Don Yamauchi

Don Yamauchi is a famous chef.

Biography

Don Yamauchi decided to focus on cooking and let his other talents become pastimes.

A native of Chicago, Yamauchi is the product of a true “melting pot.” The son of a second-generation Japanese-American father and Filipina mother, Yamauchi spent his childhood near the Loyola University campus on the North side. His interest in food came early, with the aromas and flavors of his mother’s cooking and the “exotic” flavors of Japanese cuisine from his father’s family—plus his own all-American love of “fast food,” a weakness with him to this day.

At 11, Yamauchi moved with this family to Skokie, known for its large Jewish community. Living next door to a rabbi and his family, young Yamauchi would often visit there to turn on the home’s stove and electrical appliances for the family on the Sabbath, then return later to turn everything off. Along the way, he learned the flavors of yet another cuisine. From fifth grade on, Yamauchi enrolled in all the home economics and cooking classes available to him.

Yamauchi’s parents wanted him to pursue a career in music, and by the time he was 14 he was what one calls a virtuoso. As a teenager he was a member of the orchestra and toured the country. He also became involved in martial arts, and in only four years was awarded a black belt. He was so successful that at age 19 he placed third in the U.S. National Championships. He is still involved in the art and occasionally serves as a guest instructor. But it was his first love, cooking, that called to him. After working in fast food places and TGIFridays, he enrolled in the Kendall Culinary College. Two years later he had his first “real” job at the North Shore Hilton Hotel. His real training, however, started when he joined the staff at Carlos’ Restaurant, a highly successful three-star restaurant, where he worked under French (and Great) chef Roland Liccioni.

Those were difficult years, he says, trying to learn all the basics of fine French cooking while awakening to the flavor combinations in French tradition, and his own heritage. When Liccioni left Carlos’ to take over Le Francais, Yamauchi moved on to Le Mikado, an innovative spot where he tried his culinary wings. Returning to Carlos’ as sous chef under Gabriel Viti (also featured on Great Chefs), Yamauchi set his own style. When Viti left, Yamauchi took over as chef. Carlos’ has quickly developed a reputation for innovation and won four-star status. Carlos’ has received many honors and awards, including a “Top 25 Restaurants in the Nation” prize from Food & Wine Magazine. Yamauchi also was named in the "Top Ten New Chefs in America" by Food & Wine Magazine. Another award - for the musician and martial artist who wanted to cook — a Top Five Rising Chefs in America award by the James Beard Society.

Then it was on to Le Francais when Chef Jean Banchet retired. Yamauchi was selected personally by Great Chef Takashi Yagihashi to take over the kitchen at, Tribute Restaurant, in Farmington Hills, Michigan, when Yagihashi went to Las Vegas to open Okada at Wynn Las Vegas. After a successful run at Tribute, Yamauchi spent time at MGM Casino in Detroit and Forte Restaurant in Birmingham, Michigan, before settling in as Executive Chef at Motor City Casino.

References

• http://www.greatchefs.com/don-yamauchi/
• http://www.crainsdetroit.com/article/20090611/FREE/906119972#
• http://www.hotel-online.com/News/PR2003_3rd/Jul03_Yamauchi.html

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Name	Yamauchi, Don
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