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1561 - 1580 of 1843 chefs

Don Mangione di Napoli

Don Mangione di Napoli

  • Chikusa/Imaike/Ikeshita, Aichi
  • Italian,Italian/French / Italian / Pasta / Neapolitan Pizza

末永 隼人SUENAGA HAYATO

A chef who makes Italian food with charm by preparing his ingredients with simplicity.

Born in 1982 and native to Aichi Prefecture, he was influenced by the attractive way in which Italian food and its ingredients could be prepared using simple cooking techniques, which got him thinking, "I would love to make Italian food as a chef." With an abundance of experience training at an Italian restaurant, he had acquired the necessary techniques to join Il Pomodrino Nagoya in January of 2012. He entertains guests with a stone hearth pizza oven made with stone from Italy's volcanic Mount Vesuvius, which can bake a Neapolitan pizza in no time and bring out the delicious flavor of Neapolitan-style Italian ingredients.

末永 隼人SUENAGA HAYATO

La Sette

La sette

  • Tokaichi/Funairi/Yoshojima, Hiroshima
  • Italian,Italian/French / Italian / Pasta / Gelato

北村 英紀KITAMURA HIDENORI

The Chef's Recommendations

Serious about his ingredients and his cooking methods, he pursues authentic Italian cuisine

1997 - Worked as head chef at Sunroute Hiroshima Hotels' Trattoria Viale March 2003 - Attended the government-certified ICIF School of Culinary Arts in Italy's Piedmont region (graduated the same year) June 2000 - Worked for Ristorante Castello in Verduno, Piedmont region before returning to Japan October 2004 - Opened Italian restaurant "La Sette" in Hirose Kitamachi March 2009 - Opened the second "La Sette" restaurant on the 9th floor of the Fukuya Hatchobori Main Store where he works now

北村 英紀KITAMURA HIDENORI

Spiedino Fuggi

スピエディーノ フッジ

  • Odori Park, Hokkaido
  • Italian,Italian/French / Italian / Pasta / Wine

藤田 知宏FUJITA TOMOHIRO

Our inspiration was French cuisine, but we are also inspired by Italian cuisine.

He gained experience working at a hotel and restaurant in the city. During that time he was also given a job as a chef. At first, he started out doing French cuisine, and then he fell in love with Italian cuisine and opened Fujji, where he is currently based.

藤田 知宏FUJITA TOMOHIRO

Wine & Food Argento

WINE&FOOD ARGENTO

  • Kokubuncho/Ichibancho, Miyagi
  • Italian,Italian/French / Italian / Pasta / Wine

大野 修ONO OSAMU

Introduced to the world of Italian cuisine through a part-time job during his time in university.

While in university, he worked part-time serving customers at a local famous Italian restaurant. There he learned the depth and charm of Italian cuisine, which is said to be the model for French cuisine, and he decided to work at the restaurant full-time. Since then, he has gained experience at several other Italian restaurants, and he is currently running Wine and Food Argento as manager and chef.

大野 修ONO OSAMU

Haru Dining

HARU DINING

  • Kayabacho, Tokyo
  • Italian,Italian/French / Teppanyaki (iron griddle grilling) / French / Italian

坊坂 康治BOSAKA YASUHARU

The pleasure I felt when someone appreciated my cooking became the reason.

I have loved cooking from the start, said the chef. He started focusing on cooking and trained at the restaurant in the Palace Hotel. After that he retained his training in various genres at various places. At present, his culinary skill combines French and Italian cuisine.

坊坂 康治BOSAKA YASUHARU

Gyutan Sumiyaki Rikyu Matsushima

牛たん炭焼利久 松島店

  • Matsushima, Miyagi
  • Izakaya (Japanese tavern),Taverns / Gyutan (beef tongue) / Local Japanese Cuisine / General

相沢幸宏AIZAWAYUKIHIRO

Bringing out the full flavor of beef tongue

Our chef entered into the world of cuisine having fallen in love with cooking as a child. After gaining experience at other beef-tongue restaurants, he came to Rikyu having been drawn to the idea of creative new tastes in beef-tongue cuisine. He spends each day at the grill with the aim of sharing with the world the full depth of flavor that is possible with beef tongue.

