Chef Maezaki's story
Freshest ingredients at your kitchen
Originally from the iconic bustling streets of Tokyo, Japan, Chef Takamasa Maezaki is a skilled private chef who specializes in Japanese-American cuisine. Japan taught him both popular authentic and traditional style of Japanese cuisine. He worked in numerous Japanese restaurants, hotels, and sushi bars before 2006, when his career led him to the U.S. He then started a booming private chef and catering business.
Takamasa is incredibly talented and enthusiastic about the art of cuisine, eagerly offering in-home cooking classes for sushi and sashimi. Chef Maezaki uses high-quality Japanese ingredients to elevate his cuisine and create an authentic and delicious menu for you to enjoy.
ABOUT CHEF
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Originally from the iconic bustling streets of Tokyo, Japan, Chef Takamasa Maezaki is a skilled private chef who specializes in Japanese-American cuisine. Japan taught him both popular authentic and traditional style of Japanese cuisine. He worked in numerous Japanese restaurants, hotels, and sushi bars before 2006, when his career led him to the U.S. He then started a booming private chef and catering business.
Takamasa is incredibly talented and enthusiastic about the art of cuisine, eagerly offering in-home cooking classes for sushi and sashimi. Chef Maezaki uses high-quality Japanese ingredients to elevate his cuisine and create an authentic and delicious menu for you to enjoy.
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As a Tokyo native, Takamasa grew up in a metropolis of culture and food. His interest in the culinary arts stemmed from his early childhood when he would watch his father prepare fresh fish in the kitchen.
“I went fishing with my father as a child. I used to watch him prepare dinner and cook all of the fish we caught. When I was in high school, I would spend the day at school then immediately go straight to work in a restaurant after school. By the time I was an adult, I just knew that I had a natural interest in the culinary industry.”
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By age 26, Takamasa was fully enveloped in the world of Japanese cuisine with a heavy focus on Sashimi. Soon after, a friend suggested he move to LA to pursue his career as a chef. Takamasa moved to LA intending to stay for 6 months but ended up staying and making it his home for the past 15 years. Now that he’s been a California resident for so long, his culinary style has morphed to encompass both his Japanese roots and his LA adaptations.
“When I arrived in LA, I quickly realized the difference between Japanese American and traditional Japanese cuisine. I also realized that a lot of Japanese chefs in the US quickly gave up on their dreams of having a business due to the differences in culture. Japanese food is very bland: no strong sauces, no intense flavors. American food is the total opposite: the flavors are bold and strong. The reason I’ve survived all these years is because I recognized these differences quickly and adapted.”
Agility and adaptability are essential skills for all chefs as they need to be able to make adjustments to their menus and dishes for their customers. For private chefs and caterers like Takamasa, these skills are especially important as the setting of private events is much more intimate. The chef-to-client connection is highly important and dependent on the chef’s ability to adapt to their needs.
“I’m curious about the next trend in the industry. I’m always learning about new things. Every once in a while, I’ll go to trendy restaurants and try a few dishes from the menu. I’m always searching to find the most popular and current dishes. I pull a lot of inspiration from modern cuisine, which is why my menus and dishes are always changing.”
Although he incorporates American flavors into his menus, Chef Maezaki always uses fresh and authentic Japanese ingredients. He cares deeply about representing the four seasons of Japan in his food, a stark contrast from the year-round hot weather of Los Angeles. From Bluefin Tuna to A5 Miyazaki Wagyu Beef, most of his main ingredients are imported directly from Japan and revolve around Japanese seasonality.
Takamasa’s approach to cooking and sourcing ingredients elevates his cuisine to a higher level. His dishes are beautifully plated and incredibly well-crafted; a true testament to his love of cooking and the arts. When he’s not working as a private chef and caterer, he’s still submerged in the world of artistry as a music producer who creates hip hop and trap music. Even when he’s spent his entire day working, he still comes home to happily cook for his family. Takamasa Maezaki is a chef of general artistic prowess and genuine passion for his job. He’s sure to fill your stomach with exceptional food and fill your evening with pure joy.
“I love my job. I cook for other people because I like to see them smile after eating. It’s so motivating. Some jobs have nothing to do with making people happy, so I’m lucky that this is what I get to do. If I can make people happy with my food, then this makes me happy as well. That’s why I do this.”