Mark Vann
Chef Patron
Fujimamas Restaurant
Mark Vann is the executive chef and owner of Tokyo's Fujimamas Restaurant, Café and Bar. Since its inception in 1998, Mark's culinary creations have kept Fujimamas on the top of Tokyo's finest Asian venues.
Born in Lubbock Texas, Mark was a veteran in the kitchen by the age of 19 after working years in his father's catering business. Yearning to develop his talents Mark attended the California Culinary Academy in San Francisco and worked in several restaurants including Café Americain. From there he was off to Europe, where the depth and diversity of European food became another cornerstone of Mark's cooking.
Arriving back in the U.S., Mark first joined The Pierre in New York, then the Four Seasons Clift as Sous Chef and finally as the Executive Chef at Sonoma Mission Inn & Spa before leaving the U.S. once again…. this time for Asia.
After promotions in Singapore and Malaysia with Hilton Hotels, Mark landed in Japan at the Hilton in Nagoya and then at The Tokyo American Club until going solo with the continuing success of Fujimamas.
Embracing the Japanese culture, Mark is presently working on his Sushi and Sashimi skills as well as his Fugu license. Wishing to increase the diversity of produce available to his and other restaurants, Mark has founded Chika Farms to grow varieties of organic fruits and vegetables unavailable in Japan.
Mark is currently launching a Latin-Asian influenced concept, Kubakan Restaurant and Republica Champagne Lounge in the center of Tokyo's prestigious district of Aoyama, due to open at the end of April, as well as a second Fujimamas in Tokyo.
For the most recent information about the Masters of Australian Food and Wine please visit http://www.mastersoffoodandwine.com
For more information on the Masters of Australian Food and Wine email Scott Webster scott@culinary.com.au
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