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Print this pageChef Tsuyoshi Tanaka
North America
Chef Tsuyoshi Tanaka had already distinguished himself as an expert on Japanese cuisine before he joined Gate Gourmet in July 2006. He takes pride in his knowledge of traditional and contemporary Japanese cuisine and stylish presentation of food reflect the Japanese artistic sense of seasons and colors.
Chef Yoshi came to the company from KAI, a destination "Kaiseki" restaurant in New York City, where he served as chef. Prior to that position, he was executive chef at another New York restaurant, Jewel Bako Robata, featuring charcoal-broiled seafood and Kobe beef.
He spent nearly two years in Fukuoka, Japan, working as chef at a high-volume traditional "Kaiseki" restaurant. It was during this period that Chef Yoshi mastered Fugu (Blowfish) cooking and became licensed to handle the dangerous delicacy. He is one of the few Japanese chefs in the U.S. to hold the certification.
At other points in his career he was chef at Hatsuhana, one of the oldest sushi restaurants in New York; executive chef at a Japanese restaurant in Atlanta that catered 500 press meals and 2,000 servings of sushi to hotels daily during the 1996 Atlanta Olympics. Chef Yoshi also has served as Chef de Partie aboard the Crystal Harmony cruise ship.
He holds a Japanese Chef Certificate, Authority of Japan, and an Associate of Technical Arts from Edmonds Community College in Lynnwood, Wash.
When he is not cooking, Chef Yoshi enjoys reading cook books and creating ceramic tableware. His dream is to someday own his own restaurant where he not only prepares the food, but serves it on plates and bowls of his own creation.
His favorite personal dish is a simple grilled mackerel with salt.
