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.
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.
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.
Born in Torino, Italyin 1969. After graduatingfrom Institute Hotelier and Restaurant in Piemonte province, Alessio worked at notable restaurants in Italy and London. From 1998 to 2005, he worked as a Chef de Rang at one Michelin starred “La Terrazza del’Eden” in Rome. In Japan, after gaining experience at “Aoyama Sabatini” and “Armani Ristorante Ginza Tower”. he joined “Cuisine[s] Michel Troisgros” as a Directeur de Sallein June 2018.
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.
Born in Hiroshima in 1973. Takeshi worked at a famous Italian restaurant in Tokyo, a membership French restaurant and a Kaiseki restaurant. He worked as a sommelier at "Sadler Tokyo" and as a sommelier and assistant manager at "Antica Osteria del Ponte Tokyo". He joined “Cuisine[s] Michel Troisgros” as a Chef Sommelier in October 2018. He will guide you the scenery of the taste of dishes and wine.