Hidemichi Seki

hideman

Chef de Cuisine of Tenku RyuGin

Originated from Saitama prefecture, 36-year-old Chef Seki was born into a family that runs a Cantonese restaurant, which has embarked his interest in food at an early age. Since the age of 18, Seki commensed his culinary adventure at top kaiseki restaurant, where he met and trained together with the now Owner and Executive Chef of Nihonryori RyuGin, Chef Seiji Yamamoto. In 2003, Seki joined the opening team of Nihonryori RyuGin mastering his Japanese culinary skills for 7 years then explored his international culinary horizon in Spain. In 2012, Seki was invited by Chef Yamamoto to join the opening team of Tenku Ryugin as sous chef. With his talent and indispensable contribution, Chef Seki became the Chef de Cuisine of Tenku Ryugin in 2015.

Mizuho Seki

chefMizu

Head Pastry Chef of Tenku RyuGin

Mizuho Seki started her culinary journey in 2005 at the legendary Taillevent Paris, followed by the position as Pastry Chef at some of the world’s most celebrated establishments including Helene Darroze Paris, Sant Pau Tokyo, Torreblanca and El Bulli in Spain. In 2010, Mizuho headed back home and became Pastry Chef of Nihonryori RyuGin and Bulgari Tokyo-Osaka Restaurants respectively. In 2012, she joined the opening team of Tenku RyuGin in Hong Kong and later moved on to Tate Dining Room as Head Pastry Chef for a year, achieving the restaurant’s first Michelin star with the team. In 2015, Mizuho has been appointed as Head Pastry Chef of Tenku RyuGin, orchestrating an array of exquisite desserts at the Michelin-two-starred contemporary kaiseki heaven alongside her husband, Chef de Cuisine Hidemichi