Owner-chef
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- Ta Vie (Tabi)(Hong Kong)
- Hideaki Sato
- A journey to the present through a wholehearted desire to know more about cooking
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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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- 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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- 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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- 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
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- Zurriola(Tokyo)
- Seiichi Honda
- I’ve always set a goal first. Then I have achieved each plan by working backwards from my goal
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- BEIGE ALAIN DUCASSE TOKYO(Tokyo)
- Kei Kojima
- If you repeat the same thing again and again, you get the same result. If you want a different outcome, you need to try something different.
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- TRB Forbidden City(Beijing)
- JFK Zhang
- Whether it’s passion or survival, the ingredient to becoming a successful chef is the same: effort
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- Auberge du Père Bise - Jean Sulpice(France)
- Jean Sulpice
- A new challenge of a young chef with a strong motivation and an ambitious goal as an owner chef of the mythic inn after his great success at a two Michelin-starred restaurant at the altitude of 2300m.
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- Aska(New York)
- Fredrik Berselius
- Discovering memories through flavor and telling a story with food.
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- Pierre(Osaka)
- Susumu Okubo
- Contemporary French produced by cooking essence learned from 2 great masters: Alain Ducasse of orthodox and Pierre Gagnaire of avant.
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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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- Kyoryori Honke Tankuma(Kyoto)
- Junichi Kurisu
- You can never reproduce a dish again even if you follow the same recipe. There is always a taste of professionalism.
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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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- Restaurant La FinS(Tokyo)
- Keizo Sugimoto
- Autodidact who investigates thoroughly toward the target with a strong belief and an ability to take actions.
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- Le Bernardin(New York)
- Eric Ripert
- Be humble, do what you love. Then you can master everything you want.
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- Chinese Restaurant Imperial Palace(Osaka)
- Wong Hing Sang
- All the chefs and all the foods I have met are my teachers. People can learn from anything.