About
My name is Mariko, a lifelong resident of West Marin in the San Geronimo Valley. My father was an avid hunter, angler and forager which has deeply influenced much of who I am today. Family weekends were spent camping in the woods gathering around the camp fire and meandering through babbling creeks. Summers were spent in a small fishing village in Baja, California where the days were passed by fishing for dorado, marlin and tuna, much of which was brought back home with us to enjoy throughout the year. Dorado tonkatsu with rice and a simple cabbage slaw prepared by my Mom was a mainstay on the family table. The sensory memories of my childhood remain vivid - bags full of freshly foraged apricot scented chanterelle mushrooms, still dripping satchels of wild mussels, colorful abalone shells sprinkled throughout the backyard glinting in the sun and the countless hours spent meticulously plucking the feathers of wild game with my brother and twin sister.
With over 18 years of culinary experience, I bring a passion for seasonal, locally sourced cuisine to every dish. After graduating from culinary school in Portland, Oregon in 2007, I returned to the San Francisco Bay Area and honed my craft in esteemed establishments such as Insalatas restaurant in San Anselmo and Hog Island Oyster Co. in Marshall. As a private chef and freelance caterer, I've had the privilege of crafting bespoke culinary experiences for discerning clients throughout Marin County. My cooking style is deeply rooted in the coastal California bounty, often infused with Asian influences and elevated by the subtle nuances of hand-foraged wild ingredients found all over West Marin.