Dai SHINOZUKA

Chef : 1 restaurant Formerly with Yves Camdeborde, 2-toque chef Dai Shinozuka subtly blends French and Japanese cuisine in his Parisian restaurant Les Enfants Rouges.

Presentation

"I wanted to be a craftsman, but by chance I ended up in the kitchen," says Dai Shinozuka. Originally from Japan, the young man arrived in France at the age of 22. To earn a little money, he worked at the Auberge Les Tilleuls in Saint-Jorioz, near Annecy. He liked the experience and decided to become a chef. He enrolled at the CFA in Groisy and completed a two-year apprenticeship with Laurent Petit at the prestigious Clos des Sens in Annecy.

After graduating, Dai Shinozuka moved to Tours and joined the kitchens of Les Linottes Gourmandes, Pauline Teston-Unger's restaurant. "I stayed there for two years to learn the basics of French cuisine, but I wanted to see what was going on in Paris."

In 2007, Dai Shinozuka arrived in the capital, his eyes full of stars, and took up his post at Le Comptoir du Relais, working alongside chef Yves Camdeborde. For seven years, he progressed from chef de partie to second. Unable to go any higher, he decided to take the plunge and open his own establishment in 2013: Les Enfants Rouges. "It was my dream. The day I set foot in the kitchen, I said to myself that I would found my own restaurant in Paris." Here, the chef offers traditional French gastronomy, subtly tinged with Japanese touches.

B. G.