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Fujimamas

About Us

Chef David started his career as Lead Line Cook at Marriott Warner Center, and subsequently as the Executive Chef at Sedona Restaurant and La Pasta Restaurant in California. Wanting to develop his skills further he attended and then graduated from the California Culinary Academy in 1995 (now Le Cordon Bleu - California Culinary Academy). He joined the opening team of the Beverly Hills Hotel after their $100 million restoration. He went on to work for the next three years as the Lead Cook for the famous Polo Lounge private dining room. But, new adventures beckoned and a reply to an ad in the Los Angeles Times in early 1998 led to a position with Merriman’s Restaurant in Waimea, Hawaii.

In 2005 David joined the Fairmont Orchid taking the Fairmont Orchid’s Grille restaurant to its second Four Diamond rating as awarded by the American Automobile Association and some of the highest scores for food quality and presentation in the Fairmont Hotels & Resorts collection. In Mid 2006 David accepted the position of Chef de Cuisine at the Fairmont Orchids’ Browns Beach. David left in late 2007 to pursue his own course and create new venues in fine dining.

David has enjoyed exploring the island of Hawaii and creating dishes based on Hawaii Regional Cuisine. The availability of fresh produce, fresh fish and local lamb and beef combined with his creative flexibility has brought him to create what he calls Big Island Cuisine.

Now with the acquisition of Fujimamas you will be able to enjoy both Mark Vann's Asian Inspired and David's Big Island Cuisines.

If you have comments, suggestions or problems please contact the webmaster at webmaster@fujimamashawaii.com