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1 - 10 of 49 chefs

Salt Water by David Myers

Salt Water by David Myers

  • Nagoya Station, Aichi
  • Cafe,Cafe/Sweets / American / Others / Italian

Young ChonYoung Chon

The chef was trained in New York. You can expect his solid skills acquired overseas.

He began to work in his father's restaurant at the age of 16, leading him to the way of cooking. He was trained in a hotel, French restaurant and bistro in New York, and became the chef at [Salt Water by David Myers] at the sometime that it opened.

Young ChonYoung Chon

Transit Cafe

Transit Cafe

  • Yomitan/Chatan, Okinawa
  • Cafe,Cafe/Sweets / General / Others / Fresh juice

宮城 要MIYAGI KANAME

Although he got a late start, he has finally found his passion

Born in 1981 in Okinawa, he failed to find employment that appealed to him after college, and spent some time doing part-time jobs. It was then that he encountered the world of cuisine, and entered a culinary arts college at the age of 24. After working in Italian restaurants, pubs, and pizza & pasta joints, he discovered his present employment. He's in charge of a menu that caters to each season-in summer his menu is tailored to tourists, in winter to locals, and so on.

宮城 要MIYAGI KANAME

PANCAKE ROOM

PANCAKE ROOM

  • Kyoto Station, Kyoto
  • Sweets,Cafe/Sweets / Cake / Others

北沢 真法Masanori Kitazawa

The Chef's Recommendations

A trip to Hawaii became his turning point to be a chef.

He was born in 1980 in Shiga prefecture. Though he was working as an office worker and had nothing with the restaurant field, he decided to enter the restaurant field he was dreaming of, and started training at a restaurant. He was fascinated with Hawaii when visited there as a tourist and started studying about Hawaiian cuisine after returning to Japan. He opened [PANCAKE ROOM] serving Hawaiian dishes in Kitayama, Kyoto. He is currently devoting himself in developing new pancakes.

北沢 真法Masanori Kitazawa

Tsujiri Cafe

辻利カフェ

  • Kyoto Station, Kyoto
  • Cafe,Cafe/Sweets / Parfait / Ice cream / Japanese tea

加藤 美希Miki Kato

She was fascinated with [food] as it connects people.

She was born in 1991 in Shiga prefecture. She enjoyed her part time job serving people in her university days and also liked eating, she looked for a job mainly in the restaurant industry, then entered Bijuu Co., Ltd. after graduating from a university. She was impressed by the company's sincere attitude toward food. In spite of her young age, she was assigned as the manager of Kyoto Tower branch.

加藤 美希Miki Kato

Campbell Early

キャンベル・アーリー

  • Hakata Station, Fukuoka
  • Cafe,Cafe/Sweets / Parfait / Fruit / Fresh juice

末永 元気Genki Suenaga

He became a patissier by the influence of his mother who often made pastries for him.

He was born in 1990 in Miyazaki prefecture. His mother often made pastries for him when he was a child, and that made him interested in making pastries from a very young age. He started making pastries himself, then decided to enter the cooking field in the future. He learned about food in high school, and about making pastries almost on his own. After graduating from high school, he entered a cake shop to learn how to make cakes on a broad scale. After working as a patissier at a cafe & restaurant, he became a patissier at [Campbell Early]. 

末永 元気Genki Suenaga

MICASADECO & CAFE KYOTO 

MICASADECO&CAFE KYOTO

  • Shijokawaramachi/Teramachi, Kyoto
  • Cafe,Cafe/Sweets / General / Parfait / Others

中川 竜之介Ryunosuke Nakagawa

He creates exquisite dishes with his unique sense, respecting his inspirations.

He was born in 1994 in Osaka prefecture. In his university days, he liked to try the food at various restaurants and started to think about better combinations of the ingredients when he felt slight variances with the food. He learned about cooking at high-end teppanyaki (grilled on an iron griddle) restaurant. Then, after graduating from a university, he entered the current company by being fascinated with the company's free attitude in the operation of each restaurant, and the development of the restaurant menu. After accumulating experience at the [OSAKA] branch, he was transferred to [MICASADECO & CAFE KYOTO]as its manager and master chef when it opened. This restaurant has started under a new concept. 

中川 竜之介Ryunosuke Nakagawa

Tapioca Belize

タピオカベリーズ

  • Kyoto Station, Kyoto
  • Cafe,Cafe/Sweets / Crepe / Ice cream / Others

藤野 さくらSakura Fujino

Wishing to offer [a happy moment] to the guests!

She was born in 1995 in Kyoto. She has worked at a ramen (Chinese noodle) shop, café, and in the entertainment field since she was 16 years old and learned fundamental cooking skills and serving guests. At the age of 18, she encountered [Tapioca Belize] and was fascinated with its beautiful decoration, serving sweets to the guests, and engaging with shop staff and guests. Currently, she is working as the manager and a chef with a passion, enjoying offering [a happy moment] to the guests.

藤野 さくらSakura Fujino

Fullcafe

Fullcafe

  • Yomitan/Chatan, Okinawa
  • Cafe,Cafe/Sweets / French / Turkish / Cake

髙木 ゑみEmi Takagi

When she went to study abroad, she decided to be a chef to deliver excitement and surprise to people through food. 

Graduated from Keio University. When she went to Europe to study, she encountered cuisines from various countries, and decided to be a chef. After accumulating experience at various restaurants and graduating from Ecole Tsuji Tokyo French & Italian Master College, she opened a cooking class in Nakameguro, Tokyo. Her eager lessons with various know-hows has attracted attention, and the number of students has reached 1,000. She took 2 years to realize her dream restaurant with her ideal space, plants, arts, and cuisine. In April 2018 she moved to Okinawa.

髙木 ゑみEmi Takagi

IWAPPARA matsu en don

岩原まつえんどん

  • Yuzawa/Okutadami, Niigata
  • Cafe,Cafe/Sweets / General / Bread / Sandwich

三輪 弘和Hirokazu Miwa

An innovative chef who provides a vibrant atmosphere to the community through his ''farmer`s restaurant''

Born into a family of rice farmers in February of 1977 in Minamiuonuma, Niigata prefecture. Taking the opportunity to enter University, left for Kanazawa at the age of 21 and entered the culinary world. He accumulated experience as a cook and became head chef of an Italian restaurant at 26 years of age. Spent nine years as head chef at a Japanese style creative cuisine restaurant, but then returned to farm work in home town in 2013. Opened a bento store in 2014 named "matsu en don" before renewing as a farmers restaurant in 2017 to local acclaim. Then, he opened a second store "IWAPPARA matsu en don" in January of 2019. 

三輪 弘和Hirokazu Miwa

Kyo Hayashiya

京はやしや

  • Hakata Station, Fukuoka
  • Cafe,Cafe/Sweets / Udon (noodles) / Parfait / Wagashi (traditional Japanese confections)

石崎 万里Banri Ishizaki

Ha succeeded the mind of hospitality towards the guests, from the manager of his part-time days. 

He was born in 1985 in Saitama prefecture. In his student days, he worked part-time at [Kyo Hayashiya], where he admired the manager who was always acting while considering [what each staff could do for the guests], and decided to work there full time. Currently, he gives service placing value on [what he can do for the guests]. He also works hard every day to spread [the deepness of the tea] of the traditional cafe through his service and to develop a menu. 

石崎 万里Banri Ishizaki

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