Ryo Kitahara

Ryo Kitahara 2018-06-27T10:12:56+11:00

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 the 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 working at Iron Chef Hiroyuki Sakai’s famous 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 tapped to open a modern tapas restaurant as Head Chef. After a year, he moved back 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 the 1-hat restaurant Galileo in the Observatory Hotel Sydney. He was then 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 he 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 as well as premium catering, called Assiette De Parti.

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Testimonials for Ryo Kitahara

Ryo was fantastic, the food was perfect for our gathering and he was wonderful on the night. Really made our party.

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Chelsea (VIC)

Excellent all around

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Marsha (VIC)

Chef Ryo prepared incredibly good sushi for our event.
Everything that came out of the kitchen was fresh, immaculately presented and exceptionally high quality.

It’s hard to describe how good it was, other than to say there is something uniquely subtle, sophisticated and special about the taste of maki, nigiri and uramaki prepared on the spot by a trained master. To have that in your own kitchen really was special, and a highlight of our night. He was also very accommodating to what we wanted, and exceptionally easy to deal with.

Considering the quality and quantity of what we got, the price was absolutely reasonable.

The At your Table team was easy to deal with and arrange the event with, and the operational aspects of having Chef Ryo visit the house were all very easy.

I would (and have already started to) highly recommend chef Ryo to anyone who loves fresh high quality sushi and wants something really special for their next event.

Food: | Service:
David Stone (VIC)

We had a wonderful experience.
Ryo was fabulous as was the wait staff.
Food was fabulous.

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Marie Tratt (VIC)

Ryo was extremely helpful assisting with and catering for a difficult dietary requirement. Ryo went above and beyond to ensure all attendees were provided delicious and extremely well presented food.

The food was wonderful and everyone left full and very impressed.

The kitchen was also left immaculate at the conclusion of the lunch.

Thank you Ryo!

Food: | Service:
Peter Wilson (VIC)
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