Age, Biography and Wiki

Fumiko Kono (狐野扶実子) was born on 25 August, 1969 in Tokyo, Japan, is a chef. Discover Fumiko Kono's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Learn How rich is She in this year and how She spends money? Also learn how She earned most of networth at the age of 51 years old?

Popular As 狐野扶実子
Occupation chef
Age 52 years old
Zodiac Sign Virgo
Born 25 August 1969
Birthday 25 August
Birthplace Tokyo, Japan
Nationality Japanese

We recommend you to check the complete list of Famous People born on 25 August. She is a member of famous Chef with the age 52 years old group.

Fumiko Kono Height, Weight & Measurements

At 52 years old, Fumiko Kono height not available right now. We will update Fumiko Kono's Height, weight, Body Measurements, Eye Color, Hair Color, Shoe & Dress size soon as possible.

Physical Status
Height Not Available
Weight Not Available
Body Measurements Not Available
Eye Color Not Available
Hair Color Not Available

Dating & Relationship status

She is currently single. She is not dating anyone. We don't have much information about She's past relationship and any previous engaged. According to our Database, She has no children.

Parents Not Available
Husband Not Available
Sibling Not Available
Children Not Available

Fumiko Kono Net Worth

Her net worth has been growing significantly in 2020-2021. So, how much is Fumiko Kono worth at the age of 52 years old? Fumiko Kono’s income source is mostly from being a successful Chef. She is from Japanese. We have estimated Fumiko Kono's net worth, money, salary, income, and assets.

Net Worth in 2021 $1 Million - $5 Million
Salary in 2020 Under Review
Net Worth in 2019 Pending
Salary in 2019 Under Review
House Not Available
Cars Not Available
Source of Income Chef

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Kono began publishing cookbooks in 2007 with her most noted publication being La Cuisine de Fumiko (2009). In 2009, she was recruited to teach at the Alain Ducasse chef's cooking school on Rue de Longchamp in Paris and the following year, Kono opened a bistro, "Benoit", in Tokyo making her permanent home in Japan. She continued to travel acting as a personal chef for private functions worldwide, wrote food editorials, a guide to Parisian restaurants, and participated in several Japanese cooking shows. Kono has served as a guest chef for the Galeries Lafayette in Paris and Maison Hermès of Tokyo. Since 2013, Kono has been one of the chefs creating food for Japan Airlines and in 2016, introduced a children's menu for the company. In 2014, she was asked by Ducasse to participate in an event held at the Palace of Versailles to celebrate French gastromony. Ducasse also offered Kono a six-month-long contract to serve as guest chef for the patio at his Plaza Athénée hotel in Paris. Kono's menu was so successful, two years later it was still served as part of the offerings of chef Mathieu Emeraud for the Garden Courtyard of Plaza Athénée.


Kono made her restaurant debut with chef Reine Sammut in 1997 and soon after went to work for Alain Passard as a kitchen assistant. Passard's philosophy was similar to her great-uncle's, in that he taught her that artistry must come from quality products. He taught her that colors, shapes, odors, and taste must be rigorously selected. She studied with him for three years, working her way up the ladder at his restaurant L'Arpège to become his second chef. She did not like being in charge of other employees and left after a few months to begin working as a personal chef. Taking on international clients, Kono traveled worldwide cooking for celebrities, like Dany Boon, Bernadette Chirac, Judith Godrèche and others. In 2004, she designed a menu with French chef Richard Pommiès for Laurent Taieb's restaurant "Le Kong", which features Japanese-French fusion cuisine. The following year, Frédéric Laffont produced a documentary about her as part of his series "Secrets de cuisine" which was broadcast on France 5. In 2005, Fauchon hired her as head chef of salty products and she revised several of their standards catering options, to create a lighter more international flair. She cooked risottos with Japanese rice, developed a lighter version of the house specialty Norwegian eggs and created a best-seller in the catering department, skewers of scallops with lemongrass.


Fumiko Kono was born on 25 August 1969 in Tokyo, Japan. As a child, Kono, who plays the cello wanted to become a musician, but she also gained an appreciation and love of food from her great-uncle, Tatsujiro. As hear grandfather had died during World War II, her great-uncle filled his place in her life, teaching her about combining high-quality ingredients. He was an untrained cook, but had a refined palate and used fresh herbs to season his dishes, teaching Kono that flavor mixing was not arbitrary, but due to skill. She graduated in 1993 from Seijo University with diplomas in English literature and linguistics. She moved to France that same year to begin studies on French civilization and had plans to become a journalist. Without any prior knowledge of French, Kono rented a studio apartment on Rue Vieille-du-Temple, decided to remain in France and married a Japanese journalist, who was based in Paris. After being invited to dinner at L'Arpège, she discovered French cuisine and decided to enroll in classes at Le Cordon Bleu, graduating with honors in 1997.