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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 e)
Cuisine (Western cuisine)
Selected in fiscal 2009 (14th term)
Lives in Tsurumi Ward
- Born in 1950, Born in Tokyo
- Served as Honorary General Chef of Shin-Yokohama Grace Hotel
- In charge of cooking at the Imperial Family in Karuizawa and other parts of Japan
- In charge of cooking for the former Prime Minister and President, who came to Japan as a state guest and a guest at the former Akasaka State Guest House.
- In charge of cooking at the Prime Minister's Office and the Ministry of Foreign Affairs
- In charge of cooking at the Imperial Household Agency such as the Great Mourning Ceremony
It is no exaggeration to say that food culture is the driving force behind a country.
"In the cooking, the culture of a foreign country and the origins of that country are clearly visible. Learning the various things behind cooking is one of the rewarding things," says Uematsu. It is said that this job is worthwhile to learn the tradition and technology firmly and exposing your skills as a cook, convey your thoughts to those who eat it and to please customers.
"It is no exaggeration to say that food is in the people's lives as a culture in any era, and it is the driving force behind supporting a country." I have been working with imagining the happy face of our customers.
It is often misunderstood that efficiency is lost and valuable technologies and skills are inefficient, but I think that there is no new discoveries or development where the basics are neglected, and in workshops etc. I convey the importance of valuing the basics to young people.
Meister's skill
In addition to proactively adopting new methods, enhancing the characteristics of ingredients, improving costs and shortening cooking time.
Seafood and bird prey are designated as ingredients for French orchid cuisine are designated.
Regarding imported items, we carefully check traceability and focus on safe and high-quality materials.
In addition, fresh products such as vegetables, we always use local Yokohama products and strive for local production for local consumption.
In addition, we have the know-how that can handle multi-person cooking, etc., based on the track record of entertaining state guests and guests.
Profile
When he was a child, he was impressed by the curry of a restaurant he went with his father, longed for a cook, and went on to the cooking path.
After joining the Prince Hotel, he was in charge of cooking for the Imperial Family, as well as cooking for state guests and guests.
After that, he served as the cooking section manager of Prince Takanawa Prince Hotel and Director of Yokohama Prince Hotel, he served as the head chef of Shin-Yokohama Grace Hotel and the head chef of the Shin-Yokohama Grace Hotel.
He is a member of the Japan Escorifier Association, a member of the Japan La Schone de Roti Sur Association, a member of the Tok Branche International Club, and a member of the All Japan Cooks Association.
Major awards
- Received the Discipur chapter of the 2001 Auguste (France)
- 2008 Supreme Technical Advisor Winner of the highest technical advisor (Japan Association)
- 2011 Yokohama City Skilled Workers Award (The Mayor of Yokohama)
- Received the Minister of Health, Labor and Welfare Award for Contributors in 2012 (Minister of Health, Labor and Welfare)
For inquiries to this page
Economic Affairs Bureau, Civil Economy and Labor Department
Phone: 045-671-4098
Phone: 045-671-4098
Fax: 045-664-9188
Email address: ke-ginou@city.yokohama.lg.jp
Page ID: 621-261-536
