Kei Kobayashi is a Japanese star chef who sublime the French cuisine with passion.
Born in 1977 in Nagano, in a family of cooks, the young Japanese had a revelation when he was 15 years old while watching the Alain Chapel’s show: he will be a chef and will cook french cuisine in France. After his first experiences in Japan, Kei Kobayashi moved to France at age 20.
He begins with Gilles Goujon at the Auberge du Vieux Puits, continues with Michel Husser au Cerf and ends up at the Plaza Athénée with Alain Ducasse in Paris under the direction of Jean-François Piège and Christophe Moret. Kei Kobayashi always has his dream of becoming a chef. He started this adventure in 2011 with his wife by taking ownership the Gérard Besson’s restaurant in Paris.
The cuisine of Kei Kobayashi is the reflection of the dexterity of his hands. It is with rigor and demand that he transforms the base products into unique plates with a specific dressing, and great harmony of tastes and textures. He respects seasonality and has the greatest respect for the products that he likes to work with. He reinvents the French specialties in the respect for tradition, and claims himself as a specialist for meat and game.
Its restaurant Kei, Coq Heron street in Paris, is just like the chef: a peaceful and enchanting place where a particular care is granted in detail each.