Culinary is a field dominated by men, despite this, there are women who exude excellence and lead their own Michelin Star Restaurants. These women proved that determined chefs could be recognized globally regardless of gender. Not all of these women started their careers in the culinary industry, most of them spent years after realizing that culinary is their craft. Read through the blog to find out about their culinary journey!
1. Rika Maezawa is the Chef-owner of one-Michelin-star Nanakusa located in Tokyo Japan. Rika Maezawa’s goal is to create dishes so full of seasonality, that “if you placed them in a meadow, they would merge with its surrounding wildflowers and grasses”. Her cuisine centers around the use of seasonal Japanese vegetables and dried foods that reflect Japan’s culinary history and knowledge, which she enhances by emphasizing their umami flavors and kaori (fragrance) through the use of herbs such as shiso and kinome.
3. Vicky Lau is the Chef-owner of One Michelin star Tate located in Hong Kong. Chef Vicky was a former creative director and started her culinary career with an apprenticeship in Cépage before opening Tate in 2012. Her restaurant received its first Michelin star after just nine months of operation for its innovative French-Chinese cuisine, which it has kept for nine consecutive years since.
4. Wu Hsiao-Fang is the Executive chef of One Michelin star Danny’s Steakhouse located in Taipei, Taiwan. Wu Hsiao-Fang graduated from CIA, after which she spent more than 10 years working with renowned Taiwanese restaurateur Danny Deng, over which time she rose through the ranks to lead his high-end Danny's Steakhouse as executive chef.
5. Cho Eun-Hee is the Head chef of One Michelin Star Onjium located in Seoul South Korea. Chef Cho spent 16 years teaching at the Institute of Korean Royal Cuisine and Baewha Women’s University and is a go-to culinary expert consultant for publications, cultural events, and even Korean period dramas. The food Onjium offers clearly reflects the four distinct seasons and the refined beauty of Korean cuisine (Michelin Guide).
Do you want to be the next Michelin Star Restaurant owner? Start your culinary journey now by applying to Placement International's programs in the USA and learn from the culinary industry leaders. Placement International is a Swiss recruitment agency specialized in the luxury hospitality industry. Click here to apply now and create a profile on their website!
2. Michiyo Matsumoto is the Chef-owner of Hokkoriya found in Kyoto, Japan. Over the past 27 years, Chef Michiyo’s homey 10-seater counter has welcomed diners from around the world, but being a big cheerleader for working ladies in Japan has always been on her mind. Named after a Kyoto dialect term for “relaxation after a hard slog”, Hokkoriya offers rustic Obanzai cooking — a style of home-cooked food native to Kyoto — to give diners enough energy boost to face the next day.
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