Our People

We create our cuisine with passion; season every dish with a friendly smile.

Passionate, energetic, cheerful, motivated, never settle for less… these are the characters of our people. We belief that great people make brands great but only people who have the above characters can truly delight our customers with exceptional dining experience.

THE VALUES WE TREASURE

Passion:

Love what we do, excel it,
and enjoy the sense of achievement

Happiness:

Cheerful and energetic,
pass on the positive energy to others

Caring:

Care about quality,
performance and team work

Growth:

Keep learning and improving,
develop each others

Pride:

Proud of our hard work
to achieve better result

MEET OUR MASTER CHEFS

Hidemichi Seki

Chef de Cuisine, Tenku RyuGin

Originated from Saitama prefecture, 36-year-old Chef Seki was born into a family that runs a Cantonese restaurant, which has embarked his interest in food at an early age. Since the age of 18, Seki commensed his culinary adventure at top kaiseki restaurant, where he met and trained together with the now Owner and Executive Chef of Nihonryori RyuGin, Chef Seiji Yamamoto. In 2003, Seki joined the opening team of Nihonryori RyuGin mastering his Japanese culinary skills for 7 years then explored his international culinary horizon in Spain. In 2012, Seki was invited by Chef Yamamoto to join the opening team of Tenku Ryugin as sous chef. With his talent and indispensable contribution, Chef Seki became the Chef de Cuisine of Tenku Ryugin in 2015.

Mizuho Seki

Head Pastry Chef, Tenku RyuGin

Mizuho Seki started her culinary journey in 2005 at the legendary Taillevent Paris, followed by the position as Pastry Chef at some of the world’s most celebrated establishments including Helene Darroze Paris, Sant Pau Tokyo, Torreblanca and El Bulli in Spain. In 2010, Mizuho headed back home and became Pastry Chef of Nihonryori RyuGin and Bulgari Tokyo-Osaka Restaurants respectively. In 2012, she joined the opening team of Tenku RyuGin in Hong Kong and later moved on to Tate Dining Room as Head Pastry Chef for a year, achieving the restaurant’s first Michelin star with the team. In 2015, Mizuho has been appointed as Head Pastry Chef of Tenku RyuGin, orchestrating an array of exquisite desserts at the Michelin-two-starred contemporary kaiseki heaven alongside her husband, Chef de Cuisine Hidemichi Seki.

Hideaki Sato

Head Chef, Co-owner, Ta Vie 旅

Born in Nagano prefecture, 41-year-old Chef Sato began his culinary journey with French cuisine for over a decade. After a month-long staging in Paris, he found himself increasingly drawn towards his native Japanese and decided to make a move. The decision landed him at Tokyo’s 3-Michelin-starred Nihonryori RyuGin, where he worked for 3 years under the careful guidance of Chef Seiji Yamamoto. In June 2012, Sato was chosen to head Hong Kong’s Tenku RyuGin. Within the first 6 months, he earned not only critical acclaim, but also 2 Michelin stars. In 2015, Tenku RyuGin was ranked No. 24 on Asia’s 50 Best, then Sato further uncovered his culinary quest as he opened Ta Vie 旅, where he builds his very own platform to create his innovative cuisine with a vision to showcase the best of Asian produce.

Ishiba Masaki

Chef de Cuisine, La Bombance

Born in Mie in Japan, 32-year-old Chef Ishiba has nurtured his culinary passion since childhood. Started from the opening team of the prestigious Kikunoi Tokyo, he spent five years to develop a solid and all-rounded foundation in Japanese cuisine. In 2009, he was amazed by the creativity and hospitality of Chef Makoto Okamoto, landing him to a culinary playground – La Bombance. In 2016, he was sent to Hong Kong as sous chef of the brand’s oversea branch and next year he was promoted to lead the Hong Kong team as Chef de Cuisine.

Koya Takayuki

Chef de Cuisine, Yakiniku Jumbo | Hanare

Born in Gunma in Japan, Chef Koya has over 20 years of experience serving in top kaiseki restaurants in Nagoya and Tokyo. In 2015, he was invited to work under Chef Okamoto of La Bombance Tokyo, the one-michelin-starred establishment then was sent to Hong Kong as the head chef of La Bombance Hong Kong’s opening team. In 2017, he is invited to take up another challenge to head up the first overseas branch of Yakiniku Jumbo in Hong Kong while also running a chef table, serving a very exclusive dining experience, an all-wagyu omakase menu with the chef team to cook and serve right in front of only 16 guests per evening.

