Masa Kojima

As executive chef of George’s at the Cove, Masa Kojima leads the kitchen where he spent eight formative years developing his craft. His cooking draws on Southern California’s seasonal bounty, close relationships with local fishermen and a belief that exceptional ingredients should speak clearly.

Raised in restaurants, Kojima worked alongside his father, clearing tables before moving onto the line. He built his professional foundation at Jai by Wolfgang Puck, working from dishwashing to cooking, before joining George’s and advancing from pastry to sous chef under chef and partner Trey Foshee.

After five years as chef de cuisine at Juniper & Ivy, Kojima returned to George’s in 2021. His experience also includes cooking at the James Beard House, Le Bernardin in New York and Chez Mattin in Ciboure, France.

Today, Kojima leads menu development and kitchen operations with a hands-on approach to mentorship. His cooking balances creativity with restraint, rooted in the simple, thoughtful meals his mother made during his childhood. His guiding purpose is to bring people together through the pleasure of eating well.