Chefs on Hungru

Co-founder of the Tandoori restaurant chain, a pioneer in introducing Indian food to Israel.

Founder of Samarkand restaurant, specialized in traditional Uzbek cuisine after working as a chef in a luxury restaurant in Samarkand, Uzbekistan.

The chef at The Little Crown by Pie Society, who is the son of the British owner.

Co-owner and creative force behind Bontemps pâtisserie, specializing in sablé pastries.

Master chef renowned for his Shojin cuisine, the creative force behind Gesshinkyo restaurant in Tokyo.

The owner and head chef of Sushi Takamitsu, known for his warm personality, entertaining style, and expertise in sushi.

A chef at Sushi Arai, praised by customers for his fantastic sushi and contributing to an unforgettable dining experience.

The founder and chef of RAON NYC, trained at the Culinary Institute of America and in French cuisine at Daniel, with a philosophy to 'Make People Happy'.

A chef at George & John, noted for conceiving inventive, refined dishes.

A chef and culinary partner at Pascual, known for her expertise in upscale Mexican cuisine and her role in creating the restaurant's hearth-focused menu.

Sommelier at Maison Bar à Vins, curating a France-anchored, natural-heavy wine cellar.

The culinary mind behind Soba Ulala, whose team brings over a decade of experience and kaiseki-rooted techniques to the new soba-focused concept.

The chef at The Little Crown by Pie Society, who is the son of the British owner.

The running chef at Alexander's Garden Restaurant, known for his innovative organic farm-to-table European and American cuisine.

A chef at Sushi Arai, praised by customers for his fantastic sushi and contributing to an unforgettable dining experience.

One of Tokyo's youngest sushi chefs, known for forging his own distinctive style and leading Sushi Arai.

A sushi master at Sushi Tokami, known for his unique style of adding red vinegar to the rice and creating a 'life-changing' omakase experience.

A renowned sushi chef under whom Hashimoto-san trained, influencing the culinary style of Sushi Hashimoto.

The chef leading Kanda Nishikicho Sushi Takaharu, previously honed skills at the renowned Ginza Kyubey.

Wife of Chef Yudai Kawaguchi, she plays a crucial role in the restaurant's hospitality, providing detailed explanations of the Edo-style sushi experience in English and Chinese...

The chef leading the Nihonbashi Kawaguchi sushi restaurant, known for blending traditional Edomae techniques with modern culinary approaches.

The unnamed head chef of Daisan Harumi, known for being a 3rd-generation sushi master, as well as a calligrapher and potter who created the restaurant's serving dishes.

The chef of Daisan Harumi, a sushi master who also practiced calligraphy and made pottery, often used for serving dishes in his restaurant.

The legendary 3rd generation sushi master who helmed Daisan Harumi Sushi, known for his traditional skills and culinary excellence.

Co-founder of RAON NYC, part of the husband-and-wife team behind the new fine dining concept.

Chef de Cuisine at Maison Bar à Vins, working alongside Executive Chef Matt Conroy.

Chef associated with Soba Ulala, which is currently operating at Hirohisa's address.

The chef at The Little Crown by Pie Society, who is the son of the British owner.

Michelin-starred chef joining the lineup of culinary talent in Southwest Florida.

Michelin-starred chef contributing to the evolving fine dining landscape in Southwest Florida.

Michelin-starred chef bringing his culinary expertise to Southwest Florida.

The acclaimed pizzaiolo and owner behind the Diego Vitagliano Pizzeria brand, celebrated for his passion for doughs and numerous awards in the pizza world.

Renowned master of shojin-ryori cuisine, founder of Gesshinkyo restaurant, and former educator in culinary arts and design.

The namesake and inspiration behind Aldo Sohm Wine Bar, known for creating a welcoming atmosphere.

The chef at SUTO restaurant in Barcelona, known for his culinary artistry and preparing dishes directly in front of guests at the omakase counter.

Chef and owner of KONO, known for his expertise in Japanese yakitori, honed over two decades in Japan and New York City.