Masako Morishita is a Japanese executive chef based in Washington, D.C.. [1] [2] She was named as the James Beard Foundation's 2024 Emerging Chef. [1] [3]
Morishita was born in Kobe, Japan. [1] Her family has worked in the restaurant business for a century. Her family's restaurant, Morishita Liquor and Bar, is run by her mother and father. [1] [2] Morishita's grandmother previously ran and was a cook at Morishita Liquor and Bar. [1] [2]
In 2013, she traveled to the United States as an exchange student in Poplar, Wisconsin. [2] [4]
Morishita was a member of the Washington Redskins cheerleading squad from 2013 to 2018. [1] [4] [5] She was the team's first non-American born captain. [1]
In 2019, Morishita filed a lawsuit against her then ex-boyfriend chef Andrew Chiou and the business Momo Yakitori, which is an LLC legally under Chiou's name, for $66,000. [6] Morishita's attorney stated Morishita was entitled to damages regarding the salary she was allegedly owed; however, Chiou claims that Morishita was never actually an employee at the restaurant. [6] Also in 2019, Morishita opened her first solo pop-up, Otabe. [1] [7] In 2021, Maxwell Park, a Washington, D.C. wine bar, commissioned Morishita for several dishes for tastings and eventually hired her as executive chef. [1] She worked at Maxwell Park until 2022. [2] [7] [8]
After leaving Maxwell Park in 2022, she started working as executive chef at Perry's, a forty-year old sushi restaurant located in the Adams Morgan neighborhood. [2] [9] [10] [7] At Perry's, she started a new Japanese breakfast service. [2] [3] [11] She is also the first Japanese woman to hold the executive chef position in Perry's history. [7]
In 2023, Morishita was named at "Chef of the Year" by D.C. Eater. [12]
In 2024, she was named as the James Beard Foundation's Emerging Chef. [1] [3] [13] She was also nominated as a finalist by the Restaurant Association Metropolitan Washington (RAMW) in its "Rising Culinary Star of the Year" category. [14]
She is also a member of the United States Department of State's American Culinary Corps. [15]