Executive Chef Mako
The seasoned Chef with an impressive career, Executive Chef Mako is passionate about creating European-Asian fusion dishes that impress both local Angelenos and global travelers alike.
Inspired by his native Japanese heritage, Chef Mako shares his artistry by creating and combining uniquely flavorful sauces and ingredients to highlight the purity and simplicity of the premium seafood, meat, and local produce he features on his menus. From Braised Octopus to Lemon Grass Bouillabaisse to Half Roasted Duck with Duck Leg Confit, Mélange highlights a diverse range of savory dishes for an extraordinary culinary experience.
"My culinary roots began as a boy working in my family's restaurant in Kyoto, Japan and I was fortunate to land my first job with Wolfgang Puck to open Chinois on Main after I immigrated to Los Angeles," Chef Mako said. "I am excited to join the Mélange team at Le Méridien Pasadena Arcadia and create innovative Asian-European cuisine inspired by my early days as a Chef in Japan and offer a twist on traditional dishes."
Earlier in his career, Chef Mako worked as Executive Chef of China Grill in New York City where he introduced Asian Fusion cuisine to the East Coast. Escaping the cold temperatures, he moved back to Los Angeles and was hired as Executive Chef at Spago by Wolfgang Puck. In 2000, he opened his own restaurant in Beverly Hills, Mako, where he enjoyed much success and won many culinary accolades, followed by Robataya in West Los Angeles and Jujuya in Palos Verdes Estates.
Most recently, Chef Mako worked as a consultant for various restaurant groups and handled private catering for many A-list parties and events across Los Angeles before joining Mélange at Le Méridien Pasadena Arcadia.