Rising Star Pastry Chef Marika Shimamoto Doob of Charles Chocolates - Biography
San Francisco, CA
Marika Shimamoto Doob is a native of San Diego, California, who grew up visiting her grandparents’ farm in the Imperial Valley. “I learned quickly that even the sweetest cantaloupes, figs and oranges from the grocery store lacked the complexity and flavor of those picked fresh from my grandparents’ farm,” she says. After graduating from San Diego State University with a Bachelor of Science in Foods and Nutrition, Doob accepted a position at L’Auberge Hotel and Resort in nearby Del Mar, under the direction of chef Jaime West. Realizing she wanted to pursue cooking even more seriously, Doob began her studies at the California Culinary Academy in San Francisco. While attending the CCA, Doob simultaneously worked for chef Bruce Hill at San Francisco’s Waterfront Restaurant, ultimately running the entire pastry department. In 1999, Doob was hired as pastry chef of the seminal Hawthorne Lane, working with owner David Gingrass and executive chef Bridget Batson.
In 2004 she was asked to head the pastry team at Fifth Floor.
A year later, Doob decided she was interested in specializing in chocolate and left to work at San Francisco chocolate store Charles Chocolates. She is currently the Production Manager, so she leads a team of chocolatiers to produce quality artisanal chocolates and develops new flavors. In her spare time she participates in Save Our Strength’s Taste of the Nation, The Tibetan Aid Project, Project Open Hand’s “Dessert First,” and Meals on Wheels.
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