Chef list

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  • Wolfgang's Steakhouse（U.S.A）
  • Wolfgang Zwiener
  • Restaurants aren’t there to store our fortunes, they’re there to bring joy to our customers
• 
  • Au 14 Février Saint-Amour-Bellevue（France）
  • Masafumi Hamano
  • Things cannot be accomplished without steady effort and attention to others
• 
  • 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
• 
  • Restaurant MOTOI（Kyoto）
  • Motoi Maeda
  • Earning Michelin stars should be for the sake of our staff
• 
  • Tai’an Table（Shanghai）
  • Stefan Stiller
  • Controversy, Generosity and Michelin Stars: The Life of Stefan Stiller
• 
  • Le Mange-Tout（Tokyo）
  • Noboru Tani
  • The most important thing when it comes to attracting customers is not the food, but yourself.
• 
  • 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
• 
  • SUSHI GINZA ONODERA NEWYORK（U.S.A）
  • Masaki Saito
  • The most important thing in the kitchen is not skill or talent, but kokoro – ‘heart’
• 
  • 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
• 
  • European curry & stew specialty restaurant Tomato（Tokyo）
  • Kiyoshi Omino
  • Focusing on selected healthy menu and keep going for a long time
• 
  • Ristorante Mirazur（France）
  • Mauro Colagreco
  • A chef is like an artist. He paints nature’s vitality on a plate with the ingredients of the south of France
• 
  • Chugokusai Hinotori（Osaka）
  • Kiyohiko Inoue
  • To pursue culinary success you have to consider how much of your own life you’re willing to invest
• 
  • MORI YOSHIDA（Paris）
  • Morihide Yoshida
  • Not leveraging “Japan” but using his own identity in creating world-class sweets
• 
  • IL TEATRINO DA SALONE（Tokyo）
  • Takayuki Taira
  • I want chefs to be admired by people. Gruppo di SALONE continuously gives hope to Italian cuisine
• 
  • Chugokusai S.Sawada
（Osaka）
  • Sawada Shuhei
  • Incorporating Japanese and French cuisine into authentic Chinese cuisine, bringing a new perspective to Chinese cuisine with carefully chosen ingredients
• 
  • Yamanobe Cuisine Hirasansou
（Shiga）
  • Takeji Ito
  • A chef can involve himself in only a part of any particular dish. He must keep exploring the “reason” in the cuisine by maximizing the blessings of nature
• 
  • Zurriola（Tokyo）
  • Seiichi Honda
  • I’ve always set a goal first. Then I have achieved each plan by working backwards from my goal
• 
  • Central Restaurante（Peru）
  • Virgilio Martinez
  • Telling the richness in diversities and cultures of Peruvian food