Culinary Masters 2015: Yoshiaki Takazawa of Takazawa, Tokyo

To view each chef’s full competition menu and recipes—as well as additional photos and videos—go to Nominating Chef: David Bouley Location: Bouley Test Kitchen, New York City, where Takazawa turned the open kitchen into a performance-art venue. The Event: The centerpiece for Takazawa’s dinner was a long swath of farmland—more precisely, a strip of live micro herbs […]

Age of Enlightenment

Alain Ducasse joins the march toward healthy haute cuisine.  Parisians hate to hype good food, but they cannot stop talking about Alain Ducasse’s recently revised and reopened Michelin three-star restaurant at the Hôtel Plaza Athénée. There, he has banned meat from his printed menu and given his imprimatur to an ascetic new style of haute cuisine that promotes […]

Food and Consequences

Master chefs take up the challenge of searching kitchens around the globe for today’s top emerging talents—five remarkable individuals whose lives and careers will be transformed this fall during Robb Report’s third annual Culinary Masters Competition. An excellent dinner can have results other than a sated appetite. In 1485, for instance, King Ferdinand I of Naples laid […]

A Taste of Two Countries

David Bouley discovers that Yoshiaki Takazawa’s cuisine transcends cultural and culinary divides. David Bouley has been at the leading edge of the U.S. dining scene for nearly 30 years. When he opened his first restaurant, Bouley, in the Tribeca neighborhood of New York City in 1987, he became one of the original chefs to introduce nouvelle cuisine and the […]