Japan Chef
David Chiddo Chef Profile
Currently cooking at
Omotesando, Tôkyô
Co-producer and Director
Food: Urban Chophouse
Vibe: Sophisticated yet relaxing
Price: $100 or less
Hiroo, Tôkyô
Co-producer and Director
Food: Mediterranean
Vibe: Casual
Price: $75 or less
T.Y. Express
Tôkyô
Vice President
Tennoz Isle, Tôkyô
Executive Chef
Food: Californian
Vibe: Casual
Price: $50 or less
Existing translations
On a never ending quest for authenticity and forever committed to pursue the highest standards.
CookEatShare Points
About me
I was born and raised in New York. I moved to New Orleans in 1980 to start cooking professionally and had a tremendous experience learning how to cook exciting Cajun and Creole food. After 2 years and plenty of disciplined training, I was accepted to the Culinary Institute of America and was officially on my way.
Upon graduating in September of 1983, I moved to California to formally start my professional career.
In Los Angeles the “California Cuisine” movement was in full swing and it was fortunate for me to be involved with many established chefs and restaurateurs. Over the next 9 years I went to work for some of the best chefs in LA and even spent a few months in Paris to polish my French cooking technique. I worked stints with Michele Richard at Citrus, Bruce Marder at the West Beach Café and finished as the Executive Chef at the Broadway Deli in Santa Monica.
My long time friend and one-time boss, Joseph Suceveanu recruited me in 1992 to open LunChan Bar & Grill in Aoyama. I would like to think I am responsible for making casual “California Cuisine” accessible to the masses. When I got to Tokyo, there was no such thing as a Caesar Salad that I could find! Of course we had Spago and Roy’s but they were “special date” kind of places, LunChan was for anyone, anytime and reasonably priced with good old American “value for money”.
Working for a large company such as Royal was a major phase in my career. Moving to Japan and working for a traditional Japanese company was an incredible learning experience. The difference in culture was so overwhelming; food was an easy way to bridge the gap. After six long years with the “Royal Co.”, parent of LunChan, Il Forno, Sizzler, Royal Host, and Royal Deli, though I was ready for something new. I joined Joseph and Ian Tozer, an old chef friend from LA to form an independent food service consulting company and we got our first big job, taking over TY Harbor Brewery in Tennoz Isle. From there we have continued with Cicada in 2003 and Beacon in 2006.
“Taiyo no gochiso” (the sun’s bounty) was the name of a six month cooking show I did on Wowow cable TV here in Tokyo, a lot of work, a little fun and almost enough money, never again!
Living in Tokyo has expanded my culinary world by letting me become intimate with the local cuisine as well as affording me a chance to travel around Asia. I love Thai food and it has been a major influence on my cooking style in the last few years.
Cooking Influences
My interest in cooking developed at an early age. I spent a lot of time at my Italian grandmother Nana’s house in Queens NY when I was just a child. Grandma Chiddo was an excellent cook. I spent many an afternoon helping her in the kitchen. It was a wonderful experience watching her cook with such passion and love. She put her heart and soul into every dish she made.
After several years mixed up in high school and college, I got a part time job at the famous Tavern on the Green in NY City where I got my first taste of a real restaurant, it was exciting and intimidating. I knew that was what I wanted, but my dad was not happy to hear the engineering career was over.
Awards, Honors and Societies
Member of Culinary Institute of America Alumni Club of Japan
Professional Experience
Beacon (menu)
Co-producer and Director
2006 - present Omotesando, Tôkyô, Japan
Food: Urban Chophouse
Vibe: Sophisticated yet relaxing Price: $100 or less |
Cicada (menu)
Co-producer and Director
2003 - present Hiroo, Tôkyô, Japan
Food: Mediterranean
Vibe: Casual Price: $75 or less |
T.Y. Express
Vice President
1998 - present Tôkyô, Japan |
T.Y. Harbor Brewery (menu)
Executive Chef
1998 - present Tennoz Isle, Tôkyô, Japan
Food: Californian
Vibe: Casual Price: $50 or less |
C.I.A (Creative Intelligence Agency)
Food and Beverage Adviser
2001 - 2007 Tôkyô, Japan |
Lunchan Bar & Grill
Executive Chef
1992 - 1998 Aoyama, Tôkyô, Japan
Food: Modern American
|
Broadway Deli
Executive Chef
1990 - 1992 Santa Monica, California
Food: Modern American Deli
Vibe: Casual |
Citrus, West Beach Café, Rebecca’s
Sous Chef
1989 - 1990 Los Angeles, California
Food: French Californian, Californian, Mexican (respectively)
Vibe: Fine to casual |
Tulipe Restaurant
Chef – Consultant
1989 - 1989 West Hollyood, California
Food: Modern French Bistro
|
Raddison Plaza Hotel
Executive Sous Chef
1987 - 1989 Manhattan Beach, California |
L.A. Celebrations
Executive Chef
1987 - 1989 West Los Angeles, California |
7th Street Bistro
Chef de Partie
1984 - 1985 Los Angeles, California |
Restaurant Muse
Sous Chef
1984 - 1984 West Hollywood, Calofornia |
Education Experience
Culinary Institute of America
A.O.S. Degree in Culinary Arts, 1981 - 1983 |
Great education |
Recommendations
Favorite Cookbooks
- Culinaria Series, all
Chefs I recommend
- Jamie Oliver
- Love his straight forward approach and fresh style.
Comments
- November 28, 2010David, You tell an incredible life story. Looking forward to your recipes!