Restaurant ESqUISSE | レストラン エスキス

TEAM

  • CHEF EXECUTIF
    エグゼクティブ シェフ
    Lionel Beccat
    PROFILE
    リオネル・ベカ

     

    • Born in Corsica, France, raised in Marseille and started cooking professionally after the age of 20.
    • 1997
      Worked at Michel Troisgros’ brasserie “Le Central” and brushed his skills at Michelin 1-star “Guy Lassausaie” and “Petrossian”.
    • 2002
      For four and a half years, he served as the Sous Chef at 3-star restaurant “Maison Troisgros”.
    • 2006
      Appointed by Michel Troisgros as the Chef at “Cuisine［s］ Michel Troisgros” （2 Michelin star）in Tokyo and served as the Executive Chef for five and a half years.
    • 2011
      Awarded the “Grade de Chevalier Dans L’ordre Du Merite Agricole” (National Order of Agricultural Merit).
    • 2012
      Appointed as Executive Chef at “ESqUISSE”
    • 2018
      Awarded Gault&Millau “Chef of the Year”
    • 2019
      Photo exhibition “TRANSVERSALITÉ”
      (September 13 – December 22 at ESPACE KUU)
    • 2021
      Book publication “Cuisine of Esquisse” (Seibundo Shinkosha)
    • 2022
      Awarded 13th Shizuo Tsuji Food Culture Award
  • Chef de Cuisine
    シェフ・ド・キュイジーヌ
    Yui YAMAMOTO
    PROFILE
    山本 結以
    • Born in Tokai, Aichi Japan
    • 2021
      After working at several celebrated restaurants in France and Japan joined “ESqUISSE”
    • 2024
      Appointed as Chef de Cuisine of “ESqUISSE”
    • Trophée mille 2015　 “2ème prix” “prix de sucre”
      RED U-35 2023　”Grand-Prix RED EGG”
      RED U-35 2023 “Kishi Asako Award
  • DIRECTEUR GENERAL
    総支配人
    Eiji Wakabayashi
    PROFILE
    若林 英司

     

    • Born in Nagano prefecture, Japan
    • 2012
      Appointed as Manager/Chef Sommelier at “ESqUISSE”
    • 2019
      Appointed as General Manager at “ESqUISSE”
    • 2022
      Book Publication “The Road to Super Sommelier: The Art of Service and Marriage” (Kyklos Publishing)
    • 2023
      Awarded “Gault & Millau 2023” “Best Sommelier of the year”

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    • Ordre des Coteaux de Champagne 2009
    • Chevalier 2012 Officier
  • CHEF SOMMELIER
    シェフソムリエ
    Shuhei Wakana
    PROFILE
    若菜 愁平

     

    • Born in Fukuoka Prefecture, Japan.
    • 2015
      Appointed as Sommelier at “ESqUISSE”, after working at several celebrated restaurants in France.
    • 2022
      Appointed as Chef Sommelier at “ESqUISSE”.
  • DIRECTEUR DU RESTAURANT
    レストラン支配人
    Lionel Lavernhe
    PROFILE
    リオネル・ラヴェルヌ

     

    • Born in Aveyron, France
      Worked for “Le Pré Catelan”, L’Espadon at the Ritz Hotel in Paris,
      Moved to Japan and worked for the L’Osier in Ginza Tokyo, Beige Alain Ducasse Tokyo
      2019 February Appointed as Restaurant Manager of “ESqUISSE”