Keiichi Terada

Keiichi Terada began his culinary career at 28 training at Quintessence, a three-Michelin-star restaurant in Tokyo. He subsequently became executive chef at Tilps, where he earned a Michelin star within two months — a record at the time. At Makiyaki Ginza Onodera, his innovative wood-fired French cuisine using premium ingredients from Japan and abroad has earned four consecutive Michelin stars.

Haute French cuisine

Career

• Training chef at Quintessence, Tokyo
• Executive chef at Tilps, Tokyo