About Junko Mine
Junko MIne started her adventure in pastry at one-year professional pastry program. After graduation, she landed a job at San Diego Yacht Club. A move to Los Angeles landed her at the Four Seasons, working with Pastry Chef Federico Fernandez. She then traveled north to Washington State. Mine went to The Willows Inn on Lummi Island, where she staged and then worked for Chef Blaine Wetzel. On Lummi, she grew fascinated with wild yeast and their DNA, subjects she further pursued working in a laboratory with geneticist Aimée M. Dudley. Now at Cafe Juanita in Kirkland, Mine is experimenting with natural yeast and working closely with Chef Holly Smith, whose simple-delicious philosophy inspires her. With an artistic lens and the ambition to bridge the gap between Japanese and American pastry, Mine embodies the honest, artful pastry and bread she creates. In 2015, Mine earned a StarChefs Rising Star Pastry Chef Award for her work. She is a James Beard 2019 semifinalist for Outstanding Pastry Chef.