相沢幸宏AIZAWAYUKIHIRO

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

Izakaya Kumakichi

居酒屋 くま吉

  • Matsue Station, Shimane
  • Izakaya (Japanese tavern),Taverns

熊野 英治KUMANO EIJI

A chef's job is to bring joy to people.

Born in Matsue in 1973. He says his dream was always to have his own restaurant. He had an interest in cooking, and worked part time at a restaurant, while also often cooking at home. He began working at a sushi restaurant at the age of 24. His good points are that he enjoys serving people, and making them happy. This is what he believes is an important part of being a chef. He spent four years learning all of the ins and outs of sushi and Japanese cuisine to become independent. His heart's desire is to open a restaurant where customers feel welcome, and that serves original, heart-felt food.

熊野 英治KUMANO EIJI

Bar Wadoro

Bar WADURO -和道-

  • Susukino, Hokkaido
  • Dining Bar,Dining bar / Wine / Cocktail / Whisky

佐藤 泰代SATO YASUYO

Filled with the strong desire to perfect the way of the bartender,

I am active as a youthful force and inheritor of many years of meticulousness.

佐藤 泰代SATO YASUYO

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

Chef's

シェフス(CHEF'S)

  • Shinjuku-Gyoen, Tokyo
  • Shanghai,Chinese / General / Shanghai / Wine

南 俊郎MINAMI TOSHIRO

Inspired by the flavor of "Chef's", a young talent asked to be taught

Minami was born in Tokushima Prefecture in 1983. After graduating from university, he studied Chinese cuisine at Tsuji Culinary Institute. Afterwards, he apprenticed at "Kuushin", a famous restaurant in Osaka . At the age of 26, attracted by its simple yet delicious food, he began working at Chef's. At the time it was called "Renge", and he gained experience under the restaurant's owner Eishun Nishioka. After two years he became the restaurant's head chef. While holding on to the traditional flavors of this famous establishment, he continues to strive in earnest to discover new flavors.

南 俊郎MINAMI TOSHIRO

Hakata Mizutaki-style Motsu Nabe Motsufuji

博多水炊き風もつ鍋 もつ藤

  • Marunouchi, Aichi
  • Japanese,Japanese / General / Motsu Nabe (offal hot pot)

伊藤 和之ITO KAZUYUKI

Encountering genuine motsunabe (meat stew) in Osaka led to him opening his own restaurant

I'm originally from Ichinomiya City. After stepping away from the 9-to-5 life of a businessman, I entered cooking school. After that, I apprenticed at a Chinese restaurant and worked at a gyoza (dumpling) shop in Osaka for even more training. When a famous motsunabe (meat stew) restaurant from Fukuoka opened a branch in Osaka, I seized the opportunity to work there and trained for a year and a half, and in 2007 split off and opened a restaurant in Nagoya.

伊藤 和之ITO KAZUYUKI

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

Restaurant Carrot

レストラン キャロット

  • Ueda/Komoro/Saku, Nagano
  • Pasta/Pizza,Italian/French / Pasta / Pizza

三田 錦朗MITA KINRO

The Chef's Recommendations

Our goal is to make sure our parents eat delicious food.

Born in Nagano Prefecture on the 10 of March, 1963, he set out to become a chef so that he could make delicious food for his parents. After he worked at a Hotel for three and half years, he got a job at Restaurant Carrot, where he is now based.

三田 錦朗MITA KINRO

Chinese Restaurant Shoentei

中華飯店 鐘園亭

  • Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
  • Chinese,Chinese / General / Gyoza (dumplings) / Chahan (fried rice)

権藤 弘GONDO HIROSHI

The Chef's Recommendations

Impressed by the food he ate at a restaurant when he was in elementary school

Born in Kansai in 1972. He was impressed by the Chinese food he ate in elementary school at the restaurant ATAKA. When he graduated high school he decided to enter the world of Chinese cuisine that he so loved. He has since trained at Shoentei.

