Author: Tom Nakamura

Tom brings a decade of international kitchen experience to CookingZone. After completing his diploma at Le Cordon Bleu Tokyo, he spent four years as a sous chef in professional kitchens across Tokyo, Bangkok, Rome, and Shanghai. His writing focuses on making authentic Asian techniques accessible to home cooks without diluting the technique. He handles Chinese, Japanese, Korean, Thai, Vietnamese, Indian, and Middle Eastern recipe development at the publication.