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TOMOMI NAKAMURA
Tomomi Nakamura has over 15 years of professional experience cooking a wide variety of authentic Japanese, French, and Italian cuisines. Working with esteemed institutions such as Three Michelin Star Le Bernardin, Tomomi tailors menus to include any and all needs.
Tomomi’s training is extensive. After graduating from Raw Food Living Light Culinary Art Institute in California, Tomomi began staging in New York City for Master Chef Shigeaki Nakanishi, the primary chef to the Japanese Imperial Family: Akishino Prince and Princess. Tomomi continued her studies and graduated top of her class at The International Culinary Institute in New York City.
Tomomi’s experience in the private sector includes several high-profile clients in New York City. Her expertise spans a wide range of organic and classic food preparation from fine multi-course experiences to vegetarian, vegan, macrobiotic, kosher, gluten-free, and raw food diets.
Accredited Restaurants
Commis Chef | Le Bernardin – New York City
Three Michelin Stars
Commis Chef | Karasawa Kousen – Nagano, Japan
Commis Chef | Sani Musume Restaurant – Osaka, Japan
Certifications
New York City Department of Health and Mental Hygiene Food Protection
Certificate of Food Allergens
Certificate of Food Handler
Educational Training
The International Culinary Institute – New York City
Apprentice of Master Chef Shigeaki Nakaniski – New York City
Raw food Living Light Culinary Art Institute – Fort Bragg, California
Private Chef Experience
Private Chef | New York City
Private Chef | Greenwich, Connecticut
Private Chef | East Hampton, New York