Main content starts here, tab to start navigating

Executive Chef Yosuke Machida

"My cooking philosophy reflects my Japanese heritage and life in California. I enjoy creating simple yet well-made dishes, balanced to perfection." - Yosuke

I was born and raised in Tokyo, Japan. While in college, I started a part-time job in the kitchen as a dishwasher at a Spanish restaurant with an international paella contest winning chef. I fell in love with cooking right away, and after graduating decided to pursue a career as a chef. I moved to the U.S. in 2009, and worked as a line cook at Casanova and its sister restaurants in Carmel-by-the-Sea, California.

I then moved to San Francisco, where I began working with Chef Jan Birbaum at Epic Roasthouse and later Chef Roland Passot at La Folie. In 2012 I began working with Chef Hiro Sone as an Executive Sous Chef at Ame at the St. Regis Hotel, and later was promoted to Executive Chef. I left Ame in 2015, when I took the Executive Chef position at Chambers at the Phoenix Hotel. In 2018 I joined the Big Night group, and worked as a CDC at Leo's Oyster Bar and Park Tavern.