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.
• 
  • 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.