“Cooking is like painting
or writing a song,
just as there are only
so many notes or colors,
there are only so many flavors – it’s how you
combine them that sets
Wolfgang Puck, American Celebrity Chef
For The Love Of Family, Friends And Food
Goichi Matsumoto's love of food pervades almost everything he does. You can almost smell the spices and hear the rattle of pans as he recalls one of his culinary stories. His life is an amusing narrative remembered through the palate. Through feasts and foibles, trial and error, training and travels, he has explored his identity as a chef and restaurateur and discovered that food feeds us through heart, soul and stomach.
Goichi's love of the culinary arts began long before his professional schooling. It began as a child when he started helping with his parents' small Japanese restaurant in Times Square, New York City. His parents' small establishment, on 42nd and Broadway, was in the midst of the bustling urban atmosphere of the 70s and 80s. It was here that Goichi became immersed in his family's bistro-style eatery which served traditional asian fare such a Yakitori and Ramen.
Chef and Founder of Anatomic Cooking
Surrounded by cutting boards, steaming pots, and heady aromas, the impressionable young Goichi would clean dishes, cut and fry vegetables and even walk through the busy streets of the big apple to procure fresh produce for the his family's business. He enjoyed every aspect of the restaurant business and this is where his fascination with food solidified.
Goichi spent over a decade helping with and observing his family's day-to-day restaurant operations. “Most people grow up watching their folks performing cooking tasks in the kitchen,” he explained. “The restaurant business and foodservice kitchen was part and parcel of my daily life. The transition to becoming a professional chef was very natural for me.” He went on to add, “As a young man, I believed that I could definitely expand on what I knew. There was an entire world of creative cuisines out there and I was definitely hungry for it.”
To this day, Goichi shares lessons learned at the hands and kitchens of family members, award-winning master chefs and the colorful characters throughout his life. From growing up in the family business to the high-paced workings of some the world's most notable dining establishments, his culinary accounts are rich with all he has encountered. In these last decades, Goichi has been immersed in the grueling world of elite chefdom. His adventures include working from the ground up at the famous New York Athletic Club to revitalizing an olde world operation for a duchess in the picturesque Tuscan countryside.