Chef Mihoko Obunai-Truex grew up in Tokyo, Japan. After graduating from New York University, she attended The French Culinary Institute in New York City. Chef Mihoko then began working in well-known French restaurants in the city, spending time at L’Absinthe, La Caravelle, Bayard and Guastavino. Her philosophy of Japanese culinary simplicity is evident in Repast’s dishes. Chef Mihoko received certification in macrobiotic cuisine from Kushi Institute of Japan, where she learned to create several of the dishes on Repast’s menu. She travels to New York and Tokyo several times a year to continue working with celebrated chefs from around the world. Chef Mihoko enjoys creating pottery and Japanese watercolor paintings in her spare time.