Italian/French Chef search result

Coconoma Season Dining ココノマ　シーズンダイニング Nishi-Azabu, Tokyo Italian,Italian/French / General / Pasta / Wine

菱沼　欣也Kinya Hishinuma

The Chef's Recommendations

His wish is to serve dishes that many people can enjoy

Born in Fukushima in 1970. He has enjoyed pleasing people, cooking and eating since he was small. He decided to be a chef to please more people, and started his career as a chef at the age of 19 years old, after graduating from Musashino Cooking College. He gained the fundamental knowledge and techniques at [Harumi Grand Hotel], then learned advanced skills and cost management at [Restaurant Kihachi]. He has been a chef of [Coconoma Season Dining] since October 2010.

菱沼　欣也Kinya Hishinuma

THE RALLY TABLE THE　RALLY　TABLE（ザラリーテーブル） Shibuya Center-Gai/Koen-Dori, Tokyo Italian,Italian/French / Italian

木原　洋輔Yosuke Kihara

The Chef's Recommendations

A general manager who also publishes information as a sweets writer.

Mr. Yosuke Kihara was born in 1979 in Tokyo. He entered the restaurant field at the age of 22, and became a manager at the age of 24. He also experienced as an area manager, and was involved in launching and producing many restaurants. Currently, he works as the general manager at [THE RALLY TABLE], while creating new menus and planning events with the restaurant staff. He has also been involved in creating many hot places to visit, and appeared on various media such as informational TV programs. Furthermore, he writes articles on the official web media of a female magazine as a sweets writer as well.

木原　洋輔Yosuke Kihara

Paris Yugao 巴里　夕顔 Shimbashi/Shiodome, Tokyo French,Italian/French / Teppanyaki (grilled foods) / Japanese Sosaku (creative) / French

山口政則Masanori Yamaguchi

A chef who studied at a variety of different famous restaurants.

He was born in 1963 in Tokyo. Enjoyed making things from a young age, and was drawn to the world of cuisine when he worked a part-time job as a student. Afterward, he graduated from a culinary school and built up experience working at a variety of famous restaurants. While working at [HAPPO-EN], he mastered the basics of French cuisine, he started studying teppanyaki at [Nikko Hotel], and when he was working at [Yokohama Ukai-tei], he developed his palate as a connoisseur of ingredients. His skills developed step by step in this way, leading to the present.

山口政則Masanori Yamaguchi

iL GASHIYO iL　GASHIYO Hakata Station, Fukuoka Italian,Italian/French / Italian / Seafood / Chicken

吉賀　秀雄YOSHIGA HIDEO

He decided to become a chef after experiencing the shockingly delicious taste of genuine pasta

Born in 1958 in Fukuoka Prefecture's Kitakyushu City. As a student he had an interest in cuisine, and he frequented a variety of restaurants, until one taste of authentic pasta moved him so deeply he decided to become a chef. He trained exclusively in Italian cuisine, including stints at restaurants all over Italy. He worked as head chef for Italian restaurants in Kokura and Fukuoka before opening Cantina Gashiyo in 1997. After that he opened three other much-loved Italian restaurants in Fukuoka - iL Gashiyo is his latest in 2012.

吉賀　秀雄YOSHIGA HIDEO

Antica Osteria Del Ponte アンティカ・オステリア・デル・ポンテ Marunouchi, Tokyo Italian,Italian/French / Italian / Wine

Stefano Dal MoroSUTEFUANO DARU MORO

The Chef's Recommendations

A renowned chef who lets classic and new Italian cuisines coexist.

He entered Ginza's 'Sabatini di Firenze' in 1990. After working at Hibiya's Ristorante La Fresco, he moved to Italy at age 30. He immersed himself in learning at places such as ALFREDO in Florence and La Caravella at a four-star hotel in Venice. Three years after returning to Japan, he left once more for Italy to train at Antica Osteria Del Ponte in Milan, to prepare for the opening of the restaurant's new store in Tokyo. He was appointed as deputy head chef of the Tokyo store at age 36. He is currently the head Japanese chef.

Stefano Dal MoroSUTEFUANO DARU MORO

Best Western Hotel Takayama Bijoux ベストウェスタンホテル高山　Bijoux Hida/Takayama, Gifu French,Italian/French / General / French / Italian

森下　君代Kimiyo Morishita

Sticks to serving high-quality desserts as a chef who was dreaming of being a patissier.

She was born in Gifu. She liked cooking since she was small, especially making desserts. She used to adore a famous patissier who was often appearing on TV. Though she did not become professional and cooked only for her family for a while, she got the chance to work for [Bijoux]. She is currently focusing on making delicious desserts, not only on meals. She feels happy when the guests become happy. She sticks to offering dishes using local ingredients as much as possible.

森下　君代Kimiyo Morishita

Cafe La Boheme G-Zone Ginza カフェ　ラ・ボエム　G-Zone銀座 Ginza, Tokyo Italian,Italian/French / Italian / Cake / Herb & Spice

小林　秀明KOBAYASHI HIDEAKI

Carefully selected ingredients with all preparation done fresh on site. That's how truly delicious dishes are made.

He was born in 1986 in Fukushima Prefecture. From a young age he loved to eat and make meals, and he got his start in the industry with a part-time job at a pub in the capital. From a part-time job, to experience at Cafe La Boheme - Shinjukugyoenmae, to us here at Cafe La Boheme - G-Zone Ginza.

小林　秀明KOBAYASHI HIDEAKI

CHASECO CHASECO Dogenzaka/Shinsen, Tokyo Italian,Italian/French / General / Italian

齋藤　尚道SAITO NAOMICHI

Bringing the sensibilities he gained from his experiences in and around Italy.

Opened Le Petite Tonneau in 2001 in Kudanshita.

齋藤　尚道SAITO NAOMICHI

Firenze Kita-Kyushu フィレンツェ北九州 Yahatahigashi-ku, Fukuoka Italian,Italian/French / General / Italian / Mediterranean

高木　真義Masayoshi Takaki

Destined for Western cuisine since birth, this chef spares no time or effort in his approach

Born in Fukuoka Prefecture in 1982, Chef Takaki grew up in a family that managed a Western food restaurant where he watched both his parents cook since childhood. He learned by imitation, and naturally his opportunities to help out in the kitchen increased as he grew up. Training at the Western restaurant, he built up his fundamentals as a chef, improving his skills along the way. He now cooks at Italian restaurant Firenze Kita-Kyushu, putting his whole heart into every dish, operating on the ideal of sparing no effort to make food that has soul.

高木　真義Masayoshi Takaki

Italian and Bar, Aqua uenokoen-mae Branch イタリアン＆バル　アクア上野公園前店 Ueno, Tokyo Italian,Italian/French / Naples pizza / Pasta / Pizza

アマル　グナティラカAmar Gunatilaka

A pizza making performance inspired him to take up Italian cooking.

He was born in Sri Lanka in January, 1980. When he was working at [La Boheme] in Azabu Juban, He took an interest in the pizza making performance, and decide to learn Italian cooking. Since then, he has worked in various restaurants. Presently he works at [Italina and Bar, Aquire Ueno park-mae]. His authentic Napoli pizza is popular.

アマル　グナティラカAmar Gunatilaka