Ryo Kitahara was born in Kagawa city close to Osaka, Japan’s food hub. At the age of 19, he successfully applied to the prestigious Tsuji Cookery School in Osaka, the largest and most famous culinary institute in Japan where guest lecturers included numerous 3-michelin star chefs.
Upon completion of his schooling, he worked as a waiter/chef at French restaurant Dantes, a small 16-seater establishment, helping the owner in the kitchen and on the floor. This two year stint was followed by a year at Papier Luna, a casual French eatery in Osaka.
It wasn’t until he began at Iron Chef Hiroyuki Sakai’s eponymous restaurant La Rochelle Osaka as Commis-chef that he started to make a name for himself. After 2 years, he was promoted to Senior Sous chef and was quickly promoted again to open a Modern Restaurant Tapas as head chef. After a year, he moved to La Rochelle as executive chef.
In 2006, He moved to Australia and took a post at Azuma in Sydney as Pastry Chef of the 1-hat restaurant before spending 4 years at 1-hat restaurant Gallileo in the Observatory Hotel Sydney.
He was offered a role in Melbourne as executive chef of Duck Duck Goose. Ryo is at the forefront of the modern French-Japanese cuisine movement.
To this day, Iron Chef Sakai still refers to Ryo as his star protégé and is the leading chef-aid to Sakai during his upcoming trip to Australia.
Ryo moved to Heirloom, a Modern Japanese Restaurant as executive chef and created a new style of Japanese cuisine. He went on to open his own business, a modern Australian café at Prahran called Third Wave and started pop up premium cooking classes and premium catering called Assiette De Parti. Book Chef