Yu Sugimoto
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...
Yuji Wakiya
Born in Hokkaido in 1958, Yuji Wakiya started his career as a cook at the age of 15. After gaining experience at Akasaka Sanno Hanten and other restaurants, he was appointed as head chef at Tachikawa Recent Park Hotel at the age of 27. In 1996, Wakiya assumed the post...
Patrick Heymann
A graduate of the prestigious Culinary Institute of America in New York, Patrick Heymann has cooked his way through exotic kitchens around the world, including as Executive Chef at CordeValle in San Martin, California. Heymann started his career at the Hyatt Waikoloa...