Ryuji Ren

Chef Ryuji Ren uniquely trained in both French haute cuisine and Japanese kaiseki, creating a distinctive fusion style. His career includes positions at prestigious establishments including Pierre Gagnaire and Nihonryori Ryugin, where he honed his craft under renowned culinary masters.

French haute cuisine and Japanese kaiseki

Career

• Chef de Partie at Pierre Gagnaire
• Sous Chef at Nihonryori Ryugin

Mentored by Pierre Gagnaire, Seiji Yamamoto.