Dominique Corby, a top chef in the world of French cuisine, has spent over 31 years in Japan, where he has been fascinated by the power of people and ingredients while visiting producers across the country. 

His concept is a fusion of Japan's finest ingredients with the traditions of French cuisine. 

It is based on a "simple and elegant aesthetic" that eliminates unnecessary elements and maximizes the natural flavor of the ingredients.

①Cooking Instruction

Instructing the next generation of chefs in French cuisine techniques, from traditional techniques to the latest cooking theories.

②Menu Creation

Creating menus for food development, offering original recipes utilizing seasonal Japanese ingredients.

③Event Appearances/Demonstrations

Producing demonstrations, gala dinners, serving as a food goodwill ambassador, and food education teacher.

④Media Appearances

Cooking introductions and interviews on television and various media. Disseminating information as a bridge between Japanese and French food cultures.

Born in Paris in 1965. Began his culinary career at the age of 15.

1991：Served as sous chef at the renowned Parisian restaurant La Tour d'Argent.

1994：Became executive chef at La Tour d'Argent Tokyo at the Hotel New Otani Tokyo.

2002：Served as executive chef and head chef at the French restaurant "SAKURA" at the Hotel New Otani Osaka.

From 2003 to 2013, he worked as a culinary producer at "6e Sens de l'Œnon" in Ginza.

2007：Received the Chevalier of the Order of Agricultural Merit from France.

2008：Opened the Japanese-French fusion restaurant "LE MIYABI" in the suburbs of Paris.

2013：Became director of Le Cordon Bleu Japan.

2015：0pened "Kappo Dominique Corby" in the Arakicho district of Yotsuya, Tokyo.

2016：Became Executive Chef of Maison de Minami and Chevalier du Vin.

2019：Promoted to Officer of the French Order of Agricultural Merit.

Opened Kappo Dominique Corby in Shimbashi, Tokyo.

Since 2023, he has worked as a culinary consultant, working on restaurant projects both domestically and internationally, developing and educating chefs, and developing concepts centered on food and culture.

2007：Received the Chevalier of the Order of Agricultural Merit from France.

2010：Became a member of the secretariat of the Academie Culinaire de France Japan.

2013：Became a vice president of the Academie Culinaire de France Japan.
2018：Became a brand ambassador for a Champagne house.

2019：Promoted to Officer of the French Order of Agricultural Merit

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