1161 - 1180 of 1843 chefs
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Dining & Music BAR ONSTAGE
Dining & Music BAR 音STAGE
- Kanda, Tokyo
- Amusement Bar,Bars (pubs) / General / Beer / Whisky
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菊池 潤Jun Kikuchi
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Mr. Kikuchi deepened his interest in food through his part-time job experiences.
Mr. Kikuchi was born in 1986 in Tokyo. He started working at a cafe in Shibuya as a hall staff. Due to the lack of cafe's kitchen staff, he started working in the kitchen and deepened his interest in cooking. He trained for four years, worked at another café, and gained six years of experience at an Italian restaurant in Yaesu, which closed because of the influence of COVID-19. After that, he earned further experience and knowledge at various restaurants, such as a cafe in Kouenji and an Italian restaurant in Nagoya. He now works as head chef at Dining & Music BAR ONSTAGE, which opened in May 2022.
菊池 潤Jun Kikuchi
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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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Kashiwa-ya Genjiro
かしわ屋源次郎
- Hakata Station, Fukuoka
- Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)
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井上 喜仁Yoshihito Inoue
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He shows his skillful cooking techniques obtained through training at various Japanese restaurants!
He was born in 1966 in Fukuoka prefecture. As he loved cooking so much, he had no hesitation to enter the restaurant field after graduating from school and obtained a wide range of deep cooking skills through various types of Japanese restaurants, including sushi, seafood, and tempura. Then he entered HARBOR HOUSE Co., Ltd., which operates Kashiwa-ya Genjiro. Currently, he actively create dishes for many guests showing his skillful cooking techniques obtained throughout his career, every day.
井上 喜仁Yoshihito Inoue
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Meimei-tei
羊羊亭
- Hakodate, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / General / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)
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酒井 諭Satoshi Sakai
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He has been actively creating general western cuisine for many years, mainly at hotel restaurants.
He was born in 1962 in Hokkaido. He loved cooking to please people since he was a boy. After graduating from high school, he learned the fundamentals of cooking at Abeno Culinary School in Osaka. After working at [Bistro Kanapeshu] in Sapporo for 10 years, and [Obihiro Grand Hotel] and [JR Hotel Nikko North Land Obihiro] for many years, he has been actively working at [La Vista Hakodate Bay] since 2011. Currently, he is the executive chef at [La Vista Hakodate Bay] and [Hakodate Bay Bishoku Club].
酒井 諭Satoshi Sakai
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Dippalace Mita Branch
ディップパレス 三田店
- Tamachi/Mita, Tokyo
- Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry
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LAKHI SINGNLakhi Singn
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An authentic chef challenged "Japanese hospitality."
Mr. Singn was born in 1980 in India. Came to Japan after a 15-year career as a chef in India. After working in Indian restaurants in Japan for 3 years, he joined DIPWAY JAPAN Co., Ltd. He is currently the chef at Dippalace Mita Branch. While many foreign staff members work at Dip Palace, the restaurant emphasizes "Japanese hospitality. He is always conscious of taking the lead from the staff's side by reading the guests' thoughts and feelings. The entire team is working together to create a comfortable restaurant.
LAKHI SINGNLakhi Singn
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Ginza Tenichi
銀座 天一
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)
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田中 秀樹Hideki Tanaka
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He creates exquisite tempura with his passion for offering wholehearted cuisine.
He was born in 1979 in Nagasaki prefecture. He liked to treat people with his dishes in his student days and naturally decided to be a chef. Even in his graduation essay in elementary school, he wrote [my future dream is to become a chef]. After working as a deep-sea fisherman, he entered the cooking field making use of his good eye for selecting ingredients obtained through experience as a fisherman. As a chef, he has been specialized exclusively in Tempura and has worked at [Tenichi] for approximately 20 years. Currently, he wholeheartedly creates tempura every day based on his belief of [working with a sincere spirit].
田中 秀樹Hideki Tanaka
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Nishijin Hatsuki Kuten Hakata Branch
西新初喜くうてん博多店
- Hakata Station, Fukuoka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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坂口 存澄Masazumi Sakaguchi
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Mr. Sakaguchi is a chef with a bright smile who started his culinary career after an impactful encounter.
He was born in 1977 in Miyazaki. While living in Hokkaido for work, he was struck by the delicious taste of soup curry. Wanting to spread soup curry in the Kyushu area, he decided to pursue a career in the culinary field. He has studied at various places, including izakaya (Japanese-style pubs), and even opened his own restaurant. He is the head chef at Nishijin Hatsuki Kuten Hakata Branch, which opened in August 2023. Always with a smile on his face, he welcomes guests while cooperating with those around him.
