Rising Star Chef Atsushi Takatsuki of M.B. Post - Biography

Manhattan Beach, CA

May 2014

Atsushi Takatsuki was born in Los Angeles and raised in the South Bay. His paternal grandparents were tangerine farmers from Shikoku, Japan. His maternal grandparents were strawberry farmers in California. Takatsuki’s mother is the best cook he knows. Growing up, she showed her children that cooking is something you do for people you care about. When Takatsuki completed his last growth spurt in the eighth grade, his dream of playing for the L.A. Lakers was squashed. He then went into cooking, not because he had to, but because he loved it.  

Takatsuki studied at the California Culinary Academy and apprenticed at Jules Verne in Paris. His first professional position was at FP Patisserie in New York. There he worked closely with Philippe Bertineau, who after two years sent Takatsuki to Le Bernardin. Spending two more years in the house that Ripert built, Takatsuki left Le Bernardin and the East Coast for his hometown, where he joined the Thousand Cranes team at the New Otani Hotel. Next, he earned the executive sous chef position at Michael Mina’s Stonehill Tavern, followed by a chef de cuisine gig at Café Del Rey.  Three years later, he joined StarChefs.com Rising Star Chef David LeFevre’s opening team at MB Post as chef de cuisine. In his role there, Takatsuki serves food with great integrity, humility, and soul—just the way his mother taught him.