Michelin-Starred Chef Joins The Ritz-Carlton, Fukuoka
The Ritz-Carlton, Fukuoka, is delighted to announce the appointment of Chef Kenji Yamanaka as Executive Sous Chef and Chef de Cuisine of Viridis, our modern Western restaurant. With eight consecutive Michelin stars from Singapore, Chef Yamanaka brings a wealth of international culinary experience and a deep understanding of Japanese food culture to Fukuoka.
To celebrate this exciting appointment, we invite you to indulge in a series of extraordinary dining experiences this holiday season. Chef Yamanaka will personally curate a special Christmas dinner, festive brunch, and a limited-time New Year's Eve and New Year dinner. Each course will showcase the chef's exceptional culinary skills and creative flair, featuring the finest seasonal ingredients from Kyushu. Immerse yourself in the sophisticated ambiance of Viridis and create unforgettable memories with loved ones.
Kenji Yamanaka, Executive Sous Chef and Chef de Cuisine at The Ritz-Carlton, Fukuoka Profile
Hailing from Hiroshima Prefecture, Chef Yamanaka has spent over two and a half decades honing his culinary skills at renowned Michelin-starred restaurants worldwide. With an impressive tenure at Michelin's two and three-star establishments, including Ginza Wako and Logier, Chef Yamanaka further elevated his career as Sous Chef at AZURE45 in The Ritz-Carlton, Tokyo. In 2015, he embarked on a new chapter in Singapore as Executive Chef of RESTAURANT béni, where he garnered eight consecutive Michelin stars. Now, Chef Yamanaka returns to Japan to helm Viridis, The Ritz-Carlton, Fukuoka's modern Western restaurant, as Executive Sous Chef and Head Chef.
Kenji Yamanaka, Executive Sous Chef and Chef de Cuisine at The Ritz-Carlton, Fukuoka, comments
During my time in Singapore, I devoted myself to promoting the allure of Japanese culture and cuisine to international audiences. My professional journey also intersected with General Manager Radu Cernia during my tenure at The Ritz-Carlton, Tokyo. I am honored to assume the Executive Sous Chef and Chef de Cuisine role at Viridis at The Ritz-Carlton, Fukuoka.
A Michelin-starred restaurant is more than just a dining establishment; it's a destination that inspires travel. In Fukuoka, I am committed to elevating Viridis to a level that attracts discerning diners and becomes a compelling reason to visit our city.