{"id":22,"date":"2026-07-19T14:36:43","date_gmt":"2026-07-19T05:36:43","guid":{"rendered":"http:\/\/localhost:10033\/?page_id=22"},"modified":"2026-08-23T15:47:14","modified_gmt":"2026-08-23T06:47:14","slug":"about","status":"publish","type":"page","link":"https:\/\/fumiko-kono.com\/en\/about\/","title":{"rendered":"About_en"},"content":{"rendered":"\n<div class=\"wp-block-snow-monkey-blocks-container smb-container c-container smb-container--no-gutters container_wide about_wrap\"><div class=\"smb-container__body is-layout-constrained wp-block-snow-monkey-blocks-container-is-layout-constrained\">\n<div class=\"wp-block-snow-monkey-blocks-container smb-container c-container about_nav\"><div class=\"smb-container__body is-layout-constrained wp-block-snow-monkey-blocks-container-is-layout-constrained\">\n<ul class=\"wp-block-list\">\n<li><a href=\"#about\" title=\"\">About<\/a><\/li>\n\n\n\n<li><a href=\"#philosophy\" title=\"\">Philosophy<\/a><\/li>\n\n\n\n<li><a href=\"#career\" title=\"\">Career<\/a><\/li>\n\n\n\n<li><a href=\"#publications\" title=\"\">Publications<\/a><\/li>\n\n\n\n<li><a href=\"#awards\" title=\"\">Awards<\/a><\/li>\n\n\n\n<li><a href=\"#media\" title=\"\">Media<\/a><\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-snow-monkey-blocks-container smb-container c-container smb-container--no-gutters about_content\"><div class=\"smb-container__body is-layout-constrained wp-block-snow-monkey-blocks-container-is-layout-constrained\">\n<h2 id=\"about\" class=\"wp-block-heading is-style-heading01 anchorlink\">About<\/h2>\n\n\n\n<div class=\"wp-block-snow-monkey-blocks-container smb-container c-container smb-container--no-gutters about_content02\"><div class=\"smb-container__body is-layout-constrained wp-block-snow-monkey-blocks-container-is-layout-constrained\">\n<h3 class=\"wp-block-heading is-style-heading05\">Fumiko Kono<\/h3>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column about_photo is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:280px\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1054\" height=\"1466\" src=\"https:\/\/fumiko-kono.com\/wp_2026\/wp-content\/uploads\/2026\/08\/\u2605\u2605About-\u5192\u982d\u7d39\u4ecb-\u72d0\u91ce\u6276\u5b9f\u5b50.jpg\" alt=\"\" class=\"wp-image-477\" srcset=\"https:\/\/fumiko-kono.com\/wp_2026\/wp-content\/uploads\/2026\/08\/\u2605\u2605About-\u5192\u982d\u7d39\u4ecb-\u72d0\u91ce\u6276\u5b9f\u5b50.jpg 1054w, https:\/\/fumiko-kono.com\/wp_2026\/wp-content\/uploads\/2026\/08\/\u2605\u2605About-\u5192\u982d\u7d39\u4ecb-\u72d0\u91ce\u6276\u5b9f\u5b50-216x300.jpg 216w, https:\/\/fumiko-kono.com\/wp_2026\/wp-content\/uploads\/2026\/08\/\u2605\u2605About-\u5192\u982d\u7d39\u4ecb-\u72d0\u91ce\u6276\u5b9f\u5b50-736x1024.jpg 736w, https:\/\/fumiko-kono.com\/wp_2026\/wp-content\/uploads\/2026\/08\/\u2605\u2605About-\u5192\u982d\u7d39\u4ecb-\u72d0\u91ce\u6276\u5b9f\u5b50-768x1068.jpg 768w, https:\/\/fumiko-kono.com\/wp_2026\/wp-content\/uploads\/2026\/08\/\u2605\u2605About-\u5192\u982d\u7d39\u4ecb-\u72d0\u91ce\u6276\u5b9f\u5b50-124x172.jpg 124w\" sizes=\"auto, (max-width: 1054px) 100vw, 1054px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"wp-block-paragraph\">Fumiko Kono is a culinary producer. In 1997, she graduated at the top of her class from Le Cordon Bleu Paris, one of the world\u2019s most prestigious culinary schools. She subsequently served as Sous Chef at the three-Michelin-starred restaurant L\u2019Arp\u00e8ge in Paris.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Since 2001, she has been based in Paris, working as a private chef for VIP clients around the world. Her distinguished clientele has included Mrs. Bernadette Chirac, former First Lady of France, and Mrs. Suzanne Mubarak, former First Lady of Egypt. She has created exceptional dining experiences for prominent figures from a wide range of fields, further expanding her work internationally.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">She later served as Executive Chef at the renowned Parisian gourmet institution FAUCHON. Today, alongside her role as an instructor at the culinary school founded by Alain Ducasse, she is actively engaged in a wide range of food-related production and consulting activities in Japan. As General Producer of JAL\u2019s Meal Service, she develops concepts and provides strategic advice aimed at creating new value in in-flight dining.