Culinary Team Canada Logo Takashi ( Tony) Murakami
Home button 
Team  buttonEvents buttonPartners button

 

Executive Chef, St. Charles Country Club
Winnipeg, Manitoba

F2001 competition bio and contact information. Last updated 2001.

Simon Smotkowitzhile his years spent in Canada now out-number his years spent in Japan by about a decade, Takashi Murakami says it is in the creative "blending of the two cultures together" that he has found inspiration, motivation and a continual enthusiasm for the culinary arts.

Takashi began as an apprentice at the age of 16 and, at 20, left his position as a cook with the Restaurant Benihana in Tokyo to become Sous Chef at the Calgary Tower in Calgary, Alberta. Recognizing his talents, the Canyon Meadows Golf & Country Club in Calgary hired him as Executive Chef in 1972. His three years at Canyon Meadows confirmed his preference for working in a private club and stood him in good stead when he moved to Winnipeg, Manitoba to become Executive Chef at the St. Charles Country Club. Takashi will be celebrating his 25th anniversary in that position in 2000!

While tastes and trends, foods and fads have come and gone, or stayed, over those years, Takashi’s attention to and appreciation for well-prepared and presented food has never wavered. "I feel my strengths are in the preparation of food, strongly influenced by my multi-cultural experience, and the appealing, interesting presentation of food," explains Takashi. Those strengths have enabled him to bring a refreshing, unique dimension to both his work kitchen and the competitive arena.

Shortly after starting at the St. Charles, Takashi became interested in culinary competitions and very quickly joined the upper ranks of Canada’s premiere competing chefs. Beginning as a National Team Support Member in 1976, Takashi went on to compete as a Team Member on 10 Canadian National Teams, serving as Captain for three of them. The teams were consistent gold-medal winners, and Takashi was repeatedly singled out for his Cold Kitchen entries. Still regarded as one of Canada’s top chef garde-manger, competitors from around the world were still talking about his buffet platter and hors d’oeuvres entries years after he’d left active competition.

A highlight year for Takashi was 1984, when Canada won the World Championship. That was also the year in which Takashi was recognized with the Manitoba Restaurant Association Award, became an Honourary Member of the Escoffier Club and received special recognition from the Prime Minister of Canada. Following years brought commendations for both his continued culinary and ever-growing educational and citizenship contributions.

"Always I think we are called on to give back … to our profession, in the place where we live and work, for the future," comments Takashi. In the early years of his career, competition provided a wonderful opportunity to do that – sharing what he knew, learning from some of the country’s top chefs, exploring exciting culinary and artistic possibilities together. Today the commitment continues as Takashi is in demand as a lecturer, competition judge and, most recently, coach to Canada’s national culinary team.

International Competition Resume

1976
1978
1980
1982
1983
1983
1984
1986
1987
1988
1990
1992
1994
2000
Frankfurt
Israel
Frankfurt
Luxembourg
Klagenfurt
Osaka
Frankfurt
Luxembourg
Basel
Frankfurt
Luxembourg
Frankfurt
Luxembourg
Erfurt
Team Canada
Team Canada
Western Team Canada
Team Canada
Team Canada
Team Canada
Team Canada
Team Canada
Team Canada
Team Canada
Team Canada
Team Manitoba
Team Canada
Team Canada
Support Member
Member
Member
Member
Captain
Member
Member
Member
Member
Member
Captain
Coach
Captain
Coach
 -
Gold, Silver
Gold
European Champions
Gold, First Place
Gold
World Champions
Gold
Grand Gold
Gold
Gold
-
Silver
Grand Gold


Previous Chef / Complete Chef Listing
/ Next Chef