Chen Kentaro

Third-generation Sichuan culinary master, son of the legendary Chen Kenmin ('Iron Chef Chinese'). Trained in Sichuan Province to master authentic techniques before returning to lead the family's Tokyo empire. His Singapore outpost holds 1 Michelin star, known for signature mapo tofu that balances mala (numbing-spicy) flavors.

Career

• Executive Chef at Shisen Hanten Tokyo, Tokyo (1990-present)
• Apprentice under father at Shisen Hanten (Original), Tokyo (1980-1990)
• Culinary Study at Various training, Sichuan Province (1985-1987)

Mentored by Chen Kenmin (Father, 'Iron Chef').