Western Chef search result : Page 2

Cafe Tosca カフェトスカ Minatomirai, Kanagawa General,Western / General / Pasta / Pizza

小川　勝哉OGAWA KATSUYA

A chef who seeks out genuinely delicious food, following the concept of "the pursuit of true flavor"

After graduating from high school, he studied cooking working at a nearby French restaurant, until graduating from the Moranbong Culinary Training School, and going to France at the age of 21. While taking courses at Le Cordon Bleu there, he studied the simple perfection of the local cuisine before returning to Japan. After that, he worked at the Prince Hotel before taking part in planning the opening of the Yokohama Bay Hotel Tokyu. These days, he seeks out the origin of delicious flavor, taking advantage of nature's bounty, to bring out the inherent flavors of his ingredients and fashion a simple cooking method to create cuisine that defies categorization by country or genre.

小川　勝哉OGAWA KATSUYA

Rico Cowbell RICO　カウベル Yokosuka/Oppama, Kanagawa Hamburg Steak,Western / Hamburger Steak / Curry / Steak

川上　利博KAWAKAMI TOSHIHIRO

Serving the specialty hamburger steak I have cooked for a long in my own restaurant

He was born in Kagoshima Prefecture in 1954. After graduating from a high school, he came to Tokyo to enter the restaurant business. Chance led him to joining "Cowbell," a restaurant whose specialty is hamburgers. He worked there as a chef for 40 years. He did not initially think of independence, but gradually became eager to have his own restaurant. He finally set up his own restaurant 24 years ago. Currently, he and his wife are working closely together to provide delicious food and hearty service.

川上　利博KAWAKAMI TOSHIHIRO

Sekiguchitei 関口亭 Shinjuku Station South Exit/Yoyogi, Tokyo General,Western / General / Omurice (omelet rice) / Wine

関口　康史SEKIGUCHI YASUSHI

We make Westernstyle cuisine to suit Japanese tastes!

With a confectioner father and a chef for an older brother, he entered the world of professional cooking at the age of 24. He got his start at a French restaurant, then moved on to Chinese, Japanese, and a wide variety of cuisines. After gaining further experience at the Kanda steakhouse Kaki no Ki, he struck out on his own, and has been running his own business for almost 20 years.

関口　康史SEKIGUCHI YASUSHI

Le Coeur et Kokoro Le　Coeur　et　心 Kokura, Fukuoka General,Western / General / French / European

山下　誠市YAMASHITA SEIICHI

The Chef's Recommendations

I dove into the world of food because I wanted to make people happy through my food.

I was born in Kitakyushu City on March 10th, 1978. When I was in elementary school, I helped my parents cook, and their happiness was what made me enter the world of food. I decided to become a chef because I wanted more people to eat food that I prepared. I worked at and honing my skills in a hotel for 7 years, and I also worked at a wedding parlor in Fukuoka City for 9 years as assistant chef. Afterwards, I became independent, opening "Le Coeur et Kokoro." I have an establsihed reputation for preparing authentic French cuisine, using my many years of experience.

山下　誠市YAMASHITA SEIICHI

Minoru Shokudo Ginza Mitsukoshi みのる食堂　銀座三越店 Ginza, Tokyo General,Western / General / General

大内　義和OUCHI YORIKAZU

He has refined his skills basically in Italian cuisine. Now he is playing an important role at Minoru Shokudo.

He was born in 1979 in Kanagawa Prefecture. He began to dream of becoming a chef in his school days, learned cooking at high school, and got his cooking license. After graduating, he gained experience primarily in restaurants specializing in pasta and entered Kabenoana Co., Ltd. Following that, he gained experience at Le Vin Vivant (wine bar in Tamachi) and finally joined Minoru Shokudo. Now he is the chief chef there.

大内　義和OUCHI YORIKAZU