mika@mikatakaki.com

       
  料理家、長崎県生まれ

ファッション業界従事後、留学のため渡米。
大学卒業後、米国CM制作会社に就職。
アメリカ、日本をベースに多くのCMを手がけ、海外撮影で多忙な日々を過ごす。様々な国の食文化に触れ、少女時代から抱いていた『食』への興味が増す。


1998年、サンフランシスコにある
 『Tante Marie's Cooking School』
プロフェッショナルコースでフランス料理の基礎を習得。
卒業後、サンフランシスコ市内にあるレストラン
  
 『Boulevard』
 『Paula Le Duc Fine Catering』
にて修行。 自由な発想から生まれる世界の多様なテイストを盛り込んだ新しいスタイルの『カリフォルニア料理』を学ぶ。

現在、レシピ開発の仕事に携わる一方で、料理教室を主宰。
また、『mika takaki catering』を設立。 サンフランシスコシンフォニーが主催するイベント他、多くのパーティのケータリングを手がけている。

  Chef. Born in Nagasaki, Japan.

After an early career in the fashion industry, Mika Takaki moved to the United States to study international business.There, after graduating university, began a new career in the film industry. Her work focused mainly on producing TV commercials for clients both in America and Japan. Extensive travel and exposure to many diverse cultures and cuisines led to yet another career shift, this time back to her life-long passion for food and cooking.

In 1998, Mika moved to San Francisco to attend culinary school where she focused on traditional french cooking techniques. Her career experience in San Francisco included working with Nancy Oakes at the renown Boulevard Restaurant, which to this day is one of the top restaurants in San Francisco, and for Paula Le Duc Fine Catering, the premier caterer in San Francisco.

Following these positions, she worked as a food consultant and recipe tester for a Japanese company as well as a cookbook published in the United States. Simultaneously while teaching private cooking classes Ms. Takaki began her own catering business. Today, she incorporates all of her various skills into her version of California cuisine.

Clients include the San Francisco Symphony, the Museum of Craft and Folk Art, several corporations and a number of private individuals. She believes that using fresh, seasonal and local ingredients is essential in order to enrich oneself both physically and spiritually.