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Lionel Beccat
Cuisine[s] - Hyatt Regency Tokyo
Restaurant étoilé
2
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2-7-2 Nishi-Shinjuku Shinjuku-ku 160-0023 Tokyo - Japon
Born in 1976 in Bastia on the island of Corsica - an island surrounded by the Mediterranean Sea - Lionel grew up in a town called Marseilles, in Provence, along the south of France. After graduating from high school Lionel cut his teeth on a wide variety of different jobs before settling down to pursue his lifelong love of cooking and cuisine at the age of 20.
In 1997, Lionel began working as a cook at the brasserie Le Central in Roanne and was fortunate enough to meet the chef, Michel Troisgros. Thereafter, Lionel joined the Michelin Star award winning restaurants Guy Lassausaie(MOF) and Petrossian as a section chef and polished his skills as a culinary expert. In 2002, Lionel returned to Roanne to work as a section chef at Maison Troisgros, where he was promoted to second chef after just one year. In 2006, Lionel was appointed head chef and came to Japan to cook at Cuisine[s] Michel Troisgros, which opened in September of the same year. He became Executive Chef and Director in April, 2009.
Ever since he was young, Lionel has been curious about different cultures and the fine arts. He brings this open mindedness to his stage in Tokyo where he plans to draw from the richness of French and Japanese cultures, his own roots, and an innate sense of poetic delicacy to create not just delicious meals but works of art. All the while, infusing his dishes with the spirit of Michel Troisgros and utilizing fresh, seasonal ingredients to create delicacies with layers of texture and taste.
In 1997, Lionel began working as a cook at the brasserie Le Central in Roanne and was fortunate enough to meet the chef, Michel Troisgros. Thereafter, Lionel joined the Michelin Star award winning restaurants Guy Lassausaie(MOF) and Petrossian as a section chef and polished his skills as a culinary expert. In 2002, Lionel returned to Roanne to work as a section chef at Maison Troisgros, where he was promoted to second chef after just one year. In 2006, Lionel was appointed head chef and came to Japan to cook at Cuisine[s] Michel Troisgros, which opened in September of the same year. He became Executive Chef and Director in April, 2009.
Ever since he was young, Lionel has been curious about different cultures and the fine arts. He brings this open mindedness to his stage in Tokyo where he plans to draw from the richness of French and Japanese cultures, his own roots, and an innate sense of poetic delicacy to create not just delicious meals but works of art. All the while, infusing his dishes with the spirit of Michel Troisgros and utilizing fresh, seasonal ingredients to create delicacies with layers of texture and taste.
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Si le nom du restaurant est à la fois singulier et pluriel, c'est parce que j'ai souhai...0
