Since graduating with a Diplôme de Cuisine in 2006, Norihisa has gone far. He has just been named chef of La Cuisine restaurant and Le Bar Long at Le Royal Monceau.


Originally from Japan, Norihisa has always been passionate about French gastronomy. It was only natural, therefore, that he decided to polish his skills in France at luxury hotels including the Ritz, Le Bristol, and the Four Seasons Hotel George V. In 2017, he headed to South Korea, working at the helm of the French gastronomic restaurant Milieu, whilst also being appointed executive Sous-Chef in charge of catering at the luxury Haevichi Hotel & Resort.
His culinary repertoire, precision, and creativity led him to Le Royal Monceau, where he will provide customers with a unique gastronomic experience. He will be responsible for giving the menus of Le Bar Long, room-service, and La Cuisine restaurant, where breakfast is served during the week and brunch on a weekend, a complete makeover. He will also bring his events experience to the table, as he is keen to introduce Asian and Mediterranean influences to the banqueting menu. 

He shares his secret: “Precision, taste, and presentation. Contrary to what one may think, it is easier for a Chef to produce complex, elaborate cuisine to impress customers rather than be committed to showcasing ingredients without altering them in artificial ways”. 


Crédit photo © Le Royal Monceau Raffles Paris