121 - 140 of 240 chefs
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ROSEMARY'S TOKYO
ROSEMARY’S TOKYO
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Italian,Italian/French / General / Italian / Cake
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鈴木 雅人Masato Suzuki
The Chef's Recommendations -
He arranges authentic Italian cuisine with a N.Y. style refinement, to offer the same taste as the main branch in N.Y.
He was born in 1979 in Saitama prefecture. He found the charms of ingredients and cooking through his job related to cooking, then became a chef. He worked as the master chef at restaurants, mainly Italian, operated by Cafe Company Inc. In 2015, he accumulated further experience at an authentic Italian restaurant in Bergamo, Lombardy, Italy. In 2016, he became the kitchen chief at [ROSEMARY'S TOKYO], the first branch of [ROSEMARY'S] in Japan. Currently, he reproduces the authentic taste of Italian cuisine arranged the N.Y. way, making use of his training at the main branch in N.Y.
鈴木 雅人Masato Suzuki
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Pizzeria Pino Isola VESTA
Pizzeria Pino Isola VESTA
- Matsushima, Miyagi
- Pasta/Pizza,Italian/French / Pizza
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石原 輝子Teruko Ishihara
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Ms. Ishihara wants her guests to taste Neapolitan pizza in Matsushima.
Ms. Ishihara trained at Pizza & Cafe Mori no Oven Dottore in Akiu, Sendai, and opened the restaurant in August 2021.
石原 輝子Teruko Ishihara
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37 PASTA
37 PASTA
- Hakata Station, Fukuoka
- Pasta/Pizza,Italian/French / Italian / Pasta
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松元 博文Hirofumi Matsumoto
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As he really liked cooking pasta, he wanted to try it again.
He was born in 1978 in Kagoshima prefecture. As his parents were busy, he started cooking for his two sisters, which made him decide to be a chef. After graduating from a culinary school, he began working part-time at a restaurant specialized in pasta. Then he worked at a hospital food service as a cook. However, he decided to follow his enthusiasm for cooking pasta, as he liked it since he was very young. He entered [37PASTA] 8 years ago along with its opening and currently works as the master chef. He carefully creates pasta dishes using ingredients from Kyushu.
松元 博文Hirofumi Matsumoto
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Salle a Manger
サラマンジェ
- Ginza, Tokyo
- French,Italian/French / French
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脇坂 尚Hisashi Wakisaka
The Chef's Recommendations -
Staying faithful to classic flavors, Hisashi Wakisaka creates unforgettably amazing flavors.
Mr. Hisashi Wakisaka was born in Hokkaido. After experience working at what is now the Novotel Sapporo and the ANA Crowne Plaza Wakkanai, Wakisaka went to France as part of the Association des Disciples d'Auguste Escoffier du Japan’s foreign training program. Whilst there, he trained in Paris and Lyon before returning in 2003 to become the head chef of Ripaille (Yokohama). In August 2006, he opened Salle a Manger de Hisashi WAKISAKA in Toranomon, where he was the owner and a chef. The restaurant moved in 2012 to Ginza. Although his restaurant specializes in the local and traditional cuisine of Lyon and the surrounding region, Mr. Wakisaka is also devoted to his studies of traditional French and classical cuisines.
脇坂 尚Hisashi Wakisaka
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Cave Yunoki
カーヴ・ユノキ
- Toyama City, Toyama
- French,Italian/French / Western Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood / French
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柚木 栄樹Eiju Yunoki
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He is exclusively in French cuisine, to spread the local food culture of Toyama.
After learning about French cuisine for approximately 3 years in Toyama prefecture, he worked at the French restaurant [Shido] in Omotesando, Tokyo for 3 years. Then he actively worked as a chef at an ANA hotel for 6 years, then as the master chef there for 8 more years. At the age of 36, he took part in a French cuisine contest [FFCC] to compete in the total ability of modern and classic French cooking skills, using basic French cooking techniques to create modern style French, and won the second place. In 2009, he started working as a chef at the current [Cave Yunoki] to transmit the local food culture of Toyama.
