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