  • Hidemichi Seki

    Chef de Cuisine, Tenku RyuGin

    Originated from Saitama prefecture, 36-year-old Chef Seki was born into a family that runs a Cantonese restaurant, which has embarked his interest in food at an early age. Since the age of 18, Seki commensed his culinary adventure at top kaiseki restaurant, where he met and trained together with the now Owner and Executive Chef of Nihonryori RyuGin, Chef Seiji Yamamoto. In 2003, Seki joined the opening team of Nihonryori RyuGin mastering his Japanese culinary skills for 7 years then explored his international culinary horizon in Spain. In 2012, Seki was invited by Chef Yamamoto to join the opening team of Tenku Ryugin as sous chef. With his talent and indispensable contribution, Chef Seki became the Chef de Cuisine of Tenku Ryugin in 2015.

  • Mizuho Seki

    Head Pastry Chef, Tenku RyuGin

    Mizuho Seki started her culinary journey in 2005 at the legendary Taillevent Paris, followed by the position as Pastry Chef at some of the world’s most celebrated establishments including Helene Darroze Paris, Sant Pau Tokyo, Torreblanca and El Bulli in Spain. In 2010, Mizuho headed back home and became Pastry Chef of Nihonryori RyuGin and Bulgari Tokyo-Osaka Restaurants respectively. In 2012, she joined the opening team of Tenku RyuGin in Hong Kong and later moved on to Tate Dining Room as Head Pastry Chef for a year, achieving the restaurant’s first Michelin star with the team. In 2015, Mizuho has been appointed as Head Pastry Chef of Tenku RyuGin, orchestrating an array of exquisite desserts at the Michelin-two-starred contemporary kaiseki heaven alongside her husband, Chef de Cuisine Hidemichi Seki.

  • Hideaki Sato

    Head Chef, Co-owner, Ta Vie 旅

    Born in Nagano prefecture, 41-year-old Chef Sato began his culinary journey with French cuisine for over a decade. After a month-long staging in Paris, he found himself increasingly drawn towards his native Japanese and decided to make a move. The decision landed him at Tokyo’s 3-Michelin-starred Nihonryori RyuGin, where he worked for 3 years under the careful guidance of Chef Seiji Yamamoto. In June 2012, Sato was chosen to head Hong Kong’s Tenku RyuGin. Within the first 6 months, he earned not only critical acclaim, but also 2 Michelin stars. In 2015, Tenku RyuGin was ranked No. 24 on Asia’s 50 Best, then Sato further uncovered his culinary quest as he opened Ta Vie 旅, where he builds his very own platform to create his innovative cuisine with a vision to showcase the best of Asian produce.

  • Ishiba Masaki

    Chef de Cuisine, La Bombance

    Born in Mie in Japan, 32-year-old Chef Ishiba has nurtured his culinary passion since childhood. Started from the opening team of the prestigious Kikunoi Tokyo, he spent five years to develop a solid and all-rounded foundation in Japanese cuisine. In 2009, he was amazed by the creativity and hospitality of Chef Makoto Okamoto, landing him to a culinary playground – La Bombance. In 2016, he was sent to Hong Kong as sous chef of the brand’s oversea branch and next year he was promoted to lead the Hong Kong team as Chef de Cuisine.

  • Koya Takayuki

    Chef de Cuisine, Yakiniku Jumbo | Hanare

    Born in Gunma in Japan, Chef Koya has over 20 years of experience serving in top kaiseki restaurants in Nagoya and Tokyo. In 2015, he was invited to work under Chef Okamoto of La Bombance Tokyo, the one-michelin-starred establishment then was sent to Hong Kong as the head chef of La Bombance Hong Kong’s opening team. In 2017, he is invited to take up another challenge to head up the first overseas branch of Yakiniku Jumbo in Hong Kong while also running a chef table, serving a very exclusive dining experience, an all-wagyu omakase menu with the chef team to cook and serve right in front of only 16 guests per evening.

DO YOU WANT TO BE PART OF OUR VIBRANT TEAM?

If are seriously care about food, hospitality, team work and self-development, very likely that you will thrive and enjoy your career development in Global Link.