Chef Maro Kobayashi

Chef Kobayashi began his career in his hometown of Hiroshima, Japan following in his late grandmother’s footsteps who operated a family-run okonomiyaki restaurant.

After working at various restaurants and mastering the art of Japanese cuisine,

in 2009 he made the move to New York City where he was offered Sous chef at 1 Michelin-star restaurant Kanoyama. He then joined Chef Micheal White’s Marea, where as the Head of the Crudo programme revamped the restaurant’s extensive line of seafood dishes maintaining two Michelin-stars during his tenure.