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

Soushi UENO

Executive Chef

After graduating from a culinary school, Soushi Ueno honed his skills at a renowned French restaurant in Tokyo. After relocating to France in 2002, he spent five years refining his craft. During this time, he served as sous-chef at two restaurants and then worked as a chef de partie at the prestigious "Restaurant Les Ambassadeurs" at the Hôtel de Crillon, under the esteemed Chef Jean-François Piège. In 2007, he returned to Japan and became the sous-chef at "Beige Alain Ducasse Tokyo." In 2012, he was appointed executive chef at "Le Comptoir Benoit Osaka." Two years later, in 2014, he once again went to France, gaining further experience at Alain Ducasse’s famed establishments, including three-star restaurants at Hôtel Plaza Athénée, Hôtel Le Meurice in Paris and The Dorchester in London, as well as "Benoit" in Paris.

In 2015, he became executive chef at the Kyu-Karuizawa Hotel. He later demonstrated his leadership as the corporate executive chef overseeing the hotel group’s restaurants. In 2019, he took the role of executive chef at "Le Signe" in Ginza, followed by the same role at "DESTINA" in Ginza in 2023.

With deep respect and admiration for Alain Ducasse’s philosophy of unwavering attention to detail and sincere dedication to the culinary craft, Ueno strives to embody that worldview through his own passion. In May 2025, he returned to "Beige Alain Ducasse Tokyo" as Executive Chef.

Kenjiro KATADA

Pastry chef

After graduating from a confectionery vocational school, he gained experience at renowned restaurants in Tokyo such as Sombreuil and L’Osier.

In 2018, he won first place in the "Under 29" pastry competition organized by the Association pour la Promotion de la Gastronomie Française (APGF) and Liaison. In 2022, he also won the competition hosted by Club Galette des Rois, and represented Japan at the international finals held in Paris the following year, where placed third.

In 2025, he became the Chef Pâtissier at Beige Alain Ducasse Tokyo.