Chef

Chef

Hideaki Sato (佐藤秀明)

Born in Japan’s Nagano prefecture in 1976, Sato began his culinary journey with French cuisine. Yet after over 10 years in the French kitchen, he found himself increasingly drawn towards his native Japanese and decided to make a move. The change in direction landed him at Tokyo’s 3-Michelin-starred restaurant Nihonryori Ryugin, where he worked for 3 years under the careful guidance of Chef Seiji Yamamoto. In June 2012, Sato was chosen to head Hong Kong’s Tenku Ryugin, the first Ryugin restaurant outside of Tokyo.

Under Sato’s management for 6 months, Tenku Ryugin earned not only critical acclaim, but also 2 Michelin stars. In 2014, the restaurant made it to the coveted San Pellegrino Asia’s 50 Best Restaurants List. It was also rewarded the “One to watch” award the same year. In 2015, Tenku Ryugin ranked higher at 24th place on the list, cementing the restaurant’s success and continue to grow as one of Asia’s most remarkable and promising restaurants.

Aside from the growing acclaim for Tenku Ryugin, Sato has participated in world-class culinary events such as “Volant des Chefs 2013” in Italy, as well as “World Gourmet Festival 2014” at the Four Seasons Hotel in Bangkok, and the “Omnivore World Tour in Paris” in both 2014 and 2015, chosen as one of ten chefs who are most symbolic of the Omnivore decade. In 2016, Ta Vie旅 was proud to be among the very few awarded restaurants from Hong Kong in the Asia’s 50 Best Restaurants and ranked in 48, while in 2017, Ta Vie is ranked in 33 on the list.