Takashi Mizukami graduated from Vancouver’s Dubrulle Culinary Art Institute top of his class before going on to sharpen his knives in some of Vancouver’s busiest hotels and restaurants. With a background steeped in classic techniques and a penchant for detail, Takashi has a foundation that is rooted in a diverse array of cuisines.

After several years working behind the scenes, Takashi decided he wanted to be more involved in the social aspect of cooking through working with people directly and watching them learn and enjoy the process. Takashi joined chef David Robertson at The Dirty Apron Cooking School prior to the August 2009 opening, and has been a key member of the team ever since. In addition to assisting students during classes, Takashi has a hand in developing new curriculum and leading classes that focus on popular world cuisines such as Korean and Japanese.

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