Yu Sugimoto

Imperial Hotel Tokyo - Tokyo, Japan

Yu Sugimoto is the Managing Executive Officer and Executive Chef of the prestigious Imperial Hotel in Tokyo, where he blends refined French technique with a deep appreciation for Japanese precision and seasonality.

Born in 1980, Sugimoto began his culinary training at Musashino Cooking College, graduating in 1999. He launched his career at the Imperial Hotel’s own Les Saisons before taking his talents to France, where he honed his skills in Michelin-starred kitchens across the country. His formative years included time at Hotel L’Ecrin and Hotel de Carantec, but it was his eight-year tenure at the legendary three-Michelin-starred Le Meurice in Paris—working alongside Yannick Alléno and Alain Ducasse—where he rose to the role of head chef and established his culinary identity.

Sugimoto went on to lead acclaimed French restaurants as Executive Chef, including the two-starred L’Espérance in Burgundy and one-starred The Square in London. In 2017, he returned to the Imperial Hotel in Tokyo, bringing his global experience back to his roots. He quickly rose from Banquet Chef to Executive Chef, and in 2023 was appointed Managing Officer.

Yu Sugimoto has earned top honors in elite culinary competitions, becoming the first Japanese chef to win the 62nd Prix Culinaire Prosper Montagné in 2012. That same year, he claimed first place in Le Taittinger Prix Culinaire in France and took second place internationally.