Takahiko Kondo | Fine Dining Lovers



Kondo , or ‘Taka’ as he’s known to his friends, is sous chef at Massimo Bottura‘s three-Michelin-starred Osteria Francescana in Modena, Italy, the former best restaurant in the world. The Japanese chef also stars alongside Bottura and his chef crew in the series dedicated to making waste food delicious: Why Waste?

The Tokyo-born chef started working in restaurants at age 18, before pursuing his love of Italian cuisine in Tuscany, Veneto and Milan, before a remarkable lunch at Osteria Francescana in 2005 would define his future. Taka would go on to become the restaurant’s pastry chef in 2010, and has contributed to some of the restaurant’s most inventive desserts, such as ‘Oops, I Dropped the Lemon Tart’, before becoming Bottura’s right hand man.

Taka is married to Mexican chef Karime Lopez (of Gucci Osteria da Massimo Bottura in Florence), whom he met during a stage at Virgilio Martinez’s Central in 2015.



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Post Author: MNS Master

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