ESqUISSE will recruit staff in each of the following sections.
*Chef de Partie (department chef)
With at least 3 years of experience.
*Commis de Cuisine/Pastry Chef
New graduates welcome, experience preferred
*Sommelier
*Service
OUR WORLDS
Esquisse means ‘drawing’ in French, and it represents an image of unbounded and free sensibility.
While rooted in the techniques and traditions of French cuisine, our cuisine is progressive, gentle, and unique, incorporating Japanese techniques and ingredients.
Executive Chef Lionel Beccat grew up in the south of France, and his cuisine has its origins in the aromas brought by the “mistral,” the Mediterranean wind. Accented with citrus, spices, and herbs, Lionel Beccat’s cuisine at Esquisse is simple, delicate, and poetic.
The dishes are born from a proper attitude toward the earth and listening to the voice of the ingredients, which are its blessings, bringing new life to the seasonal ingredients.
Please feel free to contact us at info@esquissetokyo.com.
Contact : Chef Yui Yamamoto