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In New York, she is also involved in planning and developing caf\u00e9 menus that incorporate local lifestyles and food trends. Working across Paris, Japan, and New York, she continues to explore new possibilities in food and propose unprecedented, enriching culinary experiences, with a strong commitment to sustainability.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div aria-hidden=\"true\" class=\"wp-block-fsb-flexible-spacer fsb-flexible-spacer\"><div class=\"fsb-flexible-spacer__device fsb-flexible-spacer__device--lg\" style=\"height:120px\"><\/div><div class=\"fsb-flexible-spacer__device fsb-flexible-spacer__device--md\" style=\"height:60px\"><\/div><div class=\"fsb-flexible-spacer__device fsb-flexible-spacer__device--sm\" style=\"height:40px\"><\/div><\/div>\n<\/div><\/div>\n\n\n\n<h2 id=\"philosophy\" class=\"wp-block-heading is-style-heading01 anchorlink\">Philosophy<span data-fontsize=\"18px\" style=\"font-size: 18px;\" class=\"vk_inline-font-size\">\u3000Message from Fumiko<\/span><\/h2>\n\n\n\n<figure class=\"wp-block-image size-full img_w_100\"><img loading=\"lazy\" decoding=\"async\" width=\"2300\" height=\"1194\" src=\"https:\/\/fumiko-kono.com\/wp_2026\/wp-content\/uploads\/2026\/08\/about_photo.jpg\" alt=\"\" class=\"wp-image-490\" srcset=\"https:\/\/fumiko-kono.com\/wp_2026\/wp-content\/uploads\/2026\/08\/about_photo.jpg 2300w, https:\/\/fumiko-kono.com\/wp_2026\/wp-content\/uploads\/2026\/08\/about_photo-300x156.jpg 300w, https:\/\/fumiko-kono.com\/wp_2026\/wp-content\/uploads\/2026\/08\/about_photo-1024x532.jpg 1024w, https:\/\/fumiko-kono.com\/wp_2026\/wp-content\/uploads\/2026\/08\/about_photo-768x399.jpg 768w, https:\/\/fumiko-kono.com\/wp_2026\/wp-content\/uploads\/2026\/08\/about_photo-1536x797.jpg 1536w, https:\/\/fumiko-kono.com\/wp_2026\/wp-content\/uploads\/2026\/08\/about_photo-2048x1063.jpg 2048w, https:\/\/fumiko-kono.com\/wp_2026\/wp-content\/uploads\/2026\/08\/about_photo-172x89.jpg 172w\" sizes=\"auto, (max-width: 2300px) 100vw, 2300px\" \/><\/figure>\n\n\n\n<div aria-hidden=\"true\" class=\"wp-block-fsb-flexible-spacer fsb-flexible-spacer\"><div class=\"fsb-flexible-spacer__device fsb-flexible-spacer__device--lg\" style=\"height:30px\"><\/div><div class=\"fsb-flexible-spacer__device fsb-flexible-spacer__device--md\" style=\"height:30px\"><\/div><div class=\"fsb-flexible-spacer__device fsb-flexible-spacer__device--sm\" style=\"height:10px\"><\/div><\/div>\n\n\n\n<div class=\"wp-block-snow-monkey-blocks-container smb-container c-container smb-container--no-gutters about_content02\"><div class=\"smb-container__body is-layout-constrained wp-block-snow-monkey-blocks-container-is-layout-constrained\">\n<h3 class=\"wp-block-heading is-style-heading05\">A Dialogue with Ingredients<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Cooking begins the very moment I touch an ingredient.<br>What is the ingredient before me trying to tell me? As I listen closely to its voice, I bring each dish to life. This dialogue with ingredients is at the heart of my approach to cooking.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Take the vegetables of early spring that we have eagerly awaited. It would be a pity to peel them unnecessarily. Instead, I cook them gently and slowly, taking care not to subject them to undue stress. In doing so, I can preserve their natural aromas, flavors, and freshness while bringing out their true deliciousness.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">These vegetables have endured the long, harsh winter and finally emerged with the arrival of spring. Through cooking, we can take in not only their flavors, but also the vitality they have gained from nature. I believe that cooking is also an act of connecting people with nature.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The French word <em>assaisonner<\/em>, meaning \u201cto season,\u201d contains the word <em>saison<\/em>, meaning \u201cseason.\u201d<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In other words, just as we allow ourselves to be immersed in the richness of the changing seasons, we should season each ingredient in harmony with the season in which it naturally belongs. When we do so, food that is gentle on the body and naturally delicious comes to life.