Chef details
飯塚 隆太
7月11日～13日
Osaka
飯塚シェフは、故ジョエル・ロブション氏の長年の弟子として、フランスにて名門3つ星レストラン「TROISGROS」で修業を重ね、腕を磨きました。帰国後は「L’ATELIER de Joël Robuchon 」の料理長に就任し、2011年には自身の店「Ryuzu」を開業しました。和の食材とフランス料理の技法、そして繊細な日本的感性を融合させた飯塚シェフの料理は、2013年以降、毎年ミシュラン2つ星を獲得しています。
生産者に対する深い敬意を心に、飯塚シェフは旬の食材を自ら選び、料理を通じて日本の伝統工芸や文化を守るため、日本各地を巡っています。彼の技巧的かつ緻密でありながら敬意に満ちた料理スタイルは、この取り組みから生み出されています。
Philip Kim
7月17日～20日
Jeju
Philip, the Beverage Manager at JW Marriott Jeju, leads the creation of innovative drink experiences. With an extensive background in mixology, he has refined his craft through years of experience working at prestigious international hotels.
Philip’s broad expertise allows him to curate creative and exceptional drink offerings, elevating the guest experience at JW Marriott Jeju with every thoughtfully crafted beverage.
Chan Chung Shing
8月29日～31日
Singapore
Now at the helm of Yan Ting at The St. Regis Singapore, Chef Chan Chung Shing is committed to delivering exceptional Cantonese cuisine underpinned by traditional techniques and high-quality ingredients.
Growing up in Hong Kong, Chef Chan enjoyed family meals at local establishments, instilling in him a deep-rooted appreciation for the meticulous preparation techniques of Cantonese cuisine. Prior to his current role, Chef Chan worked across various restaurants in Hong Kong, Shanghai, and Singapore.
Riyaz
Ahmed
Ahmed
7月31日～8月3日
Bengaluru
Chef Riyaz Ahmed, Indian Master Chef at JW Marriott Bengaluru Prestige Golfshire Resort & Spa, brings over 20 years of culinary expertise rooted in four generations of Awadhi tradition. His dishes blend history, culture, and flavor, using century-old family recipes and freshly ground spices for unmatched authenticity.
At Aaleeshan, each creation is carefully crafted to honor tradition – evoking nostalgia and offering guests a truly cinematic dining experience.
Katsuhito
Inoue
Inoue
8月15日～17日
Kyoto
With over 20 years of experience, Chef Katsuhito Inoue unites precision and heritage to craft elegant, seasonally inspired cuisine. Born into a family of culinary artisans, his philosophy is shaped by Kyoto’s longstanding traditions of zero-waste cooking and harmony with nature.
Trained in acclaimed European kitchens, Inoue brings a modern perspective to Japanese kaiseki, expressing the rhythms of Kyoto’s 72 micro-seasons in each dish. His refined approach celebrates both legacy and innovation, inviting diners into a thoughtful, evolving dining experience.
Janice
Wong
Wong
9月11日～14日
Singapore
Shane Sta Maria is the General Manager of Restaurants and Bars at The St. Regis Singapore. In his current role, he oversees the bar program at Astor Bar – soon to be unveiled as The St. Regis Bar Singapore.
A seasoned mixology connoisseur, Shane is known for crafting innovative experiences that reflect his deep dedication to the art of hospitality. His journey in the food and beverage industry began in 2004 in Kuala Lumpur, where he started as a bartender and developed a profound appreciation for diverse cultures and the intricate world of mixology.
David
Toutain
Toutain
9月25日～28日
Bangkok
Shane Sta Maria is the General Manager of Restaurants and Bars at The St. Regis Singapore. In his current role, he oversees the bar program at Astor Bar – soon to be unveiled as The St. Regis Bar Singapore.
A seasoned mixology connoisseur, Shane is known for crafting innovative experiences that reflect his deep dedication to the art of hospitality. His journey in the food and beverage industry began in 2004 in Kuala Lumpur, where he started as a bartender and developed a profound appreciation for diverse cultures and the intricate world of mixology.