John-Carlos Kuramoto

Los Angeles

Contemporary Californian


Specialities

Contemporary Californian, farmers' market ingredients

About John-Carlos Kuramoto

John-Carlos Kuramoto was just 23 years old when he created a 12-course tasting menu for his prospective boss that was so stellar, it helped him clinch the head-chef position at Santa Monica’s venerable institution Michael’s. Still there after almost three years, Kuramoto has gained a reputation for delivering high-end contemporary American dishes with a modern, California flair. His mentors include famed chef Ming Tsai, with whom he trained under at Blue Ginger in Massachusetts. After Kuramoto moved to Los Angeles, he worked at Michael Cimarusti’s two Michelin-starred restaurant Providence and Mark Peel’s critically acclaimed Campanile. Kuramoto attended the Culinary Institute of America. He recently appeared on “Knife Fight,” a chef competition show on the Esquire Network.   


Interview with Chef John-Carlos Kuramoto



John-Carlos Kuramoto's Video Tutorials

“Chicken and Waffle” Chicken Wings

John-Carlos Kuramoto
Easy

This playful take on chicken and waffles delivers all the same flavors of the classic combo in finger-food format.

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Grilled Loup de Mer with Sunchoke Purée and Pea Tendrils

John-Carlos Kuramoto
Intermediate

This delicately flavored fish cooks up quickly, making for a fresh and healthy main dish.

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Classic Cheeseburger with Roasted Tomatoes and Caramelized Onions

John-Carlos Kuramoto
Easy

This flavor-packed twist on a classic cheeseburger incorporates onions caramelized in duck fat and slow roasted tomatoes.

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Asian Pear Kale Salad with Pomegranate and Burrata

John-Carlos Kuramoto
Easy

This salad incorporates creamy burrata cheese and black Tuscan kale for a diverse mix of textures and flavors.

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