柚木 栄樹Eiju Yunoki
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Ristorante La Tenda Rossa
ristorante la Tenda Rossa
- Kannai/Bashamichi, Kanagawa
- Italian,Italian/French / Pasta / Pizza
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西沢 健三NISHIZAWA KENZO
The Chef's Recommendations -
The depth and charm of the local culture he learned in Tuscany
He was born in Kanagawa prefecture in 1974. When he was young, he loved to eat, and began working part-time at a restaurant when he was 16. When he was 20, he started working at an Italian restaurant in Kohoku ward, and officially started his career. When he was 24, he went to Italy, and trained there for four years focusing on Tuscany. After returning to Japan, he took on the role of a chef in an affiliated restaurant in Nishi-Azabu, "VINO DELLA PACE". He became the head chef of "ristorante la Tenda Rossa" when he was 29. Eleven years later, he has now grown into the best Italian chef in Yokohama, according to many people.
西沢 健三NISHIZAWA KENZO
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Sapporo Italian Restaurant Notte
札幌イタリアン notte(ノッテ）
- Susukino, Hokkaido
- Italian,Italian/French / French / Pizza / Pasta
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木村 大輔KIMURA DAISUKE
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After a parttime job in the industry, he set his sights on the path to becoming a chef
Originally his job working at a restaurant was only a part-time affair, but as his interest in cuisine grew stronger, he decided to start down the path to becoming a chef. At the age of 22 he travelled to Tokyo to train at famous restaurants (French and Italian establishments in Aoyama, French in Ochanomizu) and after gaining enough experience, he returned to Sapporo and acquired his own store. Two years ago, "Notte" was opened for business. Now he serves as the backbone of a restaurant whose concept is high class authentic Italian cuisine in a casual atmosphere.
木村 大輔KIMURA DAISUKE
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CUCINA HIRATA
クチーナ ヒラタ
- Azabu-Juban, Tokyo
- Italian,Italian/French / Italian
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町田 武十MACHIDA TAKEJU
The Chef's Recommendations -
Offering a comfortable space where you can delicious Italian
He was born in Nagano in 1977. He grew up standing behind his mother engaged in a cooking job and aimed to be a chef. He learned Italian cuisine at Osaka Abenotsuji Vocational School for becoming a licensed cook. After graduating, he joined Cucina Hirata. He trained then under the supervision of his predecessor, Mr. Masaru Hirata, for 13 years. He assumed the owner-cum-chef 5 years ago.
町田 武十MACHIDA TAKEJU
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restaurant Artisan
restaurant Artisan（レストラン アルティザン）
- Kannai/Bashamichi, Kanagawa
- French,Italian/French / French / Wine / Cocktail
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佐藤 剛Tsuyoshi Sato
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Mr. Tsuyoshi Sato offers addictive savory dishes with a strong impact.
He was born in 1972 in Niigata prefecture. After working part time at a steak house, he entered [Atsugi Royal Park Hotel]. In his 4th winter there, he was fascinated with the high-quality cuisine and speediness of Phillipe Batton who was visiting Japan for a hotel fair. Then he trained at a renowned French restaurant in Japan, and went to France. After returning to Japan, he opened [restaurant Artisan] in 2000 in Naha city. In 2007, he closed the restaurant to go to Tokyo. In 2018, he reopened the restaurant in Nihon-odori, Yokohama.
佐藤 剛Tsuyoshi Sato
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French Restaurant Bon Vivant
フランス料理 ボンヴィヴァン
- Ise, Mie
- French,Italian/French / French
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河瀬 毅Takeshi Kawase
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For over 30 years, he has pursued Ise-style French cuisine, working steadfastly out of his hometown
Born in 1954 in Mie Prefecture, he left college to get his cooking career started by serving as an apprentice at a Western-style restaurant. In 1979 he moved to Tokyo to train. In 1983, he set out on his own to open Bon Vivant back in his hometown of Ise. He started out with a restaurant specializing in home-style French cooking and then took on traditional French cuisine as well before moving on to his current location in 1997. He has shown his dedication to promoting Ise French cuisine by establishing multiple restaurants in his local prefecture as well as in the city of Ise.
