Executive Chef, Keyaki Japanese Restaurant, Pan Pacific Singapore
Soon after deciding to be a chef at age 18, Chef Shinichi Nakatake moved from Yokohama to Kyoto to learn the local, traditional methods of Japanese cooking. Later on, he made the long journey to Monaco to expand his knowledge and skillset as part of the team at Michelin-starred Joël Robuchon restaurant. Chef Nakatake used his passion for cooking to explore and challenge himself before becoming Keyaki’s Executive Chef today.
Chef Nakatake notes that beyond individual training and craftsmanship, a good team is also crucial to maintain the high standard of service and quality at Keyaki. Every individual in the team must be motivated.
“It is very important to be passionate about what you do. If you have the skills but no passion, it will be very hard to go far in this line of work,” adds Chef Nakatake.