| Hiroyuki Sakai 坂井 宏行 |
| Longing for a “Pure-White Chef Coat and Tall Hat”, Mr. Sakai first began cooking at the age of 17 and now more than 40 years have passed and he has realized that his success is due to the support received from all the guests he has welcomed at La Rochelle, his friends and his family. |
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Profile of Chef Hiroyuki Sakai
1942 Born in Kagoshima Prefecture
1959 Basic cooking training at Hotel Shin-Osaka
1961 Traveled to Perth, Australia, to practice his skills at the Hotel Oriental.
1963 Completed learning the basic cooking skills from Monsieur Shido at restaurant Shiki(Seasons) in Ginza. Acquired practical skills as a chef through work experience in prestigious fine dining restaurants in Tokyo (Coco Palms Aoyama / John Kanaya Azabu)
1980 La Rochelle / Became an Owner-Chef at age of 38.
1994 Debut on TV Program Iron Chef (Fuji-television, Japan), later becoming the grand champion of the entire Iron Chef Series.
1999 La Rochelle Minami-Aoyama / Received a prize for the “Strongest Iron Chef in the world”
2002 Opened La Rochelle in Fukuoka
2005 Awarded the Chevalier de l’ordre du Merite Agricole from Republic of France
2009 Awded GENDAI NO MEIKOU (Contemporary Master Craftsman) from the Ministry of Health, Labor and Welfare (MLHW) of Japan.
2005
Chef Sakai’s dishes are well-known for their beautiful colour tones and the Japanese Kaiseki-Style decoration. |
| Iron Chef Sakai’s restaurant: La Rochelle Iron Chef Hiroyuki Sakai’s signature restaurant La Rochelle is located in the trendy central Tokyo suburb of Shibuya. La Rochelle proudly offers creative French cuisine that will pleasantly surprise, you. Cutting-edge interior design greets you at this elegant restaurant.....you will never forget the serenity of the venue, hospitality of the staff and the spectacular view from the 32nd floor in central Tokyo |
