Quyen has been cooking Japanese cuisine for 32 years. The Chef was originally intended to cut leather, not fish!

At the age of 16, he studies leather goods processes, and had extra part time job on the first Japanese restaurants in Paris.

He observed the art of preparing sushi and soon developped kitchen skills to assist Japanese Chef

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Working with fresh and quality products, he pays attention to make traditional meal. He opened his first restaurant in 1986.

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Today Quyen works with his wife Pauline and gives cooking classes and hosts events around Asian cuisine.