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When I continue to create food in this way, day after day, I find myself looking forward more and more to the smiles of those gathered around the table.<\/p>\n\n\n\n<h3 class=\"wp-block-heading is-style-heading05\">Positive Healthy Living<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">At the heart of my philosophy is what I call Positive Healthy Living.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rather than imposing restrictions or calorie limitations, I seek to bring out the fullest flavor of fresh vegetables and create healthy culinary experiences that leave both body and mind feeling truly nourished\u2014allowing the body to relax and the mind to feel calm and at ease.<\/p>\n\n\n\n<h3 class=\"wp-block-heading is-style-heading05\">Sharpening the Senses<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Cooking cannot be completed by following a manual alone.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I engage all five senses\u2014observing an ingredient\u2019s color, aroma, texture, sound, and taste\u2014to understand its condition on that particular day and determine the appropriate cooking method and level of heat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Even the same ingredient can vary in character depending on the season, climate, and conditions on the day it was harvested. That is why I value taking the time to engage with each ingredient individually and finding the method best suited to it in that particular moment.<\/p>\n\n\n\n<h3 class=\"wp-block-heading is-style-heading05\">Sustainability: Making the Most of Every Part of an Ingredient<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">I believe sustainability is not simply about \u201cnot throwing things away,\u201d but about recognizing and exploring the full potential of every ingredient.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Parts that are commonly discarded\u2014such as vegetable peels, seeds, and pith\u2014each have their own unique aromas, textures, and flavors.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">By looking at these parts anew as ingredients in their own right, I transform them into new and unexpected forms of deliciousness. By balancing the reduction of food waste with the creativity of a chef, I strive to make the fullest possible use of every part of an ingredient and honor the life it holds.<\/p>\n\n\n\n<h3 class=\"wp-block-heading is-style-heading05\">Crafting Stories Through Cuisine<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Every dish has a story behind it.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The land and climate in which an ingredient was grown, the passion and dedication of the producer, and the culture and history passed down through generations\u2014all of this context is an essential part of cooking.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I believe that a chef\u2019s role is not simply to prepare and cook ingredients, but also to receive the stories behind them and pass those stories on to others through each dish. In this sense, a chef is also a storyteller, weaving together the stories that connect ingredients, people, and places.<\/p>\n\n\n\n<h3 class=\"wp-block-heading is-style-heading05\">Designing Meaningful Culinary Experiences<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">What I seek to create is not simply \u201cdeliciousness\u201d that ends on the plate.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It is the design of a complete culinary experience\u2014one that encompasses not only the taste and aroma of the food, but also the space, the passage of time, the people gathered around the table, the story behind each ingredient, and the thoughts and dedication of those who produce it.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I believe that deliciousness is shaped not only by what we eat, but also by where we eat, who we share it with, and how we feel as we experience it. Understanding the story behind our food is also an essential part of what makes it delicious.