Julia Momosé on Becoming a Chef

What inspired you to become a chef?

This is one of the more difficult questions for me to answer, and one that I’ve spent a lot of time reflecting on, only because I have been grappling with the title of “chef.”

I hesitate to call myself a chef, not because I don’t take on the role, but because my path has been anything but traditional. Most people see me as a beverage professional. But my career has always been about hospitality—about creating moments that make people feel seen and cared for. 

Since opening Kumiko, I have been shaping menus alongside incredible chefs, guiding the vision for the food at Kumiko but never calling it my own. I leaned into my role as a creative director; the title of chef was not mine to have.

Then, at the end of 2024, when my chef had to step away, there was no one else to take over. So, I stepped in. Not because I set out to, but because it was what Kumiko needed.

Maybe my journey to becoming a chef wasn’t conventional. Maybe I still hesitate with the title. But what I know is this: this is my dining bar, my responsibility, and for the first time, I feel my voice fully reflected in the food we serve. I am inspired by my team, who show up to work every day, and I am driven to work alongside them to create the best experience we can.

What were some of the most important lessons you learned along the way?

One of the first lessons I learned in hospitality was the trash never stinks. It meant that no matter how difficult or unglamorous a task is, you never let it show. That grace under pressure—moving with intention, with quiet finesse—has shaped the way I work.

That lesson wasn’t just about service—it was about leadership. Being able to move through challenges with composure and a sense of purpose is essential, not just for yourself but for those around you. We can’t control everything around us, but we can control how we respond and react.

I’ve also learned that no job is too small. Every detail matters—the way a glass is polished, how a guest is greeted, how a dish is plated. The smallest things make the biggest impact.

But maybe the most important lesson is resilience. This industry is tough—physically, mentally, emotionally. There have been moments of exhaustion, doubt, and setbacks, but the ability to adapt, push through, and continue showing up is what defines success in the long run.

Who or what inspires your food today?

Kumiko is deeply personal—it’s as Japanese as I am. For some, this is immediately evident; for others, it reveals itself more slowly. And that’s okay.

Japanese cuisine is more than sushi and ramen—it’s about finding complexity in simplicity, honoring each ingredient, and showcasing its natural beauty. I carry this philosophy into my cooking, ensuring that every element has purpose and place.

I also draw inspiration from beverage and pairings—the way flavors evolve together, how a dish and a drink can become something greater when experienced as one.

Have you faced any challenges as a woman in the industry?

Any woman in a leadership position today, especially those who came up around the same time I did, has stories. Some of them are difficult, some deeply unfair. Some are things we never should have endured, yet we accepted in silence—the cost of being a woman in a male-dominated space. The industry has historically been tough on women, not just in terms of being taken seriously, but in the unspoken rules we had to navigate, the lines that were too often crossed, and the power dynamics that left little room to speak up.

I’ve had to prove myself in ways my male counterparts never had to think about. Rather than dwell on those challenges, I focus on what I can do now. I have made it my mission to ensure that the women who come up after me—and those rising alongside me—do not have to endure the same obstacles. If I have any influence, I want to use it to create a better path forward.

My greatest challenge has been internal—feeling like I’m not enough. The imposter syndrome, the self-doubt, the voice that questions whether I truly deserve to be here. For so long, I resisted calling myself a chef, even as I took on the responsibilities of one. I placed expectations on myself that I wouldn’t have placed on others, believing that I had to earn the title in ways that weren’t required of my peers.

What’s helping me move through this is remembering why I do this in the first place. My role is not about a title—it’s about showing up, creating something meaningful, and leading with care. I may not always silence the doubt, but I refuse to let it dictate what I can and cannot do.

Do you have any role models? 

I have always looked up to people who move through the world with quiet strength—those who lead not by demanding attention but by the way they carry themselves and uplift those around them. Many of my role models have been women who have had to navigate spaces that weren’t built for them, yet they did so with grace, determination, and an unwavering sense of self.

My mother, Nancy Momosé, is one of them. She isn’t in the hospitality industry, but she embodies what hospitality truly means. She moved to Japan as an adult, making a home and building a life in a country that was not her own. And yet, she created spaces of comfort—not just for herself, but for others. Her ability to make people feel cared for, the thoughtfulness she puts into every meal she makes—it’s something I have carried with me in my own work. She taught me that the smallest details can hold the most meaning and that creating something with intention is one of the greatest ways to show love. My mother continues to be my greatest role model, not just in hospitality, but in how to move through the world with care and intention.

What advice would you give a young woman who aspires to be a chef?

Stay true to your voice, your instincts, and your values. The industry will challenge you, but if you remain grounded in who you are, you will find your place.

Learn from everyone around you, but don’t be afraid to question the way things have always been done. Hospitality is evolving, and there is space for new perspectives.

And finally, advocate for yourself, but also for others. Support the people around you, create the work environment you wish you had, and help make this industry a better place for those who come after you.

What has been your career-defining moment thus far?

My career isn’t defined by a single moment, but by the spaces in between—losing myself and finding myself, over and over again. These moments have shaped the way I move through hospitality and the way I lead. But as I look back, I realize I don’t have to search far for a pivotal moment—it was stepping fully into the kitchen at Kumiko.

For years, I worked alongside incredible chefs, guiding the vision for the menu. Now, I stand in the kitchen, creating dishes and drinks in tandem, leading a new era of the Kumiko dining experience. Maybe my defining moment isn’t just stepping into the kitchen—it’s recognizing that I belong here.

Hero image: AfterlightImage / Chef Julia Momosé