- Profile -
After studying at the acclaimed 5 star hotel 'Le Meurice' in Paris, he spent the next 13 years in Paris as sous-chef at the Hotel Le Meridien before returning to Japan. Upon his return, he opened the legendary French restaurant 'Vincennes' in Shibuya and the Bistro Par Hasard in Akasaka largely contributing to the birth of French cuisine in Japan. While holding important positions in organisations related to French cuisine, he has been awarded numerous awards from the Ministry of Health, LAbour and Welfare including the Minister Award. He has widely been considered one of the master chefs of French cuisine in Japan and is also well known for introducing the 'gibier (wild game)' style of cuisine to Japan. His long list of famous apprentices include Keisuke Matsushima whose restaurant 'KEISUKE MATSUSHIMA' in Nice, France was awarded a Michelin star.
[KAZUYUKI SAKAI HP]