坂口 存澄Masazumi Sakaguchi
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Gyuniku Senmonten KAZU ~Beef Dinning~
牛肉専門店 KAZU ～焼きすきと牛肉ハムのお店～
- Yamagata, Yamagata
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Hamburger Steak / Yakiniku (grilled meat)
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丹野 健一郎Kenichiro Tanno
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He opened the restaurant to introduce cured beef ham that shocked him a lot when he tried for the first time.
He was born in Yamagata city. Meat was familiar for him since he was very young, as his father was running a meat company. In order to offer tasty beef cuisine, and to introduce tasty cured beef ham to many people, he went independent and opened the restaurant after running a company with his father who has an excellent eye for selecting meat and 40 years of experience. His recommended way to taste meat is with BBQ dipping sauce, using garlic from Yamagata prefecture matured for more than half a year, without sugar, understanding the natural sweetness of the meat.
丹野 健一郎Kenichiro Tanno
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TOC-TOC
トクトク
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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小林 真太郎Shintaro Kobayashi
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He warmly welcomes the guests like welcoming his best friends.
He was born in 1979 in Fukuoka prefecture. He entered the restaurant field in his teens and got a live-in job where he learned cooking techniques and hospitality for serving the guests. Then he actively worked at an izakaya (Japanese pub), yakiniku (Japanese BBQ) restaurant, sake (Japanese alcohol) shop, etc. Currently, he is actively working at [TOC-TOC] in [JR HAKATA CITY], where he makes efforts to warmly welcomes the guests like welcoming his best friends at his home party.
小林 真太郎Shintaro Kobayashi
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La Stella Polare
La Stella Polare
- Yoyogi-Uehara, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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大林 秀史Hideshi Obayashi
The Chef's Recommendations -
Mr. Hideshi Obayashi became a chef to please people, and went independent after improving his skills at renowned restaurants.
He was born in 1977 in Ibaraki prefecture. He started cooking in his childhood, and found that cooking was fun when he made pasta. As his parents were operating a bakery and cake shop, he also dreamed of becoming a chef or service staff to please people. He worked as a service staff at an izakaya (Japanese pub), then entered [CHIANTI]. After working at their different branch, he became the master chef at [CHIANTI Yoyogi-Uehara branch]. In 2017, he was transferred to [CHIANTI Nishiazabu branch] when the Yoyogi-Uehara branch closed. In July, 2019, he went independent and opened [La Stella Polare].
大林 秀史Hideshi Obayashi
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Hokkai Seafood & Tokachi Beef Steak Restaurant Norte
北海シーフード＆十勝牛ステーキレストラン ノルテ
- Hakodate, Hokkaido
- General,Western / General / French / Steak
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酒井 諭Satoshi Sakai
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He actively works as the executive chef of the western cuisine department at the [LA VISTA HAKODATE BAY].
He was born in 1962 in Hokkaido. He liked cooking for his family, and seeing them pleased. After graduating from TSUJI Culinary Institute, he actively worked in the kitchen of [Bistro Kanapeshu] in Sapporo for 10 years. He also accumulated many years of experience at the [Obihiro Grand Hotel] and [JR Hotel Nikko Northland Obihiro], then entered [LA VISTA HAKODATE BAY] in 2011. Currently, he actively works as the executive chef of the western cuisine department at the [LA VISTA HAKODATE BAY] and [HAKODATE BAY GOURMET CLUB].
酒井 諭Satoshi Sakai
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Koshitsu Dining Kakehashi Higashi Bypass Main store
個室ダイニングかけはし 東バイパス本店
- Kumamoto, Kumamoto
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine
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井村 武広Takehiro Imura
The Chef's Recommendations -
The vision of his father standing in the kitchen inspired him to be chef.
Chef Imura was born on January 10th, 1982 in Kumamoto Prefecture. He grew up watching his father cook at the ryokan (Japanese style inn) that was also his childhood home. That scene which he observed from early on became like a guidebook for his own journey to becoming a chef. He started training to make his interest in cooking a professional reality. He began his career working at a traditional Japanese restaurant in the city, and then moved on to a ryokan in Aso. To further devote himself to training, he worked at another ryokan in Kyoto. In 2014, he returned to his hometown of Kumamoto and opened Koshitsu Dining Kakehashi Higashi Bypass Honten, where he acts as chef-owner.
井村 武広Takehiro Imura
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Mentai-ryori Hakata Shobo-an
めんたい料理 博多 椒房庵
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Sake / Shochu
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西垣 良太Ryota Nishigaki
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He entered the field of Japanese cuisine by being fascinated with his cousin who was a Japanese chef.
He was born on April 26, 1983, in Fukuoka prefecture. In his elementary school days, he became fascinated with a Japanese chef, when he saw his cousin, a Japanese chef, preparing fish. He decided to be a chef and accumulated experience at [Ikesu Taikichi] of Ikesu kappo (traditional Japanese seafood) restaurant for 5 years, and [Kaiseki (traditional Japanese) Cuisine Katsuki] for 5 years. Now he has been working as the master chef at [Gohan-ya Shobo-an] for 8 years.