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When we eat with empathy for the people involved in bringing food to our table, food becomes more than nourishment or personal enjoyment. It gains the power to connect people with nature, people with society, and people with one another.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Beginning with the simple joy of saying, \u201cThis is delicious,\u201d I seek to create culinary experiences that enrich both body and mind, ultimately leading toward a greater sense of well-being.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This is what cooking means to me, and what I believe food can make possible.<\/p>\n\n\n\n<div aria-hidden=\"true\" class=\"wp-block-fsb-flexible-spacer fsb-flexible-spacer\"><div class=\"fsb-flexible-spacer__device fsb-flexible-spacer__device--lg\" style=\"height:120px\"><\/div><div class=\"fsb-flexible-spacer__device fsb-flexible-spacer__device--md\" style=\"height:60px\"><\/div><div class=\"fsb-flexible-spacer__device fsb-flexible-spacer__device--sm\" style=\"height:40px\"><\/div><\/div>\n<\/div><\/div>\n\n\n\n<h2 id=\"career\" class=\"wp-block-heading is-style-heading01 anchorlink\">Career<\/h2>\n\n\n\n<div class=\"wp-block-snow-monkey-blocks-container smb-container c-container smb-container--no-gutters about_content02\"><div class=\"smb-container__body is-layout-constrained wp-block-snow-monkey-blocks-container-is-layout-constrained\">\n<figure class=\"wp-block-table is-style-table_border\"><table><tbody><tr><td>1997<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Grand Dipl\u00f4me&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Le Cordon Bleu Paris<\/strong><\/span><br>Graduated top of the class in both Cuisine and P\u00e2tisserie.<\/td><\/tr><tr><td>1997\u20132001<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Sous Chef&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Arp\u00e8ge<\/strong><\/span><br>Trained under Chef Alain Passard at the Michelin three-star restaurant Arp\u00e8ge, and was promoted to Sous Chef within three years.<\/td><\/tr><tr><td>2001\u2013Present<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Private Chef<\/mark><br>Established an independent career in Paris as a private chef, traveling internationally to serve distinguished clients including Mrs. Bernadette Chirac, former First Lady of France; Mrs. Suzanne Mubarak, former First Lady of Egypt; and VIPs from the political and business communities across London, Geneva, and North America.<\/td><\/tr><tr><td>2005\u20132008<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Executive Chef&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Fauchon<\/strong><\/span><br>Appointed Executive Chef at <strong>Fauchon<\/strong> in Paris, becoming the first woman and the first Asian to hold the position.<\/td><\/tr><tr><td>2009\u20132011<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Culinary Consultant&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Galeries Lafayette<\/strong><\/span><br>Served as restaurant consultant for <strong>Galeries Lafayette<\/strong>, one of Paris&#8217;s leading department stores.<\/td><\/tr><tr><td>2009\u2013Present<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Visiting Chef Instructor&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>\u00c9cole Ducasse Paris Studio<\/strong><\/span><br>Serves as a Visiting Chef Instructor at \u00c9cole Ducasse Paris Studio, the culinary and pastry school founded by Alain Ducasse.<\/td><\/tr><tr><td>2013\u2013Present<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Inflight Meal Consultant&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Japan Airlines (JAL)<\/strong><\/span>&nbsp;&nbsp;<a href=\"https:\/\/www.jal.co.jp\/jp\/ja\/inter\/service\/meal\/chef\/chef-6.html\" target=\"_blank\" rel=\"noreferrer noopener\"><span style=\"font-size:12px\" class=\"sme-font-size\">URL<\/span><\/a><br>Develops inflight menus for First Class and Business Class on international routes.<\/td><\/tr><tr><td>2024\u2013Present<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Lecturer&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Kyoto University of the Arts<\/strong><\/span><br>Teaches the course Designing Culinary Experiences in the Food Culture Design Program.