The French restaurant Quintessence has been a MICHELIN three-star restaurant since MICHELIN Guide Tokyo 2008. The owner-chef, Shuzo Kishida, delights his guests with cuisine that bursts with originality, inspired by his freewheeling imagination. Today Kishida is on a star turn, hailed as a driving force on the front lines of the food and beverage industry. It’s hard to believe he once toiled in obscurity.
“I drew up a chronological table, describing my ideals for myself at each stage of my journey”, Kishida recalls. “It was a long time before I started to find this work enjoyable. For three or four years I kept striving, not knowing whether I would ever do the creative work I dreamed of. I just kept piling effort on top of effort, day after day.”
As years went by, Kishida came to realise that people were following in his footsteps. Just as he had looked up to certain elders in his youth, Kishida found himself assuming the role of a model for others to emulate. He hopes many young people will join him, so they can build the future together.
As he guides his young apprentices, the serious look on Kishida’s face conveys the passion and sense of mission with which he teaches them. As they go out into the world, taking their cooking game to new places, their boundless energy and enthusiasm brings a smile to his face. Passing on to future generations the teachings crafted by his predecessors, Kishida spreads happiness through the power of food. He is paying it forward, in homage to those who created the food and beverage industry that nurtured him. With this pledge, Chef Kishida heads once more for the kitchen. Doing it for the people, now and in the future.
