I’m happy to announce that Chef Junji Umezu has joined Farm to Fork!
Every Farm to Fork chef is highly-skilled, personable, and unique. For Junji, good cooking starts with good ingredients. He believes that by using food grown by a local grower, you not only help your community but you get a peace of mind knowing that you are eating nourishing and quality food.
Having been born in Tokyo, trained in New York, and made a home in Minnesota for the last 12 years, Junji draws from a rich background when he cooks. Before he joined Farm to Fork, Junji was the chef of Origami, Zen Box Izakaya, and Lake and Irving restaurants.