Hiroko Fujimoto

Hiroko Fujimoto has a diverse background in the culinary industry. Their most recent role was as the Task Force Executive Sous Chef & Culinary Consultant at Strategic Solution Partners. Prior to that, they worked at Park Hyatt Aviara Resort Golf Club & Spa as the Chef De Cuisine and Sous Chef Tournant. Hiroko gained experience as a Junior Sous Chef at Park Hyatt and as a Chef de Partie at The Watergate Hotel. Hiroko also worked at Marriott Hotels (The Marriott Marquis Washington D.C.) as a Chef de Partie, where they were part of the pre-opening team. Hiroko started their career as a Line Cook at W Hotels and Resorts World Manila. Before entering the culinary field, Hiroko worked as a Customer Service Representative at HSBC.

Hiroko Fujimoto started their education in 2009 at the Global Hospitality and Culinary Academy, where they studied Culinary Arts/Chef Training for a year. In 2013, they enrolled at Northern Virginia Community College and completed an Associate's Degree in Hospitality Administration/Management, which they finished in 2016.

In addition to their formal education, Hiroko Fujimoto also obtained two certifications. In December 2014, they completed the Hospitality Human Resources Management & Supervision 2.0 course offered by the National Restaurant Association. Furthermore, in June 2014, they obtained the ServSafe Food Protection Manager Certificate, also provided by the National Restaurant Association.