Ryoichi Kano
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Chef Ryoichi Kano's relationship with food started when he was at a very young age - growing up in a small family in Kobe, he was in charge of meals when his mother was away at work. He loved pottering around in the kitchen, experimenting with different foods, spices and tastes, and eventually he grew to have a passion and talent for cooking. After graduating from cooking school, Chef Ryoichi trained under a former Le Cordon Bleu teacher to perfect his French cooking at Petit Coup in Kobe. He then travelled to Tuscany and Emilia- Romagna in Italy where he learned more about Italian techniques, and came back as the head chef of the new Italian - French, Bibbi, in Kobe. There, he began using aspects of French techniques on hearty Italian dishes, and even created a new sauce. His major step into fusing cuisines started when he became head chef at Au Bec Fin in Kyoto and began using kyoyasai, local Kyoto produce, in French dishes, as well as bringing Japanese elements into the dishes. Because it is a Japanese custom to not was te food, Chef Ryoichi includes many parts of ingredients that are usually thrown away. Besides the fish proper, the scales and even the bones of the fish are used in his dishes to ensure the greatest respect for the fish. Chef Ryoichi travelled the world when he worked as an executive chef to the guests staying in luxury suites on Pacific Venus, one of Japan's four largest cruise line. In order to continue to innovate, this 36-year old chef still frequently travels around Japan to see what each area has to offer. Combining experience, technique, Japanese ingredients and local spices, he looks forward to creating the perfect French and Japanese fusion cuisine in Singapore. Expect his dishes to reflect the Japanese technique dedicated to each dish as his mantra, "timing is everything" indicates. In his cooking, he especially advocates the importance of precision in the preparation of food. Chef Ryoichi's favourite ingredients to work with are specially sourced local produce from Japan, as well as fish. He looks forward to pleasing and surprising the guests at Lewin Terrace with his unique combination of Japanese and French techniques and ingredients. |
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| Establishment: | Lewin Terrace |
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