Chef Japon

David Chiddo Perfil del Chef

Actualmente, cocina en

Beacon

Omotesando, Tôkyô

Co-producer and Director

Comida: Urban Chophouse

Ambiente: Sophisticated yet relaxing

Precio: $100 o menos

view menu

Cicada

Hiroo, Tôkyô

Co-producer and Director

Comida: Mediterranean

Ambiente: Casual

Precio: $75 o menos

view menu

T.Y. Express

Tôkyô

Vice President

T.Y. Harbor Brewery

Tennoz Isle, Tôkyô

Executive Chef

Comida: Californian

Ambiente: Casual

Precio: $50 o menos

view menu

1 2 3 4

Herramientas

Dejar un comentario

Traducciones Actuales

Japanese

On a never ending quest for authenticity and forever committed to pursue the highest standards.

世田谷区・Setagaya, Tôkyô (Japon)
Inscribió Lunes, 27 de Julio de 2009
Chef Profesional

3 translations

Chef Activo, 94 CocinarComerCompartir puntos

Puntos de CocinarComerCompartir.com

Perfil - 7

Recetas - 28

Fotos - 55

Evaluaciones - 0

Comentarios - 3

Invitaciones - 0

Amigos - 1

Grupos - 0

Temas - 0

Total - 94

Aprende más

Acerca de mí

I was born and raised in New York. I moved to New Orleans in 1980 to start cooking professionally and had a tremendous experience learning how to cook exciting Cajun and Creole food. After 2 years and plenty of disciplined training, I was accepted to the Culinary Institute of America and was officially on my way.

Upon graduating in September of 1983, I moved to California to formally start my professional career.
In Los Angeles the “California Cuisine” movement was in full swing and it was fortunate for me to be involved with many established chefs and restaurateurs. Over the next 9 years I went to work for some of the best chefs in LA and even spent a few months in Paris to polish my French cooking technique. I worked stints with Michele Richard at Citrus, Bruce Marder at the West Beach Café and finished as the Executive Chef at the Broadway Deli in Santa Monica.

My long time friend and one-time boss, Joseph Suceveanu recruited me in 1992 to open LunChan Bar & Grill in Aoyama. I would like to think I am responsible for making casual “California Cuisine” accessible to the masses. When I got to Tokyo, there was no such thing as a Caesar Salad that I could find! Of course we had Spago and Roy’s but they were “special date” kind of places, LunChan was for anyone, anytime and reasonably priced with good old American “value for money”.

Working for a large company such as Royal was a major phase in my career. Moving to Japan and working for a traditional Japanese company was an incredible learning experience. The difference in culture was so overwhelming; food was an easy way to bridge the gap. After six long years with the “Royal Co.”, parent of LunChan, Il Forno, Sizzler, Royal Host, and Royal Deli, though I was ready for something new. I joined Joseph and Ian Tozer, an old chef friend from LA to form an independent food service consulting company and we got our first big job, taking over TY Harbor Brewery in Tennoz Isle. From there we have continued with Cicada in 2003 and Beacon in 2006.

“Taiyo no gochiso” (the sun’s bounty) was the name of a six month cooking show I did on Wowow cable TV here in Tokyo, a lot of work, a little fun and almost enough money, never again!

Living in Tokyo has expanded my culinary world by letting me become intimate with the local cuisine as well as affording me a chance to travel around Asia. I love Thai food and it has been a major influence on my cooking style in the last few years.

David Chiddo Perfil del Chef

Actualmente, cocina en

Herramientas

Traducciones Actuales

On a never ending quest for authenticity and forever committed to pursue the highest standards.

Mis Recetas

Inscríbate — La Membrecía es Gratis ¡Es Gratis!

David Chiddo Perfil del Chef

Actualmente, cocina en

Herramientas

Traducciones Actuales

On a never ending quest for authenticity and forever committed to pursue the highest standards.

Puntos de CocinarComerCompartir.com

Acerca de mí

Influencias de Cocina

Premios, Reconocimientos, y Sociedades

Experiencia Profesional

Beacon (Menú)

Cicada (Menú)

T.Y. Express

T.Y. Harbor Brewery (Menú)

C.I.A (Creative Intelligence Agency)

Lunchan Bar & Grill

Broadway Deli

Citrus, West Beach Café, Rebecca’s

Tulipe Restaurant

Raddison Plaza Hotel

L.A. Celebrations

7th Street Bistro

Restaurant Muse

Educación

Recomendaciones

Libros de Recetas Preferidos

Chefs quienes recomiendo

Comentarios

Dejar un comentario

Mis Recetas

Inscríbate — La Membrecía es Gratis ¡Es Gratis!