| Chef and co-owner, Mark Vann was born in Lubbock, Texas. He began cooking in the kitchen of his father's catering business. By the age of 19 he founded his own catering business. Wishing to further his knowledge and feed his passion for food and wine, Mark moved to San Francisco to attend the California Culinary Academy. Following the Academy, he honed his skills at several well recognized restaurants and 5 star hotels, including The Cafe American, The Pierre in New York, The Four Seasons Clift Hotel, The Sonoma Mission Inn & Spa, The Hilton Hotel in Nagoya and The Tokyo American Club as well as several externships in Europe and Asia.
Mark and co-owner Lisa Smith, found the Fujimamas site in the summer of 1998. The site, formerly a tatami-mat factory, was gutted to the timbers, then re-emerged as the restaurant you see today by opening day in October 1998. The design and "feel" of Fujimamas is a result of Mark and Lisa's shared vision and hard work. |
|
 |
 |
| Chef Hyesham "Sham" Abdul Rashid , Fujimamas Chef de Cuisine, has traveled throughout Mayalasia, working in numerous restaurants and Hotels perfecting his craft. He has learned many new skills at Fujimamas starting first as a sous chef, Sham has been our Chef de Cuisine for many years, and his signature sushi rolls and wonderful wok creations are not to be missed!. |
|
 |
|
| Lauren Shannon Managing Director of Fujimamas- comes from a background of entrepreneurial business development in the Food/Beverage and hospitality industry. She has studied new world wine, and is passionate about customer relations, excellence in service, and community building. She brings her energy to Fujimamas team through events, community outreach and a general love of the business. |
|
 |
|
| Originally from Tokyo, Tomo Hashimoto grew up in Chicago and Houston before returning to Tokyo to finish college. Tomo is the nuts and bolts keeping the restaurant organized and fine-tuned from the administration side. She has a great deal of passion and never-ending patience! |
|
 |
|
|
| Hideki Matsunaga, Is helping to lead our Senior Staff. He studied Hotel & Restaurant Management in Florida,U.S.A., and has been working in the
hospitality industry since then. He has experience in the full range of styles of service, from fine dinning
to casual restaurants in several countries. One of Hidek's main jobs is to take care of all of our Party guests and help plan Fujimamas Famous special events. He also helps keep our day to day operations running smoothly- and he runs our growing delivery business.
|
|
 |
|
| Our Catering Operations Manager Ramon Salazar Takahashi's dedication to our guests and relentless attention to detail make him one of Fujimamas key players. With energy to boot he makes catering for up to a 1000 persons seem like a breeze. Ramons diligent work has enabled Fujimamas to spin its catering services into our new and exciting "To The Moon & Back Catering" division. If you see someone balancing trays of petit fours, canapes and crates of champagne outside our door...thats probably Ramon! |
|
 |
|
| Jun Shirai, is our Lunch Manager. He brings his experience from the Tokyo Hotel scene to our team. Jun takes special care of Fujimamas regular Lunch Guests. Don't forget to ask him for our buy 10 get one free lunch card when you come see us Mon.-Fri. |
|
 |
|
| Armando P. Luna, brings his love of the Food and Beverage business to our Dinner service as our night time manager. A long time member of the Fujimamas family- Armando takes special care to welcome each and every guest and make sure your evening at Fujimamas will be oneof happy memories and delicious food. |
|
 |
|
| Alden Tay, Is one of our newest assistant managers. He takes pride in providing great service to our guests and helps with brunch, lunch and dinner. Alden's warm smile welcomes everyone who comes to Fujimamas. |
|
 |
|
| Jackie Ramos, has been with us for a few years and has spent that time learning all about Fujimamas style and cusine. She is now one of our Assitant Managers and She works especially hard training our new staff. Jackie has a friendly attitude and strives to make each of our guests comfortable and happy |
|
|
|
 |
|
|
