“A platter of vibrant, colourful and fresh Japanese seafood and vegetables bathed in a delicate and classically French sauce, presented like a work of art found in The Louvre.” This is how Chef Keisuke Matsumoto sees his culinary world, which he celebrates through the marriage of cultures and his unique Japanese-French fusion cuisine. Group Executive Chef of Tsukada Global Holdings, the parent company of Lewin Terrace in Singapore, Chef Matsumoto hails from Sendai of Miyagi Prefecture in the north of Japan. From his early training and throughout his 30 years of experience as a chef, his passion for French classical cuisine has remained steadfast. After working his way through Tokyo’s established French restaurants, he spent four years in France to master the French culinary techniques in Michelin-starred restaurants, during which time he also learned to speak the language fluently. His immersion in the culture and valuable lessons gained has resulted in his distinctive culinary style and modern interpretations of food that have made him one of the most sought after chefs in Japan.

“In Japan, there is a total respect for and meaning in the ingredients that we use, which is an integral part of our culture. I find that it is the same in the French culture, where there is such passion for the way the food is prepared so that the meats, seafood and vegetables speak for themselves. This is why I feel that the combination of both cultures and cuisines create a perfect balance and harmony,” said Chef Matsumoto