First, He Conquered Paris. Now, a Japanese Chef Wants to Become a Brand.
Source: New York Times
In cooking, timing is everything. So much so that if the chef Kei Kobayashi spots diners heading to the restroom as he sends a dish out from the kitchen, he stops them. Nature’s call can wait; his culinary offerings should be tasted at peak flavor.Such imperiousness and exactitude align with what Mr. Kobayashi, the first Japanese chef to earn three Michelin stars for a restaurant in Paris, said he had learned…
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