Takuya Yamaguchi

Born in Gunma Prefecture in 1984, Takuya Yamaguchi was inspired to follow the footsteps of his father, an owner and chef of a restaurant in Kusatsu. After graduating from Hattori Nutrition College in 2004, he began working at Madam Toki in Daikanyama, building his culinary knowledge with a focus on appetizers and desserts. In 2008, Chef Yamaguchi moved to France to train in authentic French cuisine, working at Michelin 3-star restaurant Maison Lameloise in Burgundy and Lyon's 1-star Christian Têtedoie. Immersed in an environment surrounded by seasoned chefs from around the world, he polished his culinary skills while learning traditional and modern styles of cuisine. Upon returning to Japan in 2010, Chef Yamaguchi joined Asakusa’s HOMMAGE, helping them earn their first Michelin star (currently, a two-star restaurant). In 2011, he joined Grand Hyatt Tokyo to oversee operations of the banquet kitchen, before taking the role of Chef at several French restaurants around Tokyo. In September 2019, he joined Andaz Tokyo as Chef of The Tavern - Grill & Lounge. Utilizing advanced techniques and rich knowledge of ingredients from his training in France, Chef Yamaguchi focuses on the grill to create dishes that ignite all five senses for a unique and personalized dining experience.

Achievements
・ RED U-35 (RYORININ’s EMERGING DREAM U-35) 2019 Bronze Egg
・ RED U-35 2018 Bronze Egg
・ RED U-35 2017 Silver Egg