Kamakura vegetables have become synonymous with our Executive Chef, Kei Kojima; these, together with carefully selected Japanese ingredients – a wealth of seafood, Meishan pork from Ibaraki, milk-fed veal from the Oakleaf Farm in Hokkaido – and top-quality ingredients available only from France – foie gras, chicken from Bresse, lobster from Bretagne – are used lavishly to produce cuisine that is at the same time both traditional and modern. The full, rich flavors painstakingly developed, together with their simplicity, leave a deep and lasting impression.
The interior décor was designed by Peter Marino, the designer in charge of CHANEL boutiques all over the world. The table ware uses a variety of materials – chinaware and crystal of course, but also silver and gold, the warmth of wood, copper, rubber and lacquer. Items produced by traditional European and Japanese craftsmen been selected to presence the ‘simple and elegant’.
Christopher CharraudeauGeneral Manager
Christopher Charraudeau serves as General Manager at Beige Alain Ducasse Tokyo from December 2019, bringing over 15 years of international hospitality experience at award-winning luxury establishments.
Prior to joining Beige, Christopher was the General Manager at Benoit New York.
Christopher career began with a series of hospitality roles all over the world, including Dubai, Scotland and Australia, before joining the Alain Ducasse team in 2009 as Chef de Rang at Alain Ducasse at The Dorchester in London. Following his time at The Dorchester, he moved on to hone his restaurant management skills at different hotel properties and restaurants in London, including the critically acclaimed Hibiscus Restaurant.
Driven by a life-long passion for fine dining, Christopher is dedicated to providing the highest standard of excellence in at Beige, and an unparalleled understanding of Alain Ducasse’s vision and sensibility.
Kei KojimaExecutive Chef
Beginning his career as a cook at the age of eighteen, he subsequently trained under Michel Guérard, Alain Chapel and Pierre Gagnaire during his experience in France started in 1988.
Working together with Alain Ducasse and his right-hand man Franck Cerutti for more than 10 years at Le Louis XV Alain Ducasse in Monaco, Kei also was the Sous-Chef for 3 years.
Alain Ducasse says about Kei: “the Japanese chef who understands and carries out my culinary philosophies better than any other chef in the world”. After returning to Japan with this experience and technique, Kei became the Executive Chef at Bistrot Benoit in 2008.
Since April 2010, the Executive Chef of Beige Alain Ducasse Tokyo.
Douglas ObersonPastry chef
Born in Alsace in 1992, Douglas Oberson has always been passionate about pastry.
He was trained by MOF pastry chef Angelo Musa, Jean Marie Hiblot, or Laurent Jeannin. who instilled in him beautiful values such as rigor and the love of a job well done.
He made his first steps in Ducasse restaurants in 2015 by joining the team of Alain Ducasse au Plaza Athénée as commis and rapidly became chef de partie.
Two years later, he had the opportunity to move to Dubai integrating the Dolce Sky restaurant as pastry sous-chef.In 2018, Alain Ducasse offered him the position of head pastry chef at his restaurant Mix Dubai. Douglas Oberson is now flying for new adventures at Beige Tokyo where he is handed the keys to the pastry department.
Diners Club has a partnership with DUCASSE PARIS since June 2010 to promote Japanese Food Culture and preparing the various privilege for Card Members.