Akiko Thurnauer, from Tokyo, studied art in Japan before moving to New York 28 years ago to study English. She began pursuing a culinary career after her homemade lunchboxes gained attention at her husband's office, leading to features in the New York Times and New York Post.
Akiko has worked at top restaurants like Nobu Tribeca, Pichet Ong’s PON*G, and ran her own restaurant, Family Recipe. She’s been head chef at Mission Chinese Food, executive chef at EN Japanese Brasserie, and appeared on Chopped and Midnight Feast.
Follow Akiko on Instagram @missakikogohan
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