Профиль шеф-повара Matthew Crabbe

Текущее место работы

TWO ROOMS

5F 3-11-7 Kita-Aoyama, Tôkyô

Chef Director / Owner

Кухня: Seasonal Produce Grill

Настрой: Simple elegance

Цена: менее $75

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Существующие переводы

Japanese

1 of 6

Omotesando, Tôkyô (Япония)
Участник с 13 мая 2009
Шеф-повар

4 перевода

Активный повар, 101 очко CookEatShare

Очки CookEatShare

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Всего - 101

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Обо мне

I grew up on a farm near Sydney, Australia. I worked around restaurants in Sydney and Melbourne and ended up in Tetsuya's restaurant as a sous chef. I headed over to London for a year then on to Washington D.C to open up Lespinasse where we got best new restaurant in USA back in '97. I was then approached to open up 5 hacienda type hotels in Yucatan, Mexico which led to the West Coast then to Mexico City. After Mexico, Tokyo called and offered me a job in the acclaimed New York Grill where I stayed for three years before being promoted to executive sous chef at the Grand Hyatt which led to the executive chef job of the pre-opening team at Hyatt Regency Kyoto. Kyoto was my home for three years; here I married Maki and we had our daughter Sakura who is now two years old. After three years in Kyoto and much planning with my two partners Nathan and Eddie, TWO　ROOMS Grill｜Bar was born, my first restaurant.

Кулинарное влияние

My first job was in the kitchen and I fell in love with the artistry and the styles that you can create. There are no rules. You have a clean slate to develop anything that comes to mind. Tetsuya's in Australia influenced me a lot.