Italian/French Chef search result : Page 11

Spaghetti House Chef Meiekinishi スパゲッティハウス　シェフ　名駅西店 Nagoya Station, Aichi Pasta/Pizza,Italian/French / General

木戸　由紀夫KIDO YUKIO

A professional whose signature dish is "Ankake (thick sauce) Spaghetti".

After working for the Toyohashi restaurant "Ciao" for five years he opened his own place. He left the establishment he ran for 27 years to his son, and opened "Spaghetti House Chef Meiekinishi" nine years ago. He is a chef of the ankake (a thick, starchy kudzu sauce) spaghetti school of cuisine.

木戸　由紀夫KIDO YUKIO

Pizzeria Austro Pizzeria　Austro Imabari, Ehime Italian,Italian/French / Italian / Neapolitan Pizza / Wine

佐野　大介SANO DAISUKE

The influence of his chef father led him down the same path

Our chef Sano was raised looking up to his chef father from the time he was a child. Seeing how delighted people were when they ate his father's food, he thought, "Someday, I want to make people happy like that with my own cooking," which led him down the same path. Afterwards he built up experience at various Italian restaurants, before opening this establishment. His memories of his father's cooking still form the foundation for Sano's own culinary style even now.

佐野　大介SANO DAISUKE

Antiqua Trattoria Ciuri Ciuri アンティカ・トラットリア　シュリシュリ Gaienmae/Aoyama-Itchome, Tokyo Italian,Italian/French / Italian / Mediterranean / Wine

高橋　健太TAKAHASHI KENTA

The Chef's Recommendations

Experience of apprenticeship era in Bologna, Italy ensures chef's works.

He was born in Tokyo in 1975. After graduating from culinary school, he trined for 3 years at "Osteria" in Funabashi, before leaving for Italy. For the 7 years he spent in Italy, he wandered from northern Italy to southern Italy with Bologna as his base, and gained experiences from numerous restaurants, with the Michelin-starred restaurant "IL SOLE" at the center. After returning to Japan, he joined the Sicilian restaurant "Don Cicco" in Shibuya and worked for 6 years under chef Tsutomu Ishikawa. In March 2013, he opened "Trattoria Antica Ciuri Ciuri".

高橋　健太TAKAHASHI KENTA

Restaurant La FinS Restaurant　La　FinS Shimbashi/Shiodome, Tokyo French,Italian/French / French

杉本　敬三SUGIMOTO KEIZO

The Chef's Recommendations

His training started from as early as elementary school and he was considered a cooking genius.

He started working at a Japanese restaurant and Japanese sweet shops when he was an elementary school student. He graduated from the culinary school, Tsuji, and also went to France to study at a French cooking college. He went to Alsace and visited other areas as well. He became a chef after four years and returned to Japan after eight years in total. In 2012, he opened La FinS.

杉本　敬三SUGIMOTO KEIZO

Buveur Orge Buveur　Orge　［ビュベール　オルジュ］ Yahatanishi-ku, Fukuoka French,Italian/French / French / Italian / European

吉川　雅樹YOSHIKAWAMASAKI

The Chef's Recommendations

In contrast with his beloved father, a sushi chef, he's challenging himself in the world of French cuisine!

Born in 1971 to a sushi chef father. After honing his skills at famous hotel restaurants in Fukuoka and Kobe, he set off for France. After learning about authentic French cuisine, he came back to Japan and set up his own restaurant. His restaurant, which used to be solely a French restaurant, has now expanded its offerings, developing into a "Western food and wine restaurant."

吉川　雅樹YOSHIKAWAMASAKI

Cucina Italiana Todo Cucina　Italiana　東洞 Kyotogosho/Nishijin, Kyoto Italian,Italian/French / Italian / Wine / Pasta

水谷　健太MIZUTANI KENTA

The beginning was simple. After that, his efforts have not ceased.

He was born in 1973 in Kyoto. Ever since he was a child, he dreamed of being a chef. He thought that their white coats were smart, and that working as a chef on a cruise liner looked fun. Rather than letting this remain as just a dream, he worked consistently to realize it and to get to where he is today.

水谷　健太MIZUTANI KENTA

Tante Grazie Tante　Grazie（タンテグラッツィエ） Ikebukuro West Exit, Tokyo Italian,Italian/French / Italian / Pizza / Wine

簾内　成良MISUCHI NARUYOSHI

The Chef's Recommendations

With a desire to let everyone know the magnificence of Italian cuisine

Born in Tokyo, 1968. Dut to his love of pasta, he worked toward becoming an Italian chef after graduating culinary school. After training at Tokyo's [Ristorante Carmine], he traveled to South Italy. He further improved his skills at Sicilia's famous [Ristorante Unico], and was appointed as chef at [Tante Grazie] after returning to Japan. He explains that he gets hints of inspiration for his creations by communicating with his customers.

