My Experience
artist, designer, restauranteur + more
Design +Operations
After studying Art & Design at Columbia College Chicago, I operated restaurants, including serving as their main Creative & Designer. While founding Fujimura Hospitality, the team and I set out to establish each restaurant as a community-oriented, neighborhood-specific, full service location.
During my time (7+ yrs) as Director of Operations for Fujimura Hospitality, we grew from a team of 20 to a team of over 120 employees. This unique experience, Operator & Designer, gave me a full picture of the ‘day-to-day’ of over a dozen businesses, including millions of customers’ experience with Websites, Social Media, eCommerce Stores, and Scheduling Systems. I began designing full-time in 2021 after moving to Seattle.
In March 2023, I took the role of Hospitality & Operations Manager for Hama Hama Oyster Co, a local oyster and clam farm. The company also welcomes 500+ visitors per day in peak season to a farm-to-table restaurant: the Oyster Saloon. The Farm Store, open for 50+ years, sells live shellfish and fresh seafood. Clams and oysters make up an integral part of the culture and business on the Olympic Peninsula, and I’m inspired by the community around it.
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March 2013 - August 2020
Director of Operations for the following restaurants
Arami Japanese sushi concept with a family backstory.
additional locations | Arami at Midway International Airport. Arami Sake Market, an eCommerce market selling rare sakes. Arami food hall ‘stalls’ at Time Out Market Chicago. Ani Japanese hot kitchen spot influenced by Arami’s menu
Entente Michelin star restaurant with neighborhood roots
additional locations | Entente’s food hall ‘stalls’ at Time Out Market Chicago
Lucky Klucker a cheeky, delivery-only chicken sandwich spot
Heineken Pub97 family-oriented bar & restaurant for Chicago Fire MLS team fans
Lono Poke a Hawaiian poke bowl concept with a quality menu and fast pick up