Rising Star Chef Yosuke Suga - Biography
2007 New York Rising Star Chef Yosuke Suga was introduced to French cuisine at his father’s restaurant Chez Kobe in Nagoya, Japan. After graduation from high school, he traveled to Lyon to learn French, then returned to Japan, working savory and pastry in hotel restaurants before taking over Chez Kobe four years later. Soon after he met Joël Robuchon through a mutual friend and began the ten year working relationship that has taken him around the world, and honed his understanding of French cuisine.
Suga began as an assistant to Robuchon after Robuchon’s retirement from restaurant kitchens. He spent nearly six years beside the chef, working in his laboratory, helping on his TV shows, and traveling to Germany, Bangkok, Singapore and Chicago to cook private dinners. In 2003, Suga opened the Tokyo outpost of L’Atelier de Joël Robuchon as Executive Chef, and in 2006 Robuchon brought the then-30-year-old Suga to the United States to open L’Atelier in New York’s Four Seasons Hotel.
Suga’s cuisine at New York's L’Atelier was modern French permeated with Japanese philosophy. His dishes were elegant and understated – a mixture of modern French cuisine and the Japanese philosophy of simplicity and letting the ingredients speak for themselves. While there is no doubt that he is first and foremost a French chef, he brings a modern mind and a hand to the task, layering sweet and savory, and steering away from heavy combinations of meat, wine and cream, leaning towards herbs, jus, and light broths. In 2009 Suga was named Executive Chef at the Taiwan location of L'Atelier.