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Tadateru Tokudaiji

Tadateru Tokudaiji is a japanese american chef, his full name is Tadateru Charles John Tokudaiji ”CJ” was born in Santa Monica CA and grew up in Tokyo during his teenage.

Tadateru has three main passions Cooking, Traveling & Metal. Self-proclaimed Culinary metal vagabond. He left japan to begin his culinary world tour (CJWDT) at april 2000 starting from australia then moved to USA to join many restaurants.

Careers


 * Former apprentice cook at Sumibi Bistro Kaminokura 1999-2000.
 * Former line cook at Hatsune Japanese Restaurant.
 * Former stagire at Working Holiday in Australia.
 * Former line cook at Spago.
 * Former pastry cook at Postrio.
 * Former line cook at Hawthorne Lane 2002-2003.
 * Former stagire at 5th Floor 2002-2003.
 * Former line cook at Cafe Boulud.
 * Former line cook at Le Bernardin 2003-2004.
 * Former commis at Alain Ducasse 2004-2005.
 * Former lead line cook at Bistro Du Vent 2005-2006.
 * Former master cook at Guy Savoy 2006-2007.
 * Former stagire at Working Holiday in France.
 * Former chef de partie / stagire at Alinea 2007-2008.
 * Former butcher chef de partie L2O 2008-2009.
 * Former sous chef at RM Seafood 2009-2010.
 * Former sous chef at COI 2011.
 * Former sous chef at Amber (restaurant) 2011-2012.
 * Former sous chef at Baume' Restaurant 2012.
 * Former chef de cuisine at Journeyman Restaurant.
 * Former sous chef at Iggy's.

CJ has two main culinary influences. First, chef Laurent Gras who first met at the 5th floor in San Francisco and have known over 12yrs. He taught CJ what a true professional chef is and real passion for cooking. The other is chef Grant Achatz of Alinea, who showed him the new horizon of what cooking & dining experience could be and new dimension of culinary inspiration.

Through his tour CJ traveled to more than 100 country and 300 stages across 195 countries.

Netherlands, Germany, Ukraine, Belgium, Jordan, Egypt, Turkey, Australia and many other countries visited and planing to visit.

References