LANGUAGE

TEAM

Director & Executive Sommelier

Damien Mazars

Born in 1981, Toulouse, France. With experience as a sommelier at such Michelin three-star restaurants as “Georges Blanc”, “Paul Bocuse” and “Louis XV”, Damien joined “Cuisine[s] Michel Troisgros” in April, 2009 as our Premier Maitre d’Hotel.

Executive Chef

Guillaume Bracaval

Born in 1981 near Lille, in Northern France. After gaining experience at famous Michelin three-star restaurants in Paris, including “L'Arpège” (Alain Passard), “Ledoyen” (Christian Le Squer) and “L'Ambroisie” (Bernard Pacaud), he obtained the post of chef at the restaurant L’Agapé (one-star). In 2011 he spent one year working in French restaurants in Tokyo. On returning to France, he moved to “Troisgros” in Roanne and was appointed Executive Chef of “Cuisine[s] Michel Troisgros” by Michel Troisgros in August, 2012.

Chef Pâtissier

Michele Abbatemarco

Born in 1980, Asti Piedmont, Italy. After graduation from hotel school in Turin, Michele worked at restaurants in Italy, France and Monaco, and experienced at Michelin three-star restaurants as “Marchesi” and “Lucas Carton”. In Japan, after working as chef pâtissier at “Antica Osteria del Ponte”, Marunouchi Tokyo, he joined “Cuisine[s] Michel Troisgros” in November, 2011 as our chef pâtissier.

Chef

Minoru Otaki

Born in 1969. After working at Hyatt Regency Tokyo’s (former Century Hyatt Tokyo) previous French restaurant “Chenonceaux”, Otaki has been The assistant Chef at “Cuisine[s] Michel Troisgros” since its opening in September 2006. He became chef in September, 2008.

Maitre d'hotel

Jin Maruno

Born 1974. When he was hired by the Hyatt Regency Tokyo, Maruno worked at the Japanese restaurant Kakou, and at Hyatt’s previous French restaurant, Chenonceau. When Cuisine[s] Michel Troisgros opened, he was hired as the chef de rang. In November 2007, Maruno became the Maitre d’hotel.

Chef Sommelier

Kazuya Horimoto

Born 1971. When he was hired by the Hyatt Regency Tokyo, Horimoto worked at Hyatt’s previous French restaurant, Chenonceau. When Cuisine[s] Michel Troisgros opened, he was hired as a sommelier. In July 2009, Horimoto became the chef sommelier.