Summary
Work History
Education
Skills
Portfolio
Languages
Certification
Selected Accomplishments
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MIHOKO OBUNAI
Open To Work

MIHOKO OBUNAI

Chef
Sarasota,FL

Summary

Award-winning chef with 20 years of culinary experience across fine dining, nutrition-focused dining, catering, and private residences. Expertise in menu planning, dietary management, and sourcing high-quality ingredients. Demonstrated success in enhancing kitchen productivity and efficiency while meeting diverse client needs. Committed to delivering exceptional dining experiences through meticulous attention to detail and culinary passion.

Work History

Private Chef

BROWN's Resident
Atlanta, GA
12.2022 - 09.2025
  • Created unique tastings based on client-specific orders, dietary restrictions, and seasonal ingredients.
  • Delivered high client satisfaction through efficient service, quality food, and responsiveness to feedback.
  • Managed private events, including dinner parties and business meetings, ensuring exceptional service and cuisine.
  • Streamlined kitchen operations to uphold cleanliness and efficiency standards.
  • Maintained a clean and organized kitchen to ensure food safety standards.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Completed meal preparation for weekday breakfasts and lunches.
  • Organized special events for VIP guests, including arranging transportation, catering services, entertainment.

Executive Chef

Holbrooks
Atlanta, GA
10.2021 - 12.2022
  • Created healthy menu items for active living senior residents, managed food expenses, and supervised quality to ensure adherence to standards.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Managed inventory and ordered supplies to maintain kitchen efficiency.

Chef Consultant

Prema Organic Cafe
Santa Rosa Beach, Florida
01.2021 - 09.2021
  • Crafted organic vegetarian menus utilizing local ingredients and aligning with customer preferences.
  • Trained staff on food safety standards and cooking techniques to enhance food quality.
  • Developed unique recipes that embody cafe's culinary style and philosophy.
  • Delivered comprehensive support services, including recipe development, nutritional analysis, and menu engineering.

Executive Chef

Midtown International School
Atlanta, GA
01.2018 - 01.2020
  • Delivered culinary guidance and nutritional support for farm-to-school programs at K-12 private school.
  • Ensured food safety compliance through strict enforcement of procedures and disciplinary actions.
  • Developed engaging culinary classes, lesson plans, and hands-on learning experiences.
  • Achieved victory in National Real School Food Challenge in NYC.
  • Managed kitchen operations, optimizing efficiency while maintaining safety standards.

Culinary Arts Instructor

The Art Institute of Atlanta
Atlanta, GA
11.2016 - 01.2018
  • Developed lessons aligned with Education Management Corporation curriculum, emphasizing culinary fundamentals.
  • Evaluated student performance through practical assessments and constructive feedback.
  • Mentored aspiring chefs in career development within culinary field.
  • Demonstrated cooking techniques to enhance student skills and understanding.

Executive Chef

NEXTO
Atlanta, GA
01.2015 - 05.2016
  • Launched chef-driven farm-to-table casual dining concept for restaurant.
  • Managed kitchen operations, ensuring efficiency and adherence to safety standards.
  • Trained and supervised staff, fostering teamwork and culinary skills development.
  • Developed seasonal menus aligned with culinary trends.
  • Executed cost control measures to maximize profitability.

Executive Chef

Southbound restaurant
Atlanta, GA
01.2013 - 12.2014
  • Opened 150-seat Southern-International restaurant in Atlanta, GA.
  • Designed seasonal menus emphasizing fresh, local ingredients for farm-to-table cuisine.
  • Supervised kitchen staff to uphold high standards of food safety and sanitation.
  • Developed marketing strategies to enhance restaurant revenue.

Owner/Chef

Repast Restaurant
Atlanta, GA
01.2006 - 12.2012
  • Achieved Best New Restaurant award from Esquire magazine and Best Restaurant award from Atlanta Magazine.
  • Received Rising Star Chef award from Star Chefs for culinary excellence.
  • Managed daily operations and logistics, ensuring seamless business activities.
  • Oversaw inventory management to optimize stock levels and minimize waste.
  • Trained staff on customer service best practices and product knowledge to enhance guest experience.

Line Cook

Guastavion's restaurant
New York, New York
09.1999 - 09.2001
  • Executed culinary preparations in line cook role at French-inspired, four-star restaurant.
    Collaborated with renowned Chef Daniel Orr to deliver exceptional dining experiences.
    Maintained high standards of food quality and presentation in fast-paced kitchen environment.
    Assisted in menu development, incorporating seasonal ingredients and innovative techniques.
  • Cooked at the James Beard House Dinner in New York City.

Education

Culinary Arts - International Culinary Arts

French Culinary Institute
New York, NY
01-1998

B.S. - Education

New York University
New York, NY
05-1994

Skills

  • Culinary expertise
  • Menu planning and development
  • Catering and event management
  • Fine-dining expertise
  • International cuisine expertise
  • Restaurant operations
  • Cost control strategies
  • Recipe innovation
  • Inventory management
  • Staff management
  • servsafe

Portfolio

FEATURED
Featured Picture
Branzino with tomato confit
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Octopus
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Taco de mariscos
Featured Picture
Roasted Duck
Featured Picture
Twelve hours ramen

Languages

Japanese
Native language
English
Advanced (C1)
C1
Spanish
Upper Intermediate (B2)
B2

Certification

Culinary Professional- French Culinary Institute

Selected Accomplishments

  • National Rising Star Chef Award, Starchefs, 2007
  • Top 10 New Restaurants in America, Esquire Magazine, 2007
  • Chopped Contestant, TV Food Network, 2012
  • Winner for a ramen battle, International Chefs Conference, 2015
  • Presenter, Fontegro International Chef Congress, Kiev, Ukraine, 2017
  • Winner of The National Real School Food Challenge, Chef Ann Foundation, 2020

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