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- Yukio Uematsu Meister (Cooker (Western Cuisine))
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Yukio Uematsu Meister (Cooker (Western Cuisine))
Last Updated January 18, 2024
Yukio Uematsu
Cook (Western food)
Fiscal 2009 Selection (14th term)
Lives and works in Tsurumi Ward
- Born in 1950, from Tokyo
- He is the honorary chef of Shin-Yokohama Grace Hotel
- In charge of the culinary duties of the Imperial Family in Karuizawa and other parts of the country.
- In charge of cooking by former Prime Minister and President who came to Japan as State Guest and State Guest at the Guest House in Akasaka.
- In charge of cooking at the Prime Minister's Office and the Ministry of Foreign Affairs.
- He is in charge of cooking at the Imperial Household Agency, such as a large mourning ceremony
It is no exaggeration to say that food culture is the driving force behind a country.
"In the cuisine, the culture of foreign countries and the origin of the country are clearly shown. It is also rewarding to learn various things behind the dishes, "says Uematsu. He says that this job is rewarding to learn the tradition and skills firmly and use his skills as a chef to convey his thoughts to those who ate and to please customers.
"It is no exaggeration to say that food is in the people's lives as a culture in any age, and that it is the driving force behind the country," and "food is the heaviest among humans," I have been working on imagining the happy faces of our customers.
In other words, efficiency is often misunderstood that valuable technologies and skills are inefficient, but I think that there is no new discovery or development in places where the basics are neglected, so at workshops etc. I tell young people the importance of cherishing.
Meister's skill
We have actively adopted new methods to enhance the taste of the ingredients, improve costs and shorten cooking time, and continue to cook with unique ideas.
Seafood and bird poultry are specified as ingredients for French orchid dishes.
For imported items, we carefully check traceability and focus on safe and high-quality materials.
In addition, fresh products such as vegetables are always made from local Yokohama, and local production for local consumption is kept in mind.
In addition, we have know-how that can handle multi-person cooking, etc. based on our experience of serving state and guest guests.
Profile
When I was a child, I was impressed by the curry at a restaurant where I went with my father, admired the chef, and went on the course of cooking.
After joining the Prince Hotel, he was in charge of the Imperial Family's culinary duties as well as state guests and guests.
After that, he served as the chief of the cooking section of the Prince Hotel Takanawa and the chief of the cooking section of the Yokohama Prince Hotel, and served as the head chef of the Shin-Yokohama Grace Hotel and the honorary chef.
He is a member of the Japan Escofier Association, a member of the Japan La Shane de Roti Sur Association, a member of the Tok Blanche International Club, and a member of the All Japan Cookers Association.
Major Awards
- Received the Desipur Chapter of the Agust Escofier Association in 2001 (France)
- 2008 Best Technical Advisor Award (All Japan Cookers Association)
- 2011 Yokohama City Skilled Workers Award (The Mayor of Yokohama)
- Received the Minister of Health, Labor and Welfare Award in 2012 for cook-related distinguished persons (Ministry of Health, Labor and Welfare)
Inquiries to this page
Employment and Labor Division, Civil Economic and Labor Department, Economic Affairs Bureau
Telephone: 045-671-4098
Telephone: 045-671-4098
Fax: 045-664-9188
Email address: ke-ginou@city.yokohama.lg.jp
Page ID: 621-261-536
