Board of Directors
Satoru Murase, Partner, Mayer Brown LLP
Masahisa Kogure, Executive Director, TABLE FOR TWO International
Atsushi Kuromatsu, President, Mitery Associates
Hideharu Kojima, Managing Director, KPMG
Fumitsugu Tosu, Programe Officer, UN World Food Programme
Daniel Goldstein, Business Development, Yamamotoyama
Mayumi became the President of TABLE FOR TWO USA following work with Accenture and Eli Lilly pharmaceutical company and earning an MBA from Thunderbird. With TFT, she has developed a program to provide healthier school meals for children in the U.S. In doing so, she realized the need for a more structured food education program. She is a delegate to the US-Japan Leadership Program (2017-18).
Debra leads the program content and curriculum development. She is a food writer and contributor to the Food Section of The Boston Globe and has authored two cookbooks: “My Japanese Table,” and “The Korean Table.” She lived in Japan for 12 years cumulatively and specializes in Japanese cuisine. Currently she travels around the country teaching hands on workshops on bento, the Japanese lunchbox.
Nazumi leads Wa-Shokuiku operation in DC and develops hands-on curriculum. An active member of DC school community, including the DC School Food Advisory Board that aims at enhancing the quality of school meals program in DC public schools. Prior to joining Wa-Shokuiku, she worked at the World Bank over ten years, supporting a number of education projects in developing countries.
Sheri leads Wa-Shokuiku online curriculum design and partner development. A former researcher in the Department of International Language and Exchange at Josai International University in Chiba-ken, Japan. Sheri received an MA in Japanese Language and Society from the University of Sheffield in the UK, with a specialization in the development of sustainable food organizations in Japan and the US. Sheri is an avid supporter of food security and has taught environmental education to children.
Jessy manages communication. Intercultural specialist with a PhD in Social Psychology from University of California Santa Barbara with a focus on culture. Her research evaluated a broad range of topics from cultural variation in attention to the role of genetics in how we respond to culture. She is passionate about communicating across cultural boundaries to build stronger international relationships, as well as healthy living. She holds a Vegetable Sommelier license from the Japanese Vegetable Sommelier Association.