This summer, acclaimed chef Hideaki Sato temporarily closed his three-Michelin-star restaurant Ta Vie in Hong Kong for renovations, reopening it in September. During the break, Sato embarked on a unique culinary adventure to Reims, France, where he became the first overseas chef to take over the kitchen at Maison Mumm’s La Table des Chefs.
In the lush garden of Maison Mumm, Sato shared his journey, which started in rural Japan outside Nagano. Despite his initial focus on the arts, a chance job in a restaurant sparked his passion for cooking. “I was a picky eater until I had to finish everything on my plate during staff meals,” Sato recalls. This experience led him to pursue a career in cuisine, initially exploring French cooking in Tokyo.
Unable to secure a French work visa, Sato shifted gears to study Japanese cuisine, training under the renowned chef Seiji Yamamoto at Nihonryori Ryugin in Tokyo. After three years, he was unexpectedly tasked with opening Tenku Ryugin in Hong Kong. Despite no prior experience in the city, Sato’s leadership led the restaurant to earn two Michelin stars within six months.
While he admired Japanese cuisine, Sato’s true passion lay in French culinary arts. This dual interest inspired him to open Ta Vie in Hong Kong, where he could blend his knowledge of both styles. “I love Japanese food, but creating French dishes feels like using my dominant hand,” he explains.
At Maison Mumm, Sato presented a refined six-course menu highlighting his philosophy of “pure, simple, and seasonal” cuisine. Dishes included baby artichoke stuffed with crab gratin, pan-seared langoustine with chanterelle mushrooms, and a succulent grilled pigeon prepared using a Chinese technique for crispy skin.
Sato’s time in Reims was a personal milestone. He reminisced about his first visit to the Champagne region in 2009, when he hoped to work in France. Despite visa setbacks, he joined a tour of Maison Mumm, an experience that left a lasting impression. “To return as their first RSRV Global Chef Ambassador is a dream come true,” he says.
After training the French kitchen team in Reims, Sato traveled with his wife and business partner, Hiromi Takano, for a well-deserved vacation across Italy, England, and America. As he returns to Hong Kong, diners at Ta Vie can expect new inspirations subtly infused into his latest creations, reflecting his recent culinary explorations.
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