河瀬 毅Takeshi Kawase
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SALONE 2007
SALONE2007
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Italian,Italian/French / Wine / Italian
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細田 健太郎HONDA KENTARO
The Chef's Recommendations -
Studying at the restaurant with the food he fell in love with, turning his dream of becoming a chef into reality
He was born in Tochigi prefecture in 1981. After graduating from high school, he worked at places such as a hair salon in Harajuku. One day, he was deeply impressed by the food at an Italian restaurant (currently "Biodinamico") that a foodie acquaintance brought him to. He decided to enter that restaurant, and trained for a year and a half there. Subsequently, he transferred to an affiliated restaurant, "SALONE 2007", which had been open for half a year. He rubbed shoulders with chefs and members of the staff, many of whom had returned from Italy, while studying there, and rose to take on part of the responsibilities of a sous chef in 2012. Currently, he operates the kitchen by himself as a chef.
細田 健太郎HONDA KENTARO
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Trattoria BiCOLORE Yokohama
Trattoria BiCOLORE Yokohama
- Hiranuma, Kanagawa
- Italian,Italian/French / Italian / Pasta
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佐藤 護SATO MAMORU
The Chef's Recommendations -
In constant pursuit of the ultimate cuisine, with the techniques learned at numerous famous restaurants
He was born in Tokyo in 1967. When he embarked down the path of becoming a chef when he was 17, he thought, "Training should be done at the most premier location," and entered "Sabatini" in Aoyama. In 1996, he went to Italy in search of greater heights. During his stay there for four and a half years, he perfected his skills in the kitchens of 14 restaurants, ranging from trattorias to restaurants with three Michelin stars. After returning to Japan, he worked as the inaugural chef of a number of restaurants before waiting for an opportune period to set out on his own and open "BiCOLORE Yokohama" in 2013.
佐藤 護SATO MAMORU
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Ashiya French Kitajima
芦屋フレンチ北じま
- Ashiya, Hyogo
- French,Italian/French / French / Wine / General
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北島 恭Yasushi Kitajima
The Chef's Recommendations -
Continuous effort since his boyhood made him a chef with stars
He was born in 1962 in Kyoto. Being influenced by his mother who was good at cooking, he decided to be a chef when he was an elementary school student. Wishing to make people happy with his dishes, he started training at a restaurant in Hieizan Hotel at the age of 18. Then he worked for [Alain Chapel], a renowned French restaurant at Kobe Portopia Hotel as the sous-chef, and [Kurakuen-Geihinkan] as a chef. In 2010, he went independent. Following the techniques and spirit he has obtained during his experiences, he tries his best in the kitchen every day. In 2016, the restaurant obtained the stars.
北島 恭Yasushi Kitajima
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La Lucciola
ラルッチョラ
- Fukushima/Noda, Osaka
- Italian,Italian/French / Italian / Wine
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鈴木 浩治Koji Suzuki
The Chef's Recommendations -
A chef who never wants to stop delighting guests with delicious food.
He was born in December of 1974 and grew up in Shiga Prefecture. His love of hands-on craftsmanship extends all the way back to his childhood, and it was during his student years working at a part-time restaurant job that he discovered his passion for serving up delicious food to customers. From there he went on to train in the culinary arts in Switzerland, Germany, Italy, and other countries. After spending time building up his skills at various restaurants in Osaka, he moved on to his current post, where he serves as the chef. Even now, he never stops working hard at honing his culinary skills and knowledge, since he never wants to fall behind in offering the best food available.
鈴木 浩治Koji Suzuki
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Cueillet
キュイエット
- Nirasaki/Kai, Yamanashi
- French,Italian/French / French
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山田 真治Shinji Yamada
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An orthodox chef of French cuisine that protects the techniques of French cooking
He was born in Yamanashi Prefecture in 1964. From a young age, he had always wanted to manage a restaurant. Although he got a white-collar job after graduating, he quit his job and jumped enthusiastically into the culinary world because he wanted to work with his hands. After training in France, he returned to Japan and trained at a restaurant in Tokyo. After that, he returned to his hometown and worked as a chef for 8 years at a restaurant in Yamanashi, then opened [Cueillet] in 2003. It has become a popular restaurant, with some fans even traveling long distances for the food.