<\/td><\/tr><tr><td>2025\u2013Present<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\"><strong>General Advisor, Meal Service<\/strong>&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Japan Airlines (JAL)<\/strong><\/span><\/strong><\/span>&nbsp;&nbsp;<span style=\"font-size:12px\" class=\"sme-font-size\"><a href=\"https:\/\/www.jal.co.jp\/jp\/ja\/inter\/service\/meal\/chef\/chef-6.html\" target=\"_blank\" rel=\"noreferrer noopener\">URL<\/a><\/span><br>Provides strategic direction for inflight dining and airport lounge culinary concepts, helping create new value and enhance the overall guest experience.<\/td><\/tr><tr><td>2026\u2013Present<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Lecturer &amp; Researcher&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Keio STAR, Keio University<\/strong><\/span><br>Conducts research and develops proposals for future food experiences that advance both human and planetary well-being while promoting initiatives beyond the Sustainable Development Goals (SDGs).<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<div aria-hidden=\"true\" class=\"wp-block-fsb-flexible-spacer fsb-flexible-spacer\"><div class=\"fsb-flexible-spacer__device fsb-flexible-spacer__device--lg\" style=\"height:120px\"><\/div><div class=\"fsb-flexible-spacer__device fsb-flexible-spacer__device--md\" style=\"height:60px\"><\/div><div class=\"fsb-flexible-spacer__device fsb-flexible-spacer__device--sm\" style=\"height:40px\"><\/div><\/div>\n<\/div><\/div>\n\n\n\n<h2 id=\"publications\" class=\"wp-block-heading is-style-heading01 anchorlink\">Publications<\/h2>\n\n\n\n<div class=\"wp-block-snow-monkey-blocks-container smb-container c-container smb-container--no-gutters about_content02\"><div class=\"smb-container__body is-layout-constrained wp-block-snow-monkey-blocks-container-is-layout-constrained\">\n<figure class=\"wp-block-table is-style-table_border\"><table><tbody><tr><td>2006<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">100 Japanese Women Recognized Around the World&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Newsweek<\/strong><\/span>&nbsp;&nbsp;<a href=\"https:\/\/www.fujisan.co.jp\/product\/5766\/b\/119982\/\" target=\"_blank\" rel=\"noreferrer noopener\"><span style=\"font-size:12px\" class=\"sme-font-size\">URL<\/span><\/a><\/td><\/tr><tr><td>2007<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Fumiko&#8217;s Gentle Hands: The Birthplace of Cuisine&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Asahi Publishing<\/strong><\/span>&nbsp;&nbsp;<a href=\"https:\/\/www.asahipress.com\/bookdetail_norm\/9784255003849\/\" target=\"_blank\" rel=\"noreferrer noopener\"><span style=\"font-size:12px\" class=\"sme-font-size\">URL<\/span><\/a><\/td><\/tr><tr><td>2009<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Le Bec et Fumiko: Bistro Nouveau&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Bungeishunj\u016b<\/strong><\/span><\/td><\/tr><tr><td>2009<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">La Cuisine de Fumiko: 120 Recipes by Fumiko Kono&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Albin Michel<\/strong><\/span>&nbsp;&nbsp;<a href=\"https:\/\/www.amazon.co.jp\/CUISINE-FUMIKO-%E3%83%95%E3%83%9F%E3%82%B3%E3%81%AE120%E7%9A%BF-%E7%8B%90%E9%87%8E-%E6%89%B6%E5%AE%9F%E5%AD%90\/dp\/4418113177\" target=\"_blank\" rel=\"noreferrer noopener\"><span style=\"font-size:12px\" class=\"sme-font-size\">URL<\/span><\/a><\/td><\/tr><tr><td>2010<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Delicious Paris with Fumiko Kono&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Bunka Publishing Bureau<\/strong><\/span>&nbsp;&nbsp;<a href=\"https:\/\/www.amazon.co.jp\/%E7%8B%90%E9%87%8E%E6%89%B6%E5%AE%9F%E5%AD%90%E3%81%AE%E3%81%8A%E3%81%84%E3%81%97%E3%81%84%E3%83%91%E3%83%AA-%E7%8B%90%E9%87%8E-%E6%89%B6%E5%AE%9F%E5%AD%90\/dp\/4579211243\" target=\"_blank\" rel=\"noreferrer noopener\"><span style=\"font-size:12px\" class=\"sme-font-size\">URL<\/span><\/a><\/td><\/tr><tr><td>2014<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">The Traveling Chef&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>KADOKAWA<\/strong><\/span>&nbsp;&nbsp;<a href=\"https:\/\/www.kadokawa.co.jp\/product\/321303000057\/\" target=\"_blank\" rel=\"noopener\" title=\"\"><span