|Hiroyuki Sakai 坂井 宏行|
Longing for “Pure-White Chef Coat and Tall Hat”, Mr. Sakai first began cooking at age of 17. More than 40 years has passed and he realized that all guests he welcomed at La Rochelle, his friends and family have been supported him.
Motivated by the precious opportunity to meet guests and their smile in the restaurant, Mr. Sakai will pursue a passion for cooking from now on.
Profile Chef Hiroyuki Sakai
1942 Born in Kagoshima Prefecture / Basic cooking training at Hotel Shin-Osaka / Practical cooking training at Hotel Oriental in Australia
1963 Completed in learning the basic cooking skills from Monsieur Shido at the restaurant Shiki(Seasons) in Ginza. Acquired a practical skills as a chef through working 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 TV Program Iron Chef (Fuji-television, Japan)
1999 La Rochelle Minami-Aoyama / Got a prize of the Strongest Iron Chef in the world
2002 La Rochelle Fukuoka
2005 Awarded the Chevalier de l’ordre du Merite Agricole from Republic of France
2009 Awarded GENDAI NO MEIKOU (Contemporary Master Craftsman) from Ministry of Health, Labor and Welfare (MLHW)
Chef Sakai’s dishes are well-known for their beautiful tone of a color and the Japanese Kaiseki-Style decoration.