Katsuyoshi Muroi

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Katsuyoshi Muroi (むろいかつよし, April 23, 1951 -) is Japanese north Italian food chef. I am from Tokyo.

Table of contents

Brief career history

I acquired study with what worked in "le pot who" of Sakata-shi, Yamagata after graduation from high school immediately in 1971 as a start and, in 1977, improved my skill in hotel クラリッジ in 1979 and Italy. After returning home "a visa bi"; of の chef, Hotel Seiyo Ginza "リストランテ アトーレ" acted as a chef de cuisine 17 years, and, in 2003, was fully prepared, and opened "with a zing in を Ginza on an M day". I let it became the oneself second house in April, 2007, and "la loggia" open in the Italian town of Shiodome. I let "reset" open along the Hongo Street of 2, Honkomagome, Bunkyo-ku in May, 2010 (as for the business until November, 2016).

Person

• It was the second time and, in 1979 over Italy, acquired a work permit for a Japanese cook for the first time and stayed for six years.
• In 1986, I became the first chef de cuisine of Hotel Seiyo Ginza "リストランテ アトーレ" which was the Italian dining of the first hotel in Japan.
• In 1988, I took office as a setup, the first chairperson in "association of Japanese Italian food".
• In 1989, I served Italian food at a high Japanese yen shrine residence, and it was the first chef who made Italian food in royalty's house.
• In 1991, I founded cooking school "ICIF" for foreigners in Piedmont, AS'TY INC.
• In 1996, I acquired the grand prix as a Japanese in the world meeting of the dish using the performed rice for the first time every year in Italy.
• It is the first chef who took an entrance examination for the sommelier examination in Japanese.
• It is the person who introduced tiramisu and バーニャ カウダ to Japan.

Book

• "Dining table - dish, wine paean of the four seasons" (Kamakura bookshop, 1989, ISBN 4308004438)
• "A dining table of Mediterranean Sea-type diet - Venus" (TBS Britannica, 1990, ISBN 4484902125)
• "I play for the skill of the Italian outdoor cooking - professional" (Shibata Bookstore, 1996, ISBN 4388057819)
• "The new side dish which a professional tells" (Shibata Bookstore, 1998, ISBN 4388058254)

Outside link

• Association of Japanese Italian food

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This article is taken from the Japanese Wikipedia Katsuyoshi Muroi

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