For the very first post on Whisk Takers Zine, I had the incredible honor of being able to interview Masako Morishita — a powerhouse in the food and beverage industry whose talent and leadership have earned her some of the most prestigious accolades in the culinary world.

From being named the James Beard Foundation’s 2024 Emerging Chef to earning titles like Rising Culinary Star at the 2024 RAMMYs, Eater DC’s Chef of the Year, and Plate Magazine’s Chef to Watch, Morishita’s star power is undeniable.

She’s also a proud member of the World Central Kitchen Chef Corps and the U.S. State Department’s American Culinary Corps, and previously served as Executive Chef at Maxwell Park from 2021 to 2022.

Now at the helm of the Perry’s kitchen as Executive Chef, Morishita is more than just a chef to watch — she’s someone whose food you need to experience firsthand.

In this Q&A, she opens up about her journey, her inspirations, and the values that guide her work.

What is an experience that defined you as a woman in the food and beverage industry?

Watching my mother and grandmother cook at our family’s 100-year-old bar and restaurant in Kobe had a huge impact on my culinary journey. It wasn’t just about food, it was about storytelling, tradition, and passing down flavors that carried generations of memory. My mother was especially adventurous, often incorporating non-Japanese ingredients into traditional Japanese dishes, which inspired me to blend cultures in my own cooking.

“While I don’t want to be defined solely by my gender, I want to be recognized as a chef, not just a female chef.”

I still feel there’s a glass ceiling we need to break through. That said, I believe it’s possible to honor your roots, trust your instincts, and lead with your own voice. That’s what keeps me going.

What professional achievements of yours would you like to highlight?

Winning a James Beard Award was an incredible honor, especially since I’ve only been cooking full-time for about three years. It affirmed that the work I’ve been doing has meaning in this industry.

I focus on Japanese comfort food with a modern twist. While many people are familiar with sushi or ramen, there’s less awareness of the kind of food I grew up eating, home cooked dishes passed down through families for centuries. I’m also proud to lead a women-majority kitchen and to have helped revive Perry’s, a 40-year-old D.C. institution, into a restaurant that’s being recognized again.

What is your advice for other women who hope to enter the food and beverage industry?

If you have passion and work hard toward your goals, nothing is impossible. I made it, and that means other women can too.

“Don’t be afraid to take up space.”

Speak up for yourself, trust your instincts, and never feel like you have to shrink to fit someone else’s mold. This industry still has a long way to go in supporting women, but we’re stronger when we uplift each other. Build your community. Your support system will carry you through the hardest moments.

What are your favorite dishes you’ve created?

One of my all-time favorites are my Miso Butter Clams. I’ve been making this dish throughout my career, and it’s one I’ll always keep on the menu.

It was inspired by a memory of my father, who used to eat a bowl of rice with a little butter and a side of miso soup. It wasn’t the traditional or “polite” way to eat it in Japan, but I loved the combination of flavors. That memory inspired a broth made with dashi, miso, butter, garlic, and red chili, with clams simmered in it. We serve it with a rice ball and encourage guests to enjoy the clams first, then drop the rice into the leftover broth—just like my dad did. It’s deeply personal and full of comfort.

What sets you apart from others in the food and beverage industry?

I’m constantly blending cultures, bringing together the Japanese traditions from my upbringing in Kobe with the creativity and diversity of the American culinary scene.

I also come from a nontraditional background. Before becoming a chef, I was an NFL cheerleader and worked an office job. That experience taught me resilience, discipline, and how to perform under pressure, all of which I bring into the kitchen.

Most importantly, I always cook with love. I truly love cooking, and I love my team. I hope our guests can feel that love and comfort in every dish we serve.

Who are some women in the food and beverage industry you'd like to shout out?

There are so many inspiring women, but I’d especially like to shout out Chizuko Niikawa-Helton for her incredible work in promoting sake culture in the U.S.

And of course, my mom. She taught me how to cook, how to think outside the box, and her strength and creativity continue to inspire me every day.

Final thoughts you’d like to share?

This industry can be tough, but it’s also full of heart. At its core, food is about connection, about care, culture, and joy.

Even if someone has had a hard day, I hope that when they dine at Perry’s, they feel comfort and happiness, even if just for a little while. That’s what keeps me going — creating spaces where people feel seen, nourished, and inspired.

Masako Morishita | Instagram

Perry’s | Official website | Reservations | Instagram

Masako Morishita, Executive Chef at Perry’s