Tadashi Ono was born and raised in Tokyo, where he first began chef training, at age sixteen. Inspired by the mentorship of celebrated Japanese chef, ceramicist, and author, Rosanjin, Ono decided to further pursue his culinary career. Upon relocating to Los Angeles, Ono made a name for himself, with his signature Japanese-French fusion cuisine, at Le Petite Chaya and L’Orangerie. Ono relocated, again, to New York City, where he served as Executive Chef at La Caravelle, the once Midtown Mecca for French gastronomy, for nine years. In 2003, Ono opened his signature restaurant, Matsuri, in the basement of New York’s Maritime Hotel. In 2009, Ono released the cookbook, Japanese Hot Pots, with co-author, Harris Salat.
Ono has been recognized in The New York Times, Gourmet Magazine, and Food & Wine Magazine. William Grimes, of The New York Times, has described Ono’s work as, “a natural idiom for culinary poetry.” Ono just recently opened his latest venture, Maison O, in New York City.