From Japan to Paris palace hotels, Chef Norihisa passes on a plural vision of gastronomy
From Japan to Seoul, from the kitchens of the Ritz, Le Bristol and Le Royal Monceau to teaching at Le Cordon Bleu Paris, Chef Norihisa’s career is one of excellence. Along the way, he discovered different visions of dining and hospitality. Today his Asian identity is a strength, in his practice as in his teaching.
Gastronomy is more than recipes. It also carries a way of welcoming, serving and sharing. Throughout his career, Chef Norihisa has moved between several culinary cultures, notably in Japan, in Seoul and in the palace hotels of Paris.
At the Ritz, Le Bristol and Le Royal Monceau, he worked in houses where demanding service and attention to detail are central. His experience in Asia also showed him other ways of thinking about dining. These settings gave him several perspectives on the same craft.
Moving from one culinary culture to another takes adaptation. Chef Norihisa learned the codes of the Parisian art de vivre while keeping the sensibility he gained in Asia. That identity shapes his eye and enriches his practice.
Now teaching at Le Cordon Bleu Paris, he in turn passes on his experience. His journey is a reminder that excellence does not rest on a single tradition: it can be born from the meeting of several visions of cooking and hospitality.
Being Asian is a strength for Chef Norihisa. It is part of his story, and also a distinctive perspective that he brings to Parisian kitchens and now shares with his students.