簾内　成良MISUCHI NARUYOSHI

Bistro Le Nougat ビストロ　ヌガ Ginza, Tokyo French,Italian/French / French / Wine

梅津Mr. Umetsu

His father's cuisine was the starting point of his own

He was born in Yokohama, Kanagawa prefecture. Inspired by his father who was a chef, it was natural for him to become a chef. He improved his culinary skills at a French restaurant in Tokyo and a restaurant in Yokohama. After that, he left for France to acquire knowledge in authentic French cuisine. Currently, he is playing an active role as the chef of Bistro Le Nougat.

梅津Mr. Umetsu

FRICK FRICK（フリック） Omotesando/Aoyama, Tokyo Italian,Italian/French / Italian / Wine

深田　景FUKADA KEI

The Chef's Recommendations

Trained under two master chefs

Born in 1978 in Tokyo. Enrolled in a culinary school and then set out to work in that field. He studied in Shibuya's "Bigorosso" and Daikanyama's "Canobiano" under Uetake Takamasa, and then at the age of 22 he went to Italy for about two and a half years. He improved his craft in many restaurants, including a 2 star Michelin location in Tuscany, the "Tendarossa." After returning to Japan, he trained under Sasajima Yasuhiro at Marunouchi's "Il Giottone," working as a chef from the opening. In 2008, he opened the mainly vegetarian "Frick." It is a restaurant that is very popular with regular customers.

深田　景FUKADA KEI

Morceau モルソー Hibiya/Yurakucho, Tokyo French,Italian/French / French / Wine

秋元　さくらAKIMOTO SAKURA

The Chef's Recommendations

To make food that can make people happy - that is where this chef comes from

She was born in Fukui prefecture. Her turning point to enter culinary school came when she was working as a cabin assistant in an airline company, and the food she cooked made her husband happy. After graduating, she began training at "Monde Cafe" in Shinjuku, and subsequently polished her skills at "Au Gamin de Tokio" in Shirogane, under the guidance of chef Takemasa Kinoshita. In 2009, she opened "Morceau" together with her sommelier husband. Her homemade bread is a culmination of what she learned about making bread over the course of a year, and has garnered much popularity.

秋元　さくらAKIMOTO SAKURA

la liliana ラ・リリアーナ Mizuho-ku/Showa-ku, Aichi Italian,Italian/French / Italian / Pasta / Wine

國田　健KUNITA TAKESHI

A missionary for legitimate Italian cuisine He fell for fresh pasta and chose the path of Italian food

After working in a French restaurant, he was taken to an Italian restaurant by an associate and ate fresh pasta for the first time. He got an incredible shock and, his heart brimming with a desire to learn more, he started learning about Italian cuisine. Crossing over to Italy by himself, his self-confidence, built over a 10 year career, was shattered by the deliciousness of the food made for him by a local old lady, so he started a study of the fundamental importance of making food well. Without purposely pushing to make things different, he tries new techniques and brings in new sensations daily, even as he sticks to the methods of orthodox Italian, all to continue delivering the joy of Italian food.

國田　健KUNITA TAKESHI

Ne Quittez Pas ヌキテパ Gotanda, Tokyo French,Italian/French / French

田辺　年男TANABE TOSHIO

The Chef's Recommendations

From boxer to owner of oden (hot pot dish) stall. And then to French cuisine, in pursuit of the world stage…

He was born in Ibaraki prefecture in 1949. When he was in college, he was selected as one of the candidates to compete in gymnastics for the Olympics, and after graduating, he became a ranked professional boxer in Japan. After wrecking his body and giving up on boxing, he made a 180 degree turn and opened an oden (hot pot dish) stall. However, he says, "That would never allow me to aim for the world stage," and entered the world of French cuisine. He underwent training at a restaurant in Tokyo before going to France. After perfecting his skills for two years in places such as restaurants with three Michelin stars, he returned to Japan, and in 1988, he opened "A Ta Goul" in Ebisu. He took the opportunity to rename his restaurant to "Ne Quittez Pas" when he moved to Gotanda.

田辺　年男TANABE TOSHIO

UNIQUE UNIQUE Kitahama, Osaka French,Italian/French / General / French / Wine

中山　大輔NAKAYAMA DAISUKE

He was drawn to the charms of French cooking, and his experience in famous restaurants has made him a powerful chef.

