- He assumed the position of chef of the Hotel Concorde La Fayette when he was 28 years old, and was given the title "Meilleur Ouvrier de France, "MOF" in 1976 in France. He left that position in 1981, and opened his restaurant Jamin which he runs now. He is famous for being referred to as the "chef of the century" in the "Gault-Millau" restaurant guide.
- He has had a novel career; he acquired three stars from Michelin when he ran a restaurant in Saint-Étienne which is located in the middle of France. However, he returned the three stars, and closed the restaurant. Then, after opening a restaurant in Paris, he received three stars again. Starting from 2001, under cooperation with Mr. Hervé This, a French physical chemist, he has been working on a new style of cooking called "molecular gastronomy" which incorporates science.
- He established Le gout et les 5 sens and is the chairman of the institute. He published various books on the sense of taste. Especially, he is a world class authority on the marriage of wine and cuisine. In 1974, he invented a teaching method about the sense of taste and the five senses for children, which has been widely introduced to many children thoughout the world as a basis of the sense of taste education.
- In 1978, his career started as a trainee at Le Domaine d'Orvault in Nantes, France. He accumulated experience at the famous restaurants, Charles Barrier and Jean Bardet, and then became the chef of Tattoo Tokyo in Roppingi, Tokyo in 1995. In 2005, he became the chef of L'osier after the once-in-a-generation chef, Jacques Borie. His style of cooking can be referred to as "Neo classic" inspired by the traditional cooking style of Escoffier. However, the materials and cooking methods he chooses are modern with novel styles which suit the taste of the times.
-
A physical chemist of INRA. He is responsible for the research group of molecular gastronomy at the Chimie des Interactions Moléculaires of the Collège de France (Director: Professor Jean-Marie Lehn), and also responsible for Institut National Agronomique Paris-Grignon (INA P-G). He is an advocate of the world-renowned molecular gastronomy).
-
The four chefs are embodiments of today's culinary trends in France, from "molecular gastronomy" to "Neo classic."
David Zuddas
William Ledeuil
Laurent Petit
Eric Guérin
-
He entered into the field of cooking at age 18, and became the chef of El Bulli at age 20. He acquired three stars in 1997. His cooking style is based on his through research into the materials; he creates variations in flavor by using various temperatures and textures. For such a purpose, he has a studio for research. Cuisines of El Blli has had a great impact on various countries.
-
For training of judges who represent Spain for Bocuse d'Or and of successors of Spanish cuisine, he accepts trainees from various cooking schools in Spain and from other countries. He is also active as a lecturer, an adviser for events and an author of books. While maintaining traditional cuisines of the Basque region, he is also one of the advocates of nueva cocina vasca (new Basque cuisine) in late 1970's.
-
Born in San Sebastian in 1971. After working at restaurants including ARZAK, El Bulli and "Martin Berasategui", he became the chef of Mugaritz in 1998. His cooking style has been described as being like lyrics based on "homage to nature" and "scientific approach"; he is referred to as "future of the culinary field" in Spain and also in other countries.
-
He is referred to as a prince of molecular gastronomy who searches for new textures and cooking methods utilizing the power of science. Born in Michigan. He studied at a cooking school in New York, and was trained in California. He was awarded as the "Best Chef in the United States for 2008" award by the James Beard Foundation in 2008.
-
Utilizing various techniques he acquired in various places in the world, he combines foodstuff which has never been used for Japanese cuisines with the techniques of Japanese cooking and foodstuff and also incorporates factors of western cooking, especially those from South America. A Japanese chef who is the most famous in the United States. Any dish he creates is stylish and unique.
-
He became the chef of a hotel and restaurant 「ristorante le Calandre」 located in Padova in Italy in 1993 when he was 19 years old. He was given two stars by Michelin at age 22 in 1996 which made him the youngest to win that accolade, then three stars in 2003 when he was again the youngest to win that recognition. He is also referred to as "Mozart in the world of cuisine".
-
In April 18, 2005, his restaurant in England was ranked first place in the world restaurant rankings by "Restaurant" magazine. He focuses on the fact that cuisines are not only tasted with our tongue but also with our various senses including the sense of sight. In such a way, he tries to infinitely expand the possibilities of cooking. He is active in creating new cuisines while appreciating tradition, and his attitude toward cooking has had a great impact on other people.
-
His restaurant was selected as the best restaurant in Australia in 2007 and was ranked at fifth place among the top 50 restaurants in the world. He worked at Kinsella to refine his skills in French cooking and opened Ultimo with a waiter who had worked with him. In 1989, he opened "Tetsuya's" in the suburbs of Sydney. At "Tetsuya's", cuisines which are a mixture of Japanese tea-ceremony dishes and French cuisine are provided.
-
Dong Zheng Xiang entered the culinary industry in 1985 and in 1988 won the "Jing Long Bei"Gold Medal in the First Beijing "Jing Long Bei"Cook-off. Since then, he has won various awards in national culinary tournaments. In 2007, he joined the Spain International Summit of Gastronomy and was bestowed the title of "World's Best Chef." Dong says, "Modern Chinese cuisine is the aggregate of science, culture and gastronomy. Gastronomy is fundamental, and culture adds individual and ethnically specific characteristics distinctive to gastronomy. This is gastronomy's most attractive aspect."
-
Born in 1960. Executive chef of Kitcho. He is a grandchild of Mr. Teiichi Yuki who was the founder of "Kitcho". He started to work as a trainee at Arashiyama Kitcho when he was 15 years old. He became the chef of Arashiyama Kitcho in 1995, and since then he has been directing other staff at that location. In 2005, he presented his techniques and philosophy as a representative of Japan at the society of culinary "madrid fusion" where the world-leading chefs presented their skills.
-
He studied under Hirohisa Koyama at an established Japanese restaurant "Aoyagi" in Tokushima, Japan. He refined his skills at restaurants in Tokushima and in Tokyo. Then he became the chef at Aoyagi. In 2003, he retired from Aoyagi where he had spent 11 years, and opened "RyuGin" when he was 33 years old. He joined "Congresso Lo Mejor de la gastronomia Ⅵ" and "madrid fusion" which are societies of the culinary field in Spain and "Starchef.com" in the United States as a representative of Japan and attracted attention from other countries.
-
Born in Aichi Prefecture on April 11, 1969, he left for France for culinary training when he was 19 years old. He received his training in France, Switzerland and Italy. While pursuing only the best ingredients, he is also dedicated to providing the best possible interior decoration and space where his customers can enjoy fine cuisine. In November 2003, he moved his restaurant to Aoyama as Les Créations de NARISAWA. He skillfully blends a contemporary sense with the traditional French cuisine, aspiring to push French culinary frontiers. He has received high acclaim from chefs in and outside of Japan.
- 2009.02.09
- TOKYO TASTE held.
- 2008.10.07
- Updated TOKYO TASTE site.
- 2008.02.17
- Updated TOKYO TASTE site.
- Date
- February 9 - 11, 2009
- Location
- Tokyo International Forum: 3-5-1 Marunouchi, Chiyoda-ku, Tokyo
- Secretariat
- The World Summit of Gastronomy Executive Office
5-25-4 ,Sendagaya,Shibuya-ku, Tokyo 151-0051, Japan
Tel :+81-3-5649-3821
http://www.tokyotaste.net
info@tokyotaste.org
- Press
-
The World Summit of Gastronomy Executive Office
Mail:press@tokyotaste.org
Document for Press
