James Beard Award winner
Gene Kato
- Discipline
- James Beard Award winner
Portrait of Gene Kato
i. Biography
"My mother’s ability to cook is what started my appreciation of food." In Gene Kato’s work at Momotaro in Chicago, that lesson shows up as discipline: Japanese cuisine handled with clean technique, respect for tradition, and a plate that does the talking.
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The Path
Training at Jean Banchet Award of Culinary Excellence set Gene Kato on a path through Chicago kitchens where Japanese technique stayed central. That line runs from founding chef and partner at Japonais in Chicago, Illinois (2003–2011) to chef at Sumi Robata Bar in Chicago, Illinois (from 2011), and continues in his current roles.
The Work Today
At Momotaro, Gene Kato works as Executive Chef Partner, with the robata grill and Japanese kitchen traditions forming the base of the menu. His role at Itoko extends that same register into traditional sushi and robata dishes, with the focus kept on clarity, restraint, and technique rather than ornament.
Signature
Gene's signature dishes include fluffy kabocha pancakes, Fluke Carpaccio, and gyoza.
In Their Words “My mother’s ability to cook is what started my appreciation of food.”
FAQ
Asked of Gene
What is Gene Kato's current role?
As of 2026, Gene Kato is Executive Chef Partner.
What is Gene Kato known for?
Japanese cuisine.
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Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
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