Kowloon Shangri-La Announces the Appointment of Takao Kojima as Chief Cook at Nadaman (China)
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Kowloon Shangri-La Announces the Appointment of Takao Kojima as Chief Cook at Nadaman (China)
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Category: Asia Pacific - China - Careers
- Appointments
This is a press release selected by our editorial committee and published online for free on 2010-11-08
Japanese native Takao Kojima joined Kowloon Shangri-La, Hong Kong in February 2010 as the chief cook of Nadaman Japanese Restaurant. In his present position, Chef Kojima is responsible for all kaiseki, sushi, teppenyaki and other Japanese delicacies produced for Nadaman. He also oversees a skilled team of sushi and teppenyaki chefs, many trained in Japan, specialising in the art of Kansai cuisine that emphasises light, healthy yet tasty food.
Born in Saitama Prefecture, Japan, Chef Kojima began his career as a professional chef soon after graduating from Musashino Cooking College. A promising star, he started as trainee and chef at the flagship Nadaman at Imperial Hotel, Tokyo in the early 1990s. In the following two decades, he developed his career and moved up the company ladder by holding a variety of culinary positions at the Nadaman branches at Imperial Hotel, Hotel Laforet Tokyo and Odawara. Aiming to broaden his culinary horizons, Chef Kojima decided to move to Hong Kong to work at an international branch of Nadaman. Having the experience of working for Nadaman for 20 years, he is an ambassador and a valued asset of the brand.
Chef Kojima is skilled in the art of traditional Japanese cuisine and specialises in preparing authentic kaiseki and home-made sauces. His signature sauces are a combination of traditional Japanese and Western ingredients, such as cream and blue cheese. Demonstrating a keen eye for detail and an artistic flair, Chef Kojima takes pride in bringing together the finest, seasonal ingredients to create modern yet timeless Japanese cuisine that embodies the century-long culture of Nadaman.
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