style=\"font-size:12px\" class=\"sme-font-size\">URL<\/span><\/a><\/td><\/tr><tr><td>2015<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">The Flavors of Paris&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Shueisha<\/strong><\/span>&nbsp;&nbsp;<a href=\"https:\/\/www.shueisha.co.jp\/books\/items\/contents.html?isbn=978-4-08-780758-5\" target=\"_blank\" rel=\"noreferrer noopener\"><span style=\"font-size:12px\" class=\"sme-font-size\">URL<\/span><\/a><\/td><\/tr><tr><td>2019<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Simple French Hospitality&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Sekaibunka Publishing<\/strong><\/span>&nbsp;&nbsp;<a href=\"https:\/\/books.sekaibunka.com\/book\/b10102887.html\" target=\"_blank\" rel=\"noreferrer noopener\"><span style=\"font-size:12px\" class=\"sme-font-size\">URL<\/span><\/a><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<div aria-hidden=\"true\" class=\"wp-block-fsb-flexible-spacer fsb-flexible-spacer\"><div class=\"fsb-flexible-spacer__device fsb-flexible-spacer__device--lg\" style=\"height:120px\"><\/div><div class=\"fsb-flexible-spacer__device fsb-flexible-spacer__device--md\" style=\"height:60px\"><\/div><div class=\"fsb-flexible-spacer__device fsb-flexible-spacer__device--sm\" style=\"height:40px\"><\/div><\/div>\n<\/div><\/div>\n\n\n\n<h2 id=\"awards\" class=\"wp-block-heading is-style-heading01 anchorlink\">Awards<\/h2>\n\n\n\n<div class=\"wp-block-snow-monkey-blocks-container smb-container c-container smb-container--no-gutters about_content02\"><div class=\"smb-container__body is-layout-constrained wp-block-snow-monkey-blocks-container-is-layout-constrained\">\n<figure class=\"wp-block-table is-style-table_border\">\n<table>\n<tbody>\n\n<tr>\n<td>2009<\/td>\n<td>\n<mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Grand Prix&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Brazier Prize<\/strong><\/span><br>\nLa Cuisine de Fumiko, published by Albin Michel in Paris, received the Grand Prix at the Brazier Prize.<\/td>\n<\/tr>\n\n<tr>\n<td>2010<\/td>\n<td>\n<div class=\"about_table_topic\">\n    <figure>\n       <img decoding=\"async\" src=\"https:\/\/fumiko-kono.com\/wp_2026\/wp-content\/uploads\/2026\/07\/3045.jpg\" alt=\"\">\n    <\/figure>\n\n    <div>\n        <mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">World&#8217;s Best Female Chef Award&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>the Gourmand World Cookbook Awards<\/strong><\/span>&nbsp;&nbsp;<span style=\"font-size:12px\" class=\"sme-font-size\"><a href=\"https:\/\/old.cookbookfair.com\/winners.php?id=2009_c_14\" target=\"_blank\" rel=\"noreferrer noopener\">URL<\/a><\/span><br>La Cuisine de Fumiko received the World&#8217;s Best Female Chef Book award at the Gourmand World Cookbook Awards, often regarded as the &#8220;Oscars&#8221; of cookbook publishing.\n    <\/div>\n<\/div>\n<\/td>\n<\/tr>\n\n<\/tbody>\n<\/table>\n<\/figure>\n\n\n\n<div aria-hidden=\"true\" class=\"wp-block-fsb-flexible-spacer fsb-flexible-spacer\"><div class=\"fsb-flexible-spacer__device fsb-flexible-spacer__device--lg\" style=\"height:120px\"><\/div><div class=\"fsb-flexible-spacer__device fsb-flexible-spacer__device--md\" style=\"height:60px\"><\/div><div class=\"fsb-flexible-spacer__device fsb-flexible-spacer__device--sm\" style=\"height:40px\"><\/div><\/div>\n<\/div><\/div>\n\n\n\n<h2 id=\"media\" class=\"wp-block-heading is-style-heading01 anchorlink\">Media<\/h2>\n\n\n\n<div class=\"wp-block-snow-monkey-blocks-container smb-container c-container smb-container--no-gutters about_content02\"><div class=\"smb-container__body is-layout-constrained wp-block-snow-monkey-blocks-container-is-layout-constrained\">\n<h3 class=\"wp-block-heading is-style-heading05\">Japan<\/h3>\n\n\n\n<figure class=\"wp-block-table is-style-table_border\"><table><tbody><tr><td>2004<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">J\u014dnetsu Tairiku (Passion Continent)&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>MBS (Mainichi Broadcasting System)<\/strong><\/span>&nbsp;&nbsp;<a href=\"https:\/\/www.imagine-inc.co.jp\/works\/%e6%83%85%e7%86%b1%e5%a4%a7%e9%99%b8%ef%bd%a2%e6%96%99%e7%90%86%e4%ba%ba%ef%bd%a5%e7%8b%90%e9%87%8e%e6%89%b6%e5%ae%9f%e5%ad%90%ef%bd%a3\/\" target=\"_blank\" rel=\"noreferrer