Charles Toshio Namba
Born and raised in Los Angeles to Japanese parents, Charles has been immersed in Japanese cuisine and culture since childhood.
After growing up in Beverly Hills, Charles made a move to New York in 2004, where he was part of the opening culinary team for EN Japanese Brasserie. Following EN, Charles spent several years immersed in classical French cuisine at Tribeca’s landmark Chanterelle restaurant, and was ultimately tapped as Chef de Cuisine for a new Asian sister restaurant, Macao Trading Company, which opened in 2008. In 2010, Charles returned home to Los Angeles to assist in the opening of Thomas Keller’s Beverly Hills location of Bouchon, where he spent several years working with traditional French bistro classics. In his free time, he often travels to Europe and Japan to eat as much delicious food as he can.