Chef David Fujimura has over 13 years of experience in the food and hospitality industry, receiving his culinary training at 3 leading restaurants in his native Southern California.
After graduating from Culinary School at the Le Cordon Bleu Pasadena, California in 2004 he moved to Irvine, California to work at the Hyatt Regency Hotel to help open the (at the time) new restaurant 6ix Park Grill.
Thereafter, he went to work as a Sous Chef apprentice under Chef Hiro Ohiwa at Cafe Hiro in Cypress.
In 2007,David started at the number one restaurant in Orange County, Marche Moderne at South Coast Plaza.
In 2008 David left Marche to assist in the opening of Andrei’s Conscious Cuisine as the restaurant Sous Chef.
David left Andrei’s to work at Charlie Palmer at South Coast Plaza under newly appointed,Executive Chef Seakyeoung Kim in 2010. While at Charlie Palmer, he acquired one of three coveted Sous Chef positions.
Chef David has dedicated his professional life with many years of intense training in 3 of O.C.’s top kitchens. Throughout those years, he has established a great reputation and developed long standing relationships with restaurateurs and his peers.