Josh Mummert of Kumiko is the winner of the MICHELIN Guide Chicago 2024 Young Chef Award

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What inspired you to become a chef?

For as long as I can remember, I’ve wanted to work in the kitchen. My father and mother both cook a lot and I have always been fascinated by food. I grew up in rural Pennsylvania, hunting, fishing and gardening. I have a connection to where our food comes from and have been able to witness the entire process when I go fishing with my dad, gutting our fish and cooking it.

I got my first job in the kitchen when I was 15, working as a chef. I came home from school, changed, went straight to the restaurant to cook until 10 p.m., and then came home to do a little homework. I’ve been cooking for about 10 years now and it’s been an incredible journey. I went to culinary school and cooked a little bit everywhere.

The first time I truly saw what hospitality could be was when I worked as an intern at the (Two MICHELIN Key) Blackberry Farm in Tennessee for two summers in 2017 and 2018. It’s the idea of ​​going above and beyond for the guest and I loved the type of food they prepared. Blackberry is truly farm-to-table, we can go into our gardens, see what’s growing, pick things and come up with an amuse-bouche for the evening. This creative outlet has just become so important to me.

What is your favorite dish on the menu?

So hard to choose. I love all of our dishes. They all represent who I am as a person, as a chef.

We had an udon course on the menu and I love making udon. Japanese noodles are very sacred to me. There are people who have spent years of their lives learning how to make the perfect soba noodle.

Udon felt a little more approachable. The traditional Japanese method of making udon is pounding. You stomp the dough about 100 times, then turn it over, knead it a little and stomp it again. At Kumiko we carry out this entire process. I put bags on my shoes, triple bag the dough and head into town. 500 reps.

At the moment it is like this mentaiko beurre blanc with Himokawa udon from Gunma Prefecture, Japan. It is a long, wide flat noodle. Comes with a page Onsen Tamagothese are the eggs cooked at onsen temperature. There is also a beautifully prepared Dungeness crab and a shiso and onion salad with spicy vegetables.

What motivates you in the kitchen?

I always try to find new things to inspire me to create dishes, but my motivation for being in the kitchen today is the same as always: we want to offer the greatest possible level of hospitality and create unforgettable experiences for people.

Growing up, our family couldn’t always go out to dinner. I’m cooking with the mindset of maybe the person who was here tonight, this is their only night of the year. I want to make sure this is the perfect experience for them. They just stopped by to relax and enjoy delicious food, delicious drinks and wonderful hospitality.

How do you motivate your team?

I want to ensure my team is happy and cared for, and provide them with a kitchen where they feel challenged and valued, where they learn, grow and are heard. We are a very small team, there are only four of us in total. I make sure that everyone is aware that their voice is heard, that they are a very important part of it and that I value that.

What do you eat for breakfast?

Black coffee. My worst memory is eating breakfast. If I can remember to grab a granola bar and a banana, I will, but usually it’s just coffee.

How do you relax at the end of a shift?

It’s mainly about establishing contact with the team. The wins, the losses, how we can improve. For me, the recap is the most important part of my relaxation time because it is a moment for all of us to pause, come together and talk about the day.

Then I usually just come home, make dinner and get dressed Bob’s Burgers and try to find some time to relax.

Do you have a favorite show, book, program, etc. about food?

I just read Dan Barber’s The third recordwhich I really appreciate.

Do you have any sustainable initiatives?

We really try to work with pretty much everything we bring to the table. I hate seeing junk. In culinary school we had to store and weigh all of our leftover food in a container. I take this with me everywhere.

We do a complete breakdown of the fish, using all parts of the fish (the bones, the head). Everything on our tasting menu is smoked and roasted. One of our courses is Amadai, where we puff up the fish’s scales and then make broth from all the bones and heads.

What advice would you give to a young person who wants to become a chef?

There will be very, very hard days and there will be challenges that seem insurmountable, but every day ends and every day begins again. As a young chef, I was very caught up in my mistakes and had a hard time getting over them. Mistakes should be learning opportunities.

Hero image: Julia Momosé / Chef Josh Mummert Expo
Thumb photo: Julia Momosé / Chef Josh Mummert