Ryota Muramats

Chef Ryota Muramats built his foundation in classical French cuisine through prestigious positions at L'Ambroisie and Quintessence. Trained under legendary chefs Bernard Pacaud and Shuzo Kishida, he developed a rigorous technical foundation. He now combines his classical French training with a passion for ethical hunting, personally sourcing game from across Japan.

French

Career

• Commis at L'Ambroisie, Paris
• Sous Chef at Quintessence, Tokyo

Mentored by Bernard Pacaud, Shuzo Kishida.