Chef David has over 13 years of experience in the food and hospitality industry, receiving his culinary training at 3 leading restaurants in his native Southern California.
After graduating from Culinary School at the Le Cordon Bleu Pasadena, California in 2004 he moved to Irvine, California to work at the Hyatt Regency Hotel to help open the (at the time) new restaurant 6ix Park Grill.
Thereafter, he went to work as a Sous Chef apprentice under Chef Hiro Ohiwa at Cafe Hiro in Cypress.
In 2007,David started at the number one restaurant in Orange County, Marche Moderne at South Coast Plaza.
In 2008 David left Marche to assist in the opening of Andrei’s Conscious Cuisine as the restaurant Sous Chef.
David left Andrei’s to work at Charlie Palmer at South Coast Plaza under newly appointed,Executive Chef Seakyeoung Kim in 2010. While at Charlie Palmer, he acquired one of three coveted Sous Chef positions.
Chef David has dedicated his professional life with many years of intense training in 3 of O.C.’s top kitchens. Throughout those years, he has established a great reputation and developed long standing relationships with restaurateurs and his peers.
Erica Tjangnaka Owner/Pastry Chef
Chef Erica is the protégé of famed M.O.F., Chef Stephane Treand of ST Patisserie Chocolat in Costa Mesa, California. Chef StephaneTreand is extremely well known in the pastry world from California to Japan and everywhere else in between. Chef Erica was classmates with Chef David Fujimura, and graduated with honors from Le Cordon Bleu Pasadena, California in 2004.
She interned at Noe Restaurant in Los Angeles, California and shortly after that went to St. Regis Hotel and Resort in Dana Point, California. There, she worked with M.O.F. Chef Stephane for 2 years, moving up the ranks quickly.
In 2007, Erica went to Marche Moderne and worked under Chef Amelia.
Erica left the industry to start a family in 2010, and after her first child she slowly returned to her love and passion of the culinary arts. She decided to join Chef David at Charlie Palmer at South Coast Plaza as a pastry cook. Chef Seakyeong Kim recognized how rare her skill sets and palate were, and signed her on as the Pastry Consultant for Charlie Palmer. There she was heralded as one the best pastry chefs in California by both Chef Kim and Chef Charlie Palmer.
Almost a year after she started her consulting job, Chef Erica received a call from Chef Stephane to help open his (at the time) new pastry school in San Clemente in Spring of 2012. From there, he then hired her to help him with his shop in Costa Mesa. There she assisted him and many other top pastry chefs from all over the world during their teaching sessions. She was even asked to teach a couple basic technique classes for Chef Stephane’s school.
Chef Erica’s long-standing reputation of excellence and consistency amongst the top Pastry Chefs in not only the United States, but around the world, allows her limitless possibilities.