Korin Chef

Ben Pollinger leads New York City’s Oceana as the executive chef with his brilliant direction and extensive knowledge. His unique style of cooking that beautifully blends the freshest seafood with the highest quality ingredients has received outstanding reviews by acclaimed critics and has maintained the restaurant’s Michelin star since 2006.... Read More

Isao Yamada’s decision to pursue culinary arts was inspired by his encounter with the philosophy of kaiseki cuisine. He attended Tsuji Cooking Academy in Osaka, then returned to his hometown of Fukuoka to open his own restaurant, Kaiseki Hanaei, at the age of twenty five. He soon met Chef David... Read More

Eddy Leroux was born in Douai, France, where he began to exchange lunchboxes with his classmates, and drawing inspiration from the various culinary traditions of his friends at a young age. His formal culinary training began at the age of 14, and by 23 he was working under chef Alain... Read More

Michael Anthony moved to Tokyo after graduating from college to solidify his language skills, and soon was drawn in by the local culinary scene, ending up working at a small Japanese-French bistro. From there he moved to Paris to attend culinary school at Le Ferrandi. He is now the executive... Read More

Angelo Sosa was the youngest of his siblings, born in Connecticut to a Dominican father and an Italian mother who believed meals were serious affairs. He graduated with High Honors from the Culinary Institute of America in 1997, after running the kitchen at the Escoffier Room, one of the institute’s... Read More

Chef Bouley recommends the Usaba, Yanagi and Deba for those curious about buying their first traditional style Japanese knife!   David Bouley worked in restaurants around the world before opening his own in 1987. Located in TriBeCa, Bouley earned a myriad of awards and recognition and is the only restaurant... Read More