noopener\">URL<\/a><\/td><\/tr><tr><td>2005<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Bijo-tachi no Shokutaku Special: Tensai no Hitosara (A Genius&#8217;s Signature Dish)&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Nippon TV<\/strong><\/span><\/td><\/tr><tr><td>2008<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">100 Japanese Who Changed the World! JAPAN\u2606ALLSTARS&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>TV Tokyo<\/strong><\/span><\/td><\/tr><tr><td>2010\u20132011<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\"><strong>Domohorn Wrinkle<\/strong> (Television Commercial)&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong><em>Saishunkan Pharmaceutical<\/em><\/strong><\/span>&nbsp;&nbsp;<a href=\"https:\/\/www.advertimes.com\/20101216\/article3446\/\" target=\"_blank\" rel=\"noopener\" title=\"\">URL<\/a><\/td><\/tr><tr><td>2011<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Tabi no Chikara (The Power of Travel)&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>NHK BS Premium<\/strong><\/span>&nbsp;&nbsp;<a href=\"https:\/\/www.web.nhk\/tv\/pl\/series-tep-LR4X1K4WV7\/ep\/QPQQ3QYWMZ\" target=\"_blank\" rel=\"noreferrer noopener\">URL<\/a><\/td><\/tr><tr><td>2012<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Odessa no Kaidan (The Odessa Steps)&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Fuji Television<\/strong><\/span><\/td><\/tr><tr><td>2013<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Design Ah&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>NHK Educational<\/strong><\/span><\/td><\/tr><tr><td>2014<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Asaichi&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>NHK<\/strong><\/span><\/td><\/tr><tr><td>2020<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">THE Toppa File&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Nippon TV<\/strong><\/span><\/td><\/tr><tr><td>2020<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Tokyo Kaigi Presents: Remote Chef&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>BS Fuji<\/strong><\/span><\/td><\/tr><tr><td>2023<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Midnight Forest (Gozen 0-ji no Mori)&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Nippon TV<\/strong><\/span><\/td><\/tr><tr><td>2026<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">3-Minute Cooking&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Nippon TV<\/strong><\/span><\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-snow-monkey-blocks-container smb-container c-container smb-container--no-gutters about_content02\"><div class=\"smb-container__body is-layout-constrained wp-block-snow-monkey-blocks-container-is-layout-constrained\">\n<h3 class=\"wp-block-heading is-style-heading05\">France<\/h3>\n\n\n\n<figure class=\"wp-block-table is-style-table_border\"><table><tbody><tr><td>2003<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Bon App\u00e9tit Bien S\u00fbr (Hosted by Jo\u00ebl Robuchon)&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>France 3<\/strong><\/span><\/td><\/tr><tr><td>2004<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">Tokyo Bleu et Sushis Confits (Documentary Film)&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>Directed by Fr\u00e9d\u00e9ric Laffont France 5<\/strong><\/span>&nbsp;&nbsp;<a href=\"https:\/\/www.youtube.com\/watch?v=815FguQ05vc\" target=\"_blank\" rel=\"noreferrer noopener\">URL<\/a><\/td><\/tr><tr><td>2009<\/td><td><mark style=\"background-color:rgba(0, 0, 0, 0);color:#d6804b\" class=\"has-inline-color\">ACTU &amp; CO&nbsp;&nbsp;<\/mark><span style=\"font-size:12px\" class=\"sme-font-size\"><strong>CAP24<\/strong><\/span><\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":3,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_locale":"en_US","_original_post":"https:\/\/fumiko-kono.com\/wp_2026\/?page_id=11","footnotes":""},"class_list":["post-22","page","type-page","status-publish","hentry","en-US"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"About Philosophy Career Publications Awards Media About Fumiko Kono Fumiko Kono is a culinary producer. 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