権藤 弘GONDO HIROSHI

Tenku no Tsuki

天空の月

  • Dogenzaka/Shinsen, Tokyo
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine) / Sake

油井 伸太郎YUI SHINTARO

A chef who switched over to the culinary world with wholehearted resolve.

Shintaro was born in August 1988 in Nakaotagiri, Nagano Prefecture. He used to work in a different industry, but he switched to the culinary world with wholehearted resolve. Since he began cooking at Tenku no Tsuki, he has pursued daily training under the tutelage of his teacher, Chef Watanabe.

油井 伸太郎YUI SHINTARO

GRAHM'S CAFE Los Angeles

GRAHM'S CAFE Los Angeles

  • Kyobashi, Tokyo
  • Cafe,Cafe/Sweets / American / Wine

山本 秀正YAMAMOTO HIDEMASA

The Chef's Recommendations

From a chef to a global culinary producer

Born in Tokyo in 1956. At the age of 18 he got his start at the Italian restaurant Hungry Tiger in Nogizaka, and in 1977 he traveled to Italy. He attended the National Hotel College, studying under the French master chef Roger Verge, then returned home for a short time before moving on to the USA. He became the head chef at the Ritz-Carlton in Washington, D.C. in 1984. In 2005 he came back to Japan to take over as head chef of the Mandarin Oriental in Tokyo. As of 2009 onwards he's been working as a culinary producer for developments around the globe.

山本 秀正YAMAMOTO HIDEMASA

Onzoshi Matsurokuya

御曹司 松六家

  • Roppongi, Tokyo
  • Japanese,Japanese / Kaiseki (traditional multi-course meal) / Mizutaki (chicken hot pot)

藤野 真太郎FUJINO SHINTARO

A restaurateur who continually seeks to provide a customer-tailored experience.

Born in Tokyo in 1970, he embraced the dream becoming a chef and opening a restaurant with his father. Upon graduation from a culinary school, he honed his skills at hotels and Japanese restaurants in Tokyo, Chiba, and Kanagawa. He became head chef at Onzoshi Matsurokuya in June of 2012. He strives daily to offer true hospitality by utilizing best-quality ingredients to make food that keeps you coming back for more.

藤野 真太郎FUJINO SHINTARO

Yakitori Tori Ryori Toritatsu

焼き鳥・鶏料理・鳥辰

  • Shinjuku West Exit/Tochomae, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / General / Kushiyaki (grilled skewers)

吉川 公一YOSHIKAWA KOICHI

With food hygiene his top priority, he is a chef who appraises his fresh ingredients

Born on February 24th, 1951, he hails from Tokyo. He mastered the foundations of Japanese cuisine primarily through small restaurants. He has been involved with Yakitori Toriryori Toritatsu since 2010. Because the food he cooks is for his customers, it is understandable when he says, "More than anything else, I pay attention to my judgement of the ingredients."

吉川 公一YOSHIKAWA KOICHI

India Restaurant Tirupati

インドめし ティルパティ

  • Teramachi/Arimatsu, Ishikawa
  • Indian,Other Asian / Curry / Indian Curry / Indian

モハン クマール タパMOHAN KUMARU

He makes use of local ingredients from Ishikawa and hopes to demonstrate the great taste of Indian food.

Born on March 7th, 1966, in Bangalore, India, he loved making food from a young age. After thinking, "I want everyone to eat good food", at the age of 16 he started on the path to a career in cooking. For 15 years he worked at one of India's top hotels, then built up four years of experience working in a restaurant in Japan. In 2000, in the home prefecture of his wife, Ishikawa, he opened Indian Restaurant Tirupati. He offers real Indian food, making enthusiastic use of ingredients from Ishikawa, with its incredibly rich natural areas.

モハン クマール タパMOHAN KUMARU

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