Leadership
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- Restaurant Racine (France)
- Tanaka Kazuyuki
- I seek for the restaurant who provides “perfect cuisine” that combines beauty and taste
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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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- 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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- 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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- IL TEATRINO DA SALONE(Tokyo)
- Takayuki Taira
- I want chefs to be admired by people. Gruppo di SALONE continuously gives hope to Italian cuisine
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- Central Restaurante(Peru)
- Virgilio Martinez
- Telling the richness in diversities and cultures of Peruvian food
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- Azure 45(Tokyo)
- Shintaro Miyazaki
- A restaurant chef of a small town became a chef of a exclusive hotel. He aims to create a new model case of chefs.
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- PepeRosso(Tokyo)
- Kazumasa Imai
- I would like to get people familiar with regional Italian cuisine and energize the Italian cuisine industry
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- T’ang Court(Shanghai)
- Sun Wailun
- You don’t control the flavor, your team does. There are many factors in delivering quality dish.
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- 8½ Otto e Mezzo BOMBANA(Hong Kong)
- Umberto Bombana
- Cooking should be something happy. When I make wonderful food, it makes me happy and I can make people happy.
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- PONTE VECCHIO(Osaka)
- Daisuke Yamane
- Not having “I am not suited” as an excuse, but believing the path I decided and move on.
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- Restaurant Andre(Singapore)
- Andre Chiang
- New dishes to fill in the missing peices of the world
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- Shao Shon Hanten(Tokyo)
- Nobuhisa Umemoto
- It’s not fun if you do not fight with your own strength. The switch from Japanese to Chinese cuisine. Walking your own path.
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- Gion Sasaki(Kyoto)
- Hiroshi Sasaki
- An adventurous spirit and a passing down of skills to the next generation: this is what traditional Kyoto cuisine needs today.
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- Japanese Cuisin Seizan(Tokyo)
- Haruhiko Yamamoto
- The best food is made from teamwork. The key to a staff with a passion for their food:
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- Kagurazaka Ishikawa(Tokyo)
- Hideki Ishikawa
- Bringing joy to people through food. A cuisine which puts people first.