山田 真治Shinji Yamada
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Bistro AUX AMIS
ビストロ オザミ
- Ginza, Tokyo
- French,Italian/French / French / Hamburger Steak / Wine
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植田 良平Ryohei Ueda
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He offers the sense of the season on his dishes, making the best use of the original tastes of ingredients.
He was born in 1985 in Osaka prefecture. After graduating TSUJI Culinary Institute in Osaka, he worked at Hiramatsu Inc., and he accumulated training at a restaurant in Osaka, then entered AUX AMIS World Co. LTD.. After accumulating experience at [Paris-no-Wine Shokudo] in Higashi Ginza, he became the master chef at the current [Bistro AUX AMIS] in 2018. Seeking for sophisticated French cuisine, he creates high-quality dishes with a warm atmosphere, with his cooking teqhniques to bring out the savory tastes of seasonal ingredients.
植田 良平Ryohei Ueda
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Villa della Pace
Villa della Pace
- Nanao, Ishikawa
- Italian,Italian/French / Italian / Pasta / Wine
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平田 明珠Meiju Hirata
The Chef's Recommendations -
A career in cooking that contributes to the lives of local producers.
Born in 1986 in Tokyo. He studied public administration at university and took a job in a corporation before pursuing his culinary career. He experienced working at several Italian restaurants in Tokyo to train his cooking skills. After meeting with many producers and visiting their local farms, his desire to open his place near the farm grew strong and decided to move to Nanao city in Ishikawa prefecture. He is currently the owner chef at Villa della Pace, displaying his skills before the guests.
平田 明珠Meiju Hirata
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Meshimon Sakemon Santabelle
飯もん酒もん さんたべーる
- Gujo, Gifu
- Italian,Italian/French / Italian / Wine
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オーナーシェフOwner Chef
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Enjoy the authentic taste of European cuisine from a chef who trained in Italy and France
After graduating from culinary college in Osaka, he mastered the art of authentic European gastronomy in France and Italy. Bringing these flavors back to Osaka, he also developed expertise in Japanese cuisine, eventually choosing to open his own restaurant with the aim of bringing the classic, authentic taste of European food to the people of Gujo. He likes to investigate food and drink pairings, including Italian cuisine with rich yet light wine and fresh sashimi with junmaishu (sake without added alcohol or sugar).
オーナーシェフOwner Chef
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Ristorante QUINTOCANTO
Ristorante QUINTOCANTO
- Nakanoshima, Osaka
- Italian,Italian/French / Italian / Pasta
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弓削 啓太YUGE KEITA
The Chef's Recommendations -
He moves even before he thinks. That kind of energy once brought him to the national stage in high school baseball, and now it's landed him in a famous restaurant
Born in 1989 in Saga prefecture. His sole passion through high school was baseball, and he even played in the national championships. After high school graduation he attended a culinary school in Vancouver, where he'd spent some time studying languages. After returning to Japan, he worked at Chez Inno, where he was in charge of sales, cooking, and desserts. To hone his skills even further, he traveled to Paris. Upon returning to Japan again, he worked at the SALONE2007 chain restaurant IL TEATRINO DA SALONE as sous chef, then as chef here at QUINTOCANTO.
弓削 啓太YUGE KEITA
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SAYS FARM
SAYS FARM
- Himi, Toyama
- Italian,Italian/French / Japanese Sosaku (creative cuisine) / French / Cake
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渡邉 隆二Ryuji Watanabe
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Entered the cooking field at the age of 25.
After working at popular restaurants in Ginza and Shibuya, he accumulated further training at a restaurant in Napa Valley, California, USA and a restaurant with the stars in Helsinki, Finland. Then he encountered [SAYS FARM] that sticks to using local ingredients to combine and arrange, and became their head chef in 2016. Currently he is serving Italian-based dishes, but created using his own sensibility.
渡邉 隆二Ryuji Watanabe
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