Background
Miyata, Keijiro was born on March 8, 1951 in Tokyo. Son of Yataro Miyata and Hekkiken (Liu) Choy. came to the United States, 1967.
Miyata, Keijiro was born on March 8, 1951 in Tokyo. Son of Yataro Miyata and Hekkiken (Liu) Choy. came to the United States, 1967.
Association in Occupational Study, Culinary Institute American, Hyde Park, New York, 1972; certified of nutrition, Culinary Institute American, Hyde Park, New York, 1991; certified, Seattle Wine School, 1991.
Garde manager Mid-Pacific Country Club, Kailua, Hawaii, 1972. Working chef Waikiki Yacht Club, Honolulu, 1972-1974, Sagano Japanese Restaurant, New Rochelle, New York, 1974-1976. Assistant pastry chef Rye Town (New York ) Hilton Hotel, 1976-1977.
Working chef The Explorer, Everett, Washington, 1977-1979. Executive chef Holiday Inn, 1979-1981, Mill Creek (Washington) Country Club, 1981. Culinary art instructor Everett Community College, 1981-1985, North Seattle (Washington) Community College, 1985-1990, Seattle Center Community College, since 1990.
Consultant Chalon Corporation, Redmond, Washington, Chiang-Mai Restaurant, Mukilteo, Washington, 1988, Holiday Inn Crown Plaza, Seattle, Satsuma Japanese Restaurant, 1996. United States of America representative Winterlude Crystal Garden Ice Masters Invitational, Ottawa, Canada.
Member Washington State Chefs Association (board directors 1982, 83, 86, 87, 88, certified chairman 1986-1992, Chef of Year 1986), American Academy Chefs, National Ice Carving Association.
Married Connie Joyce Nelson, March 8, 1976. Children: Michelle, Kelly, Adam.