TESHIMA RYUJI

AFTER A DOUBLE DIPLOMA IN CULINARY ARTS AND WINE SERVICE (SOMMELIER) IN JAPAN, RYUSHI TESHIMA (AKA TESHI) EXPERIENCES HIS FIRST FRENCH CUISINE IN TOKYO BEFORE TAKING OFF TO FRANCE, SEEKING TO CONTINUE HIS RESEACH AND STUDIES AT THE RIGHT ENVIRONMENT: IN EPERNAY CHAMPAGNE, AT THE RESTAURANT LES BERCEAUX**, THEN TO PARIS, WITH ALAIN SENDERENS AT LUCAS CARTON.

BEING A PERFECTIONNIST AND HAVING A GREED TO ACQUIRE MORE TECHNIQUES AND KNOWLEDGE FOR PRODUCTS AND RAW MATERIALS, HE WORKS AS AN APPRENTICE AT THE FAMOUS BUTCHER SHOP, HUGO DESNOYER IN PARIS FOR THREE YEARS EVERY WEEKEND IN PARRALEL TO HIS FULL TIME SHIFTS in the KITCHEN. THERE HE LEARNS THE ART AND TECHNIQUES TO CUT MEAT AS WELL AS PREPARING AND COOKING DRY-AGED BEEF. THEN HE JOINS SAMUEL NAHON AND ALEXANDRE DROUARD WHILE THEY OPENED TERROIRS D’AVENIR ON RUE DU NIL IN PARIS, OCCUPYING THE FISHERY SECTION.

TESHI TRAVELS TO NEW YORK, LOS ANGELES, SOME CITIES IN SPAIN, AND HAS A CHANCE TO BRIEFLY STAY AT IN DE WULF** IN BELGIUM. HE CONTINUES TO STUDY, OBSERVE, TASTE, DISCOVER NEW TERRITORIES AND LEARNS TO REFINE HIS CHOICES.

DURING HIS WORK IN PARIS HE MEETS NAOKO. A PASTRY CHEF WITH THE SAME WINE SERVING BACKGROUND AS HIMSELF AND FOUND THEMSELVES COMPLEMENTARY. THEY START TO BUILD THEIR DREAM ON OPENING A FINE DINING RESTAURNT IN PARIS. IN SUMMER 2014, together, THEY FINALLY OPENED THEIR FIRST RESTAURANT IN THE CHIC AND ELEGANT 16TH ARRONDISSEMENT IN PARIS.