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
• 
  • 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
• 
  • 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.