown in Los Angeles and was then promoted to Corporate Executive Chef of the Chaya Restaurant Group and M-Cafe. At M-Cafe, Chef Kenjo became knowledgeable in the vegan and vegetarian food segment keeping him up to date with all the latest food trends and creating his philosophy of farm to table.
