Interview

Itinéraires singuliers - At the Helm of Les Saisons in Tokyo: Thierry Voisin's Secrets to Success After 20 Years in Japan

He could have continued a stable career in France, comfortably established in a three-Michelin-star environment.

But in 2005, Thierry Voisin made a decisive move: leaving everything behind to take over Les Saisons, the fine dining restaurant of Tokyo’s Imperial Hotel. 

He began cooking at 15 in the Touraine region, starting with summer jobs cleaning mussels and cutting fries, then moving through hotel school and demanding kitchens. A pivotal step came at Les Crayères in Reims, where he would stay for sixteen years, including ten as head chef of a three-star restaurant. There, Gérard Boyer acted as a true mentor

With the support of the city of Kyoto