Chef list

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  • Restaurant PAGES（Paris）
  • Teshima Ryuji
  • Dishes must have chef’s philosophy. I’d like to make “Teshima Ryuji’s dish” which reflects my philosophy
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  • Godan Miyazawa（Kyoto）
  • Masahito Miyazawa
  • You won’t know how things really are unless you experience them for yourself
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  • Maison Tateru Yoshino（Osaka）
  • Akira Kakumoto
  • The secret behind a successful restaurant is not just great foodー it’s great service
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  • ad hoc（Osaka）
  • Tatsuhiro Takayama
  • Going through a series of personal and culinary changes to turn his dream restaurant into reality
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  • Hiša Franko（Slovenia）
  • Ana Ros
  • Once dreamed of become a diplomat, now the driving force behind Slovenia’s “Gastronomic Diplomacy”
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  • Kawachi duck specialty restaurant Tabuchi（Hyogo）
  • Kota Tabuchi
  • Specializing in duck cookery precisely because I was not trained as a chef
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  • Restaurant Tateru Yoshino Ginza（Tokyo）
  • Tateru Yoshino
  • Never miss out on chances. When things get tough, change your mindset by coming up with different ideas
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  • Hiramatsu Group（Tokyo）
  • Takaya Jinnai
  • Those who work with food have a duty to pass on their wealth of culinary culture to future generations
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  • Wolfgang's Steakhouse（New York）
  • Wolfgang Zwiener
  • Restaurants aren’t there to store our fortunes, they’re there to bring joy to our customers
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  • Au 14 Février Saint-Amour-Bellevue（France）
  • Masafumi Hamano
  • Things cannot be accomplished without steady effort and attention to others
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  • Château de Courban & SPA NUXE（France）
  • Takashi Kinoshita
  • The final goal for a chef is not to simply just go out and start a restaurant on your own
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  • Restaurant MOTOI（Kyoto）
  • Motoi Maeda
  • Earning Michelin stars should be for the sake of our staff
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  • Tai’an Table（Shanghai）
  • Stefan Stiller
  • Controversy, Generosity and Michelin Stars: The Life of Stefan Stiller
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  • Le Mange-Tout（Tokyo）
  • Noboru Tani
  • The most important thing when it comes to attracting customers is not the food, but yourself.
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  • Restaurant Aromes（Tokyo）
  • Kazumi Okabe
  • Restaurant service is more fun than any other job in the world, and I want to pass that on to younger generations
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  • SUSHI GINZA ONODERA NEWYORK（New York）
  • Masaki Saito
  • The most important thing in the kitchen is not skill or talent, but kokoro – ‘heart’
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  • Gion Owatari（Nara）
  • Masahito Owatari
  • An honest and humble approach, together with taking a chef’s decisive role in being the last step in a line of providers
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  • European curry & stew specialty restaurant Tomato（Tokyo）
  • Kiyoshi Omino
  • Focusing on selected healthy menu and keep going for a long time