Ryunosuke NAITO

Chef : 1 restaurant

Presentation

" I was born in the kitchen; my parents have been restaurateurs in Nagano since 1987, where they offer Franco-Japanese cuisine" , says Ryunosuke Naito. In 2004, at the age of 20, he left his native country for France, where he trained at a cooking school for Japanese at the Château de Vigny (Val-d'Oise). He then trained at Le Taillevent under Alain Solivérès, " my father in France ". Everything was new for the young Japanese, who didn't speak a word of French. But that didn't stop him from climbing the ladder, starting out as a trainee and successfully trying his hand at every position.

Four years later, it was time for him to discover new establishments. It was at the Parisian restaurant Antoine that he pursued his career for three years. Only two years after his arrival, he was promoted to sous-chef under Mickaël Féval, and met his future wife, Kwen Liew, then a trainee.

In 2012, he moved to Courchevel, at 1947, for a season, then followed Yannick Alléno to Le Meurice to become his sous-chef for two years. " It was my first time working in a hotel. The organization was different, the kitchen is open all day, and I learned a lot from Monsieur Alléno."

In 2014, he teamed up with friends to run the Bistro Alexandre III, a barge in Paris. He is supported by his wife, who assists him in the kitchen. Two years later, the couple decided to strike out on their own and opened their restaurant Pertinence, in the 7th arrondissement of Paris, without any investors. Here, they offer traditional French cuisine, with touches of Malaysia and Japan. Gault&Millau awarded them 3 "toques" in their first year.

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