He was born in 1975 in Osaka. Although he went to a technical high school, he decided to pursue cooking-in both cases, because he enjoys making things. While learning the basics of service at a hotel, he studied cooking as hard as he could, aiming for places like the Riga Royal Hotel, and he got his dream assignment at the Restaurant Chambord, a famous restaurant known for tradition and formality. He had always hoped to become a French chef, and he fell in love with French food even more in that position, where he spent quality time working under a head chef he greatly admired. He has continued to achieve great things and gain experience since then.

中山　大輔NAKAYAMA DAISUKE

Bistro and Wine Frenchies ビストロアンドワイン　FRENCHIES フレンチーズ Ningyocho/Kodenmacho, Tokyo French,Italian/French / French / Wine

小川　浩之OGAWA HIROYUKI

Doing part time work as a student inspired me to enter the world of cuisine

I was born in Tokyo during June 1975, and set my heart on entering the world of cuisine after taking on part time work at a restaurant during my university days. After gaining experience at various restaurants I became a chef at FRENCHIES. As a restaurant where you can casually savor delicious food and wine, we offer a broad menu that is well-matched to the taste of the wines.

小川　浩之OGAWA HIROYUKI

Aile d'Ange Nagoya エルダンジュNAGOYA Nagoya Station, Aichi French,Italian/French / French

丹羽　充NIWA MITSURU

Stepped into the world of culinary from an admiration of white chef coats

Born in 1960 in Aichi prefecture. The glamour of French cuisine left a great impression on him and he set his mind on becoming a French chef himself. He polished his skills at numerous noted restaurants, including The Westin Nagoya Castle, Au Bec Fin Ponto-cho branch, Maxim's de Paris Nagoya branch, and Imperial Wing. In 2004, he took the position of executive chef at Aile d'Ange main branch, a role he maintains to the present day.

丹羽　充NIWA MITSURU

RISTORANTE Misato RISTORANTE美郷 Shichijo/Tambaguchi, Kyoto Italian,Italian/French / Italian / Pasta / Wine

毛利　亮MORI RYO

The Chef's Recommendations

A chef who is constantly thinking up new menus in which the flavors of the drinks and the food complement each other

Born in 1965 in Oita Prefecture, graduated from Tsuji Japanese Culinary Arts College. After gaining experience in Kyoto and Osaka he went independent, starting his own restaurant in Kyoto. In 2006 fate brought him to "Ristorante Misato", where he shows off his skills daily as the lead chef.

毛利　亮MORI RYO

Vino Hirata ヴィノ　ヒラタ Azabu-Juban, Tokyo Italian,Italian/French / Italian / Pasta / Wine

仁保　州博NIHO KUNIHIRO

The Chef's Recommendations

Deeply impressed by the Italians' service and delicious food

Born in 1974 in Tottori, the chef decided to pursue this path while visiting Italy and being drawn to its delicious cuisine and friendly people. After graduating from a culinary school, he entered an Italian restaurant. In 1998, he joined "Vino Hirata" and became head chef in 2009. In May, 2010, he became an owner chef.

仁保　州博NIHO KUNIHIRO

GINZA　TOTOKI GINZA　TOTOKI Ginza, Tokyo French,Italian/French / French

十時　亨TOTOKI TORU

An encounter with a chef of French cuisine opened him up to the world of French food.

Toru Totoki was born in 1956 in Fukushima prefecture. When he was 20-years old, at a time that few people were familiar with French cuisine, he happened to meet the head chef of a French restaurant. Thanks to this chef's introduction, Totoki trained for 2 years at Regence Shibuya, then the famous French restaurant Ginza Lecrin, before going to Europe. He worked for 11 years as the head chef of Ginza Lecrin, from 1992 to 2003, then he opened Les Dix Temps, The Totoki. In 2013, the restaurant was updated and re-opened as Ginza Totoki.

十時　亨TOTOKI TORU

Ristrante Onesto リストランテ　オネスト Yachiyo/Sakura/Yotsukaido, Chiba Italian,Italian/French / Italian / Pasta / Wine

江幡　雄司EBATA YUJI

Whole-heartedly Never lose sight of the origin when selecting raw materials.

He was born in 1972 in Funabashi City. He loves eating, so he chose the path of making food. He studied at Italian and French restaurants within the city. He worked as the master chef at several restaurants in Chiba, and in 2011, he opened Ristrante Onesto. In accordance with the name of the restaurant, he will select ingredients ‘with full sincerity' and be a chef who doesn't forget his origins. He would like you to think of his restaurant as another dining table. He values the relationship with his customers. As time goes by, he wants to devote himself every day to making progress along the path he have chosen to take.

江幡　雄司EBATA YUJI