The Company
Shingo Kohara began TwoChefs with the goal of providing health conscious professionals with healthful, fresh alternatives to eating out. Together with fellow chef John Dean, they bring fifteen years of food service expertise, and their passion for food, to the creation of your meals.

TwoChefs also caters custom party events such as cooking class parties, wine tasting parties, and any other event where the personality and culinary skill of TwoChefs is needed.

 

Shingo Kohara - Founder
Shingo's passion for food and adventure took him from the San Francisco Bay Area to New York City where he graduated from the French Culinary Academy in 1999 with a degree in the Culinary Arts. He studied under Chefs Andre Soltner, Alain Sailac, Jacques Torres, and Jacques Pepin before taking a position at Balthazar, a top 10 frequented New York restaurant, where he continued his study of traditional French classics and rustic cuisine. He moved on to Colorado and Beano's Cabin, a private restaurant for exclusive members at the Beaver Creek Resort. Shingo then returned to New York and learned a Peruvian/Japanese fusion menu at trendy Sushi Samba before finally resettling in the Bay Area in 2003.

Before starting TwoChefs in 2004, Shingo prepared California Cuisine in San Mateo's popular Kingfish. In addition to his restaurant work, he has extensive experience as a private chef for individuals and families, many of whom have special dietary needs.

His artistic talents extend to the Martial Art of Tae Kwon Do. He has been practicing for 20 years, and is an experienced teacher and coach.

John Dean - Partner
What started out as a passionate hobby entertaining friends and family turned to profession in 1997 when John graduated from the Culinary Institute of America in Hyde Park New York. He had the fortune of working for some of the top chefs in the country. He spent most of his early years as the pastry chef at Campton Place Hotel in San Francisco, California.

Until recently John worked privately, and as an instructor for Parks and Recreations in Belmont, California. The more he worked with savory foods, the more he liked it. John’s last few years have been well spent here on the Peninsula working with the Avenir Restaurant Group as both a sous chef and pastry chef.

He continues his work as a private chef and loves doing private parties. John is especially fond of teaching and has remained enthusiastic over the years. He says, “ The more I experience, the more I enjoy all aspects of dining whether it’s sit down or take out, I am really passionate about food and I love sharing that experience.”