西垣 良太Ryota Nishigaki
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Kanda Unomaru
神田 宇廼丸
- Ningyocho/Kodenmacho, Tokyo
- Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
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永田 浩二Koji Nagata
The Chef's Recommendations -
A sincere chef finally goes independent after many years of training.
Mr. Koji Nagata was born in 1955 in Yamanashi Prefecture. After graduating from high school, he went to Tokyo to enter [Unomaru Main branch] and started sushi training on a full scale. For some reason, he once left the cooking field and took a different job, but he could not forget the enjoyable moments of cooking and came back to [Unomaru Main branch] 5 years later. There, he improved his skills while dreaming of being independent. In a while his master recognized his efforts and allowed him to open a branch, and opened [Kanda Unomaru] in 1992. His sincere attitude is highly received by many of his regular customers.
永田 浩二Koji Nagata
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Secrets By Seashore
浜辺のかくれんぼ Secrets by Seashore
- Kaihin-Makuhari, Chiba
- Creative,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Curry / Coffee
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T・ヨッコT. Yokko
The Chef's Recommendations -
There are reasons why you are as healthy as you are.
This is the idea that the food that is put into their body will have the greatest effect on the lifestyle of a person over a long period of time--from when they are a baby until when they reach adulthood. An environment where cooking is close to her has been with her for as long as she can remember. And thankfully, she says, she was very healthy. Her unchanging desire is to pass on things that she has received.
T・ヨッコT. Yokko
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Hitsumabushi Nagoya Bincho Grand Front Osaka Location
ひつまぶし備長 グランフロント大阪
- Osaka Station/Umeda Station, Osaka
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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松室 孝則Takanori Matsumuro
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松室 孝則Takanori Matsumuro
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Hitsumabushi Nagoya Bincho Kinshachi Yokocho Location
ひつまぶし名古屋備長 金シャチ横丁店
- Marunouchi, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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青木 陽一 Ena Tangezaka
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青木 陽一 Ena Tangezaka
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19HITOYASUMI Nanto A-MIEUX branch
19HITOYASUMI 南砺アミュー店
- Tonami/Gokayama, Toyama
- Cafe,Cafe/Sweets / General / Cake / Coffee
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南部 愛莉香Arika Nambu
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She works busily with three roles; the manager, patissier, and barista.
She was born in 1996 in Toyama prefecture. Her motivation, which brought her to her current position, comes from her childhood graduation yearbook, where she wrote her dream to be a patissier to make delicious cookies and confections. She obtained a cooking license immediately after graduating from the cooking course of Takaoka Ryukoku High School and entered 19HITOYASUMI. In 2016, she was approved as a coffee meister by the Specialty Coffee Association of Japan. Currently, she works busily every day as a manager, a patissier, and a barista at [19HITOYASUMI Nanto A-MIEUX branch].
南部 愛莉香Arika Nambu
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Hitsumabushi Nagoya Bincho Maru Bldg. branch
ひつまぶし名古屋 備長 丸ビル店
- Marunouchi, Tokyo
- Japanese,Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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水谷 正行Masayuki Mizutani
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He magnificently transformed from a salary man to a chef. He is an eel professional with great skills acquired through his training.
He was born in Aichi in 1975. He worked part-time at [Hitsumabuchi Bincho Main branch] for 3 years when he was an university student and that experience made him realize the interesting aspects of cooking. After graduating university, he started off working as a businessman but he changed the job as he wanted to learn cooking. He started his training at [Hitsumabuchi Bincho Main branch]. In 2012, he moved to Tokyo when he transferred to Soramachi branch which was opening. In December 2018, He became a head chef/manager of [Hitsumabushi Nagoya Bincho Maru Bldg. branch] at the opening and has been demonstrating his skills since.
水谷 正行Masayuki Mizutani
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THE TASTE
THE TASTE
- Shichijo/Tambaguchi, Kyoto
- Bistro,Italian/French / General / Western Sosaku (creative cuisine) / Cake
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星野 貴大Takahiro Hoshino
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Mr. Hoshino is a chef who utilizes various skills and knowledge to cook dishes that enchant guests.
He was born in 1991 in Kanagawa. His experience working in the kitchen as a part-time cook led him to begin his career as a chef. The joy of cooking he felt at that time, and the desire to have a profession became his motivation, and he has been striving for it every day. After accumulating experience in general Western cuisine, including Italian and American cuisine, he was appointed the head chef of THE TASTE. With the depth and diversity of his cultivated cuisine, he prepares dishes that shine with originality.
星野 貴大Takahiro Hoshino
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