Chef Yoshi Kojima

Executive Chef, Jai by Wolfgang Puck

Chef Yoshinori Kojima continues to dish up culinary genius at Jai by Wolfgang Puck in La Jolla, wowing patrons of all ages and types. Chef Yoshinori is a highly noted chef and has been written about in a variety of publications by noted food writers. “Kojima's food ‘gives the design its due’, John Mariani wrote in Esquire magazine. Stephanie Rosenbaum of San Francisco magazine wrote that Kojima has a "talent and sense of presentation equal to the stunning setting."

Trained in French Italian cuisine, Chef Yoshinori first gained experience at La Marr’e de Chaya in Hayama, Japan. In February of 1986, he left Japan for Los Angeles to work at Chaya Brasserie.  He worked as Assistant Chef until 1992 when he moved to Café La Boheme as Sous Chef.  By April of 1995, Chef Yoshinori earned an Executive Chef title working at the Sheraton Grande Hotel in Los Angeles.  He soon transferred to San Francisco to the Pan Pacific Hotel. There, he established “The Chef’s Table,” where he worked closely with print and television media to promote the restaurant, as well as instruct the staff and public on food, wine and technique.

Before opening Jai, Chef Yoshinori held the position of Executive Chef of the Pacific Design Center (PDC) where he played a significant role in the opening of the PDC’s new Asian-inspired restaurant by Wolfgang Puck Red 7, overseeing the creation of the lunch, dinner and catering menus.

Chef Yoshinori maintains a unique and commendable approach to the way he treats ingredients. “Whenever I’m using any ingredient to make any meal, I respect it. I have to use as much respect as I can, because this ingredient is coming from nature.” This respect and care is transposed into each and every created dish at Jai.

He also insists on not wasting any ingredient. “When I was 5 years old, I left some pieces of rice in a bowl at a family dinner. My grandfather was so angry, and I asked him, ‘Why?’ He replied, ‘Rice is our culture and you need to respect the farmer. No farmer, no rice.’ I was shocked, and from that time on, I have never left food on my plate.”

It is this set of instilled values and experiences that have made Chef Yoshinori so well-respected in the food industry.  He continues to make all of the cuisine prepared at Jai the perfect blend of culture, training and understanding.

Chef Yoshi's Sake & Sushi Class > >