His creations spotlight the quality of the produce, enhanced with his delicate touch. Known as a virtuoso in flavour pairings and combinations, Kobayashi's dishes always emphasise perfect design with a distinct Japanese influence. Piqued by a documentary he watched on French culinary traditions, Kobayashi trained in a slew of prestigious restaurants owned by notable French chefs such as Gilles Goujon (L'Auberge du Vieux Puits restaurant) and Alain Ducasse (Plaza Anthénée).
But the young Kobayashi's interest in food took on a different direction instead. His father was the chef of a traditional kaiseki restaurant that served multi-course Japanese haute cuisine. "I am a Japanese who cooks French cuisine," Kei Kobayashi proclaims proudly.Ī native of Japan's Nagano prefecture, Kobayashi grew up surrounded by food.
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