Chef list

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  • Teru Sushi（Fukuoka）
  • Takayoshi Watanabe
  • Competing with the world from Tobata! Teru Sushi’s mission
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  • STAR BAR（Tokyo）
  • Hisashi Kishi
  • It’s essential for a bartender to face things head on with a sense of truth and honesty
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  • D.O.M.（Brazil）
  • Alex Atala
  • Captivating the world with Brazilian cuisine. Learning about happiness from the Amazon
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  • L'Osier（Tokyo）
  • Olivier Chaignon
  • The history of a long-established restaurant, therein lies the extension to my own cooking
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  • The Musket Room（New York）
  • Matt Lambert
  • Chef Matt Lambert on simplicity, purity and the romance of discovery
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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
• 
  • 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