Makoto Ono began his culinary journey working at his father’s restaurant EDOHEI in Winnipeg. Determined to grow his talents he enrolled at Dubrulle Culinary School in Vancouver. Upon graduation he travelled to London and trained under famed Chefs Jean-Georges Vongerichten and Marco Pierre White. He returned to Winnipeg and opened Gluttons, which featured Chef Ono’s blend of French cuisine with Asian influences. In 2006, Chef Ono won Gold Medal Plates which lead to many international job offers. He ended up moving to Asia to open acclaimed restaurants in Beijing and Hong Kong. Returning to Canada, Chef Ono helped open PIDGIN restaurant which was honoured as one of enRoute’s best new restaurants. Chef Ono can now be found cooking along side his wife at Mak N Ming, a small gem in Kitsilano that specializes in seasonally set menus.
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