Shujiro KONO

General Manager

While in Japan Hotel School in 2012, he won the 5th place (category “Students”) of the “Coupe Georges Baptiste”. He started his career at Café Aimée Vibert, then went to Crown at Palace Hotel Tokyo and later on to Sombreuil. In 2018, he won the 2nd prize of “The Under 29”, a competition organised by the Association for the Promotion of French Restaurant Culture & Liaisons. He joined Beige Alain Ducasse Tokyo in 2019 as Maître d’Hôtel, then became Dining Manager before being appointed General Manager in April 2022.

Our team


Executive Chef

After a quick start front office in the dining room, he joined the kitchen brigades at the famous Ginza restaurant "Ostral" and "Benoit" in Aoyama. In 2010, he went to work in France at Alain Ducasse's bistro” Aux Lyonnais” in Paris, then "La Bastide de Moustiers", one of Alain Ducasse’s country inn where he experienced vegetable-based cuisine using vegetables picked every morning from the on-site vegetable garden. He also worked at "La Grenouillère" with Chef Alexandre Gauthier in Northern France, and returned to Japan in 2012. He then joined Beige Alain Ducasse Tokyo, as sous chef of Kei Kojima who follows the culinary philosophy of Alain Ducasse of cooking local ingredients without waste. In March 2023, he is appointed chef of Beige Alain Ducasse Tokyo.


Pastry chef

After finishing a hospitality school in North of France, Thomas Gérard started to work in Paris at Tante Louise, a Bernard Loiseau restaurant, then at the Maison Rostang. After several trips to Japan, he eventually settled here in 2019 as pastry chef at Dominique Bouchet restaurant in Ginza. He became the pastry chef of Beige Alain Ducasse Tokyo in 2022.