Yesterday, Ryo Horiuchi triumphed at the Paris Le Cordon Bleu institute to win the 54th “Le Taittinger” prize. He succeeded in winning over the jury with his spring vegetable starter and his interpretation of the selected theme: beef. 

It is only the 3rd time in the 55-year history of the Taittinger Prize that a Japanese chef has prevailed. He follows in the footsteps of Kenichiro Sekiya, another Japanese chef, who won the Prize in 2018.  

During a number of stays in France, Ryo Horiuchi worked in such renowned establishments as those of Thierry Marx and Régis Marcon, who won the Taittinger Prize in 1989. Following his position at the Esterre restaurant (Palace Hotel, Tokyo), he will take up the position of chef at soon-to-open Le Jardin restaurant, located close to the Japanese capital. In his young career, Ryo has worked in France and Japan. This valuable experience has enhanced his personal style. His profound knowledge of French cuisine enabled him to devise original dishes orchestrating the Japanese culture, infused with the Escoffier tradition.

Spring vegetable starter, created by Ryo Horiuchi © Jean-Blaise Hall

Also present on the podium this year was Louis Cespedes, representing Sweden, who won second place, and Jan Smink, representing the Netherlands, who took third place. These three winners are definitive proof of the international scope of the Le Taittinger – International Signature Cuisine Prize.
>> Find more information on the Taittinger – International Signature Cuisine Prize here.