International
Satoshi AMITSU
Chef : 1 restaurant Former second-in-command to Georges Blanc, Japanese chef Satoshi Amitsu now heads up the kitchens at the Baillotte restaurant in Paris.
"My mother was always a good cook, and I used to help her out, so I guess that's where it all started," says Satoshi Amitsu. The young Japanese learned all the basics of French cuisine at the Crowne Plaza restaurant in Tokyo. "Twice a year, chef Patrick Henriroux would come and show us his techniques. That's whenI wanted to come and work in France," he explains. But before that, in 2009, he joined the L'Alliance restaurant in Tokyo as a rotating chef de partie. "I learned to work in all sections, which enabled me to learn all the basics of all parts, including pastry."
His dream of coming to France came true in 2014. As soon as he arrived, Satoshi Amitsu landed a position as sous-chef at L'Auberge des Templiers, in the Loiret region of France. "I was able to create the menus, manage the teams and discover a new aspect of cooking." Two years later, his desire to go further prompted him to apply to various establishments. "The first restaurant to respond was Georges Blanc's restaurant." After arriving as chef de partie, he was promoted to sous-chef in just eight months. "I was able to discover what it was like to work in a prestigious, quality establishment. It was the most memorable experience of my career."
Since 2022, Satoshi Amitsu has been working alongside chef Kazuma Chikuda. Second in command at Narro, in Paris's5th arrondissement, he has been at the helm of Baillotte, the chef's second restaurant, since March 2023. Gault&Millau immediately awarded him the handsome mark of 13.5/20 and included him in the 2024 edition of 109 - Le Sang neuf de la gastronomie française.
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