Hinoki & the Bird is an imaginative dining concept that
pushes modern Californian cooking to vibrant new bounds. Taking cues from
travels through the Silk Road, the restaurant serves as a colourful
kaleidoscope where bright flavours, a healthy sensibility and technique
harmoniously collide.
Like
many great chefs, Kuniko Yagi received no formal culinary training, but the
artistic drive had always been with her. After graduating from Ferris College
in Tokyo, Yagi began a career in finance working at Gunmai Bank. It was not
long before she realized that the structured world of banking was not her
professional calling and she decided to take a leap of faith.
She left her native Japan for
the United States seeking inspiration that luckily did not take long to appear.
Upon arrival in Los Angeles, Yagi began to work as a server in a Japanese
noodle house where she discovered her affinity for gastronomy. She was inspired
by the energy of a kitchen and the pleasure that a chef can bring to guests
through the creativity on a plate. One day, she struck up a conversation
with a customer about the new passion she was unearthing and soon discovered he
was a chef himself, at one of the most acclaimed restaurants in the city no
less: Sona.
Sona’s chef, David Myers was moved by the way Yagi articulated
her desire to cook, something that he usually found in much more seasoned professionals,
and suggested that she stage in the Sona kitchen to see if her culinary
aspirations translated into reality.
Yagi was up to the
challenge. She found that the blend of traditional and modern flavors
with which Myers improvised perfectly suited her and her unwavering work ethic
was an asset in the breakneck world of professional kitchens. Myers
immediately recognized her dedication and offered her a coveted full time
position on the Sona team, something for which other chefs worked years to even
be considered. Yagi’s innate culinary skill combined with strong
determination, led to her rapid advancement through the ranks of the kitchen
where she worked her way from the amuse station to the sous chef position in
three years.
As is often seen with chefs,
Yagi did not follow a conventional career path, but she followed her heart and
worked tirelessly to achieve her goals. In 2007, Yagi was promoted to
chef de cuisine, a role which allowed her to lead talented cooks. Yagi
later assisted with key Culinary Lab restaurant openings, including Comme Ça
Las Vegas. Her passion informs her cooking with a unique sensibility and
flavors which span the globe from East to West.
For more information on this
beautiful establishment visit http://hinokiandthebird.com/
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