DAIOS COVE RESTAURANTS IN CRETE WELCOME CHEF HISANOBU SHIGETA

Hisanobu Shigeta attended fashion school in Tokyo before becoming interested in cooking during his time as a student working in food and beverage venues. Having gained experience in Tokyo in an Italian restaurant, he then joined Alain Ducasse’s restaurant Beige where he discovered French cuisine. During the 6 years at Beige, Hisanobu learnt French and became chef de partie before moving to France to work as assistant chef at Benoit and Jules Verne as well as Dan Barber’s Blue Hill Farm in the United States. Hisanobu Shigeta is currently Head Chef at Spoon by Alain Ducasse in Paris joining us for an evening of culinary excellence.