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Tommy He
Chef and owner of Studio Yuzu
An alumnus of FERRANDI Paris' international programmes, Tommy is above all a globetrotter whose travels inspire his cooking. From Astrance, a three-star restaurant in Paris, to Florilège, a two-star restaurant in Tokyo, from English teacher in the New East to French Japanese private chef, Tommy's career in the restaurant industry is inextricably linked to travel. "For me, French cuisine is the most direct expression of French culture. I apply my knowledge of different regional food cultures to my own cooking, using 50% French elements, 30% Japanese elements and 20% local ingredients to interpret my understanding of French cuisine. I currently have a private kitchen in Hangzhou, where I only serve one table a day and the menu is divided into four seasons: spring, summer, autumn and winter, where I put the concept of Japanese French cuisine into practice. "