Tsuyoshi ARAI

Chef : 1 restaurant

Presentation

" I was fascinated by the techniques of French cuisine from an early age," says Tsuyoshi Arai. So it was at a young age that the Japanese chef embarked on his career in the restaurant business, learning his trade at the Tsuji school in Tokyo. At the age of 19, he joined the Tokyo restaurant La Rochelle, where he worked with the famous chef Hiroyuki Sakai. He stayed for ten years, rising through the ranks to become sous-chef.

In 2005, after several years as head chef in various Japanese establishments, he flew to France. He became head chef at the Au 14 Février restaurant in the village of Saint-Valentin (Indre). Two years later, he moved to Menton (Alpes-Maritimes) to exercise his talents at Le Mirazur, alongside Mauro Colagreco.

He then moved to Lyon. " It's a city that's seen a lot of great chefs, and I wanted to learn about Lyonnais cuisine here," he explains. In 2009, he opened a branch of the Au 14 Février restaurant. After relocating in 2018, still in Vieux Lyon, Tsuyoshi Arai is pleased and honored to have been awarded 3 toques by Gault&Millau.

I.B.

Biography & Awards

1973 Naissance à Yamanashi (Japon)

1992 La Rochelle, à Tokyo, auprès du chef et propriétaire Hiroyuki Sakai

2005 Chef du restaurant Au 14 Février, à Saint-Valentin

2008 Mirazur, à Menton, auprès de Mauro Colagreco

2009 Ouverture de la succursale Au 14 Février Vieux Lyon