About Chef at Market
HELP US COMPLETE AND MAINTAIN OUR ARCHIVES
If you have given a Chef at Market demonstration at one of our markets
but are not listed above, or,
if you would like us to update your existing information, please send your bio
and a digital photo (JPEG) to
jannahowley@freshfarmmarkets.org.
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KATSUYA FUKUSHIMA
Chef de Cuisine, Cafe Atlantico and Minibar
Katsuya Fukushima had a lifelong interest in food but decided to go to the University of Maryland and double major in math and art, unsure of whether he could make a career out of his hobby. Eager to learn as much as he possibly could about the culinary world, Fukushima immediately enrolled at L'Academie de Cuisine in Gaithersburg, MD. In 1996, fresh out of culinary school, Katsuya took a line cook position at Vidalia, working under Jeffrey Buben. From Vidalia, he began working 3 jobs simultaneously: at Cashion's Eat Place, under the guidance of Ann Cashion: at The National Press Club; and at the Bethesda tapas bar Jaleo. After 3 years, Katsuya decided to stay on with Jose Andres at Jaleo and left the other two positions. He followed Andres to assist with the opening of Cafe Atlantico as garde manger. After a stint at Verbena in New York and an inspiring season at el Bulli under Ferran Adria, Katsuya was offered the Chef de Cusine position at Cafe Atl‡ntico and Minibar in 2002.
Cale Atlantico and Minibar: 405 8th Street NW, Washington, DC 20004; 202-393-0812; www.cafeatlantico.com
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