i. Biography
At Ubuka in Tokyo, Jerome Quilbeuf works with a clarity that reads as structure: kuruma ebi fry and snow crab rice are the clearest expressions of a cook shaped by movement, discipline, and exacting kitchens. French-born, he has carried his craft from France to Barcelona and then back to Tokyo, with each stop leaving a mark on how he manages pace, sets standards, and keeps the plate focused on essentials. The line is less a straight ascent than a deliberate route, built on repetition, rigor, and return.
The Climb
Jerome Quilbeuf’s early career moved through kitchens that widened his technical range and sharpened his sense of hierarchy. He worked as Head Chef at Hilton Barcelona, then moved into an apprenticeship at Sant Pau in Barcelona, before advancing to sous-chef at Sant Pau in Barcelona. From there, his trajectory continued eastward to Executive Chef at Sant Pau Tokyo, before circling back to Spain as Executive Chef at Sant Pau in Barcelona. He later became founder / chef at Nonna Maria in Barcelona, a role that rounded out a path already marked by range, precision, and responsibility at every level. Those positions point to a chef formed by sequence rather than myth: apprentice to sous-chef, then into Executive Chef roles where standards had to hold under pressure. The pattern is one of structure and consistency, with each kitchen adding a new layer of control. Today, that same momentum is visible in his wider portfolio: consultant of local casual dining restaurants, spearhead of COOK JAPAN PROJECT (since 2019), and Executive Chef of Ubuka. Each title adds another function to a career that remains active across several fronts while still anchored in the discipline of the kitchen.
Today
Quilbeuf’s primary role is Executive Chef at Ubuka in Tokyo, Japan, where his work is most directly associated with the restaurant’s distinctive plates. Among the notable dishes linked to him, kuruma ebi fry and snow crab rice stand out in particular. These are dishes that keep attention on the ingredient itself, allowing the character of shrimp and crab to remain at the center of the plate. In that sense, they match the broader shape of his career: clear in intent, attentive in execution, and willing to let substance lead. Ubuka is the place now most closely attached to Jerome Quilbeuf’s name, but it sits within a longer sequence that includes Executive Chef posts at Sant Pau Tokyo and Sant Pau in Barcelona. Those earlier roles help define the authority he brings to the Tokyo restaurant today. His current work reflects that accumulated history while giving it a new setting and a new rhythm.
Signature
Jerome's signature dishes include kuruma ebi fry and snow crab rice.
Recognition
The clearest markers of Quilbeuf’s work at Ubuka are the dishes themselves. Kuruma ebi fry centers a specific shrimp preparation; snow crab rice places crab and grain in a format that keeps the emphasis on ingredient quality and restraint rather than decoration. The recognition here is carried by the dish names and by the confidence required to make simplicity hold its own. His recognition also rests on the sequence of responsibility in his career: Executive Chef at Sant Pau Tokyo, Executive Chef at Sant Pau in Barcelona, and Executive Chef at Ubuka in Tokyo. That progression, moving between cities and returning to familiar standards in new contexts, gives his profile its shape. It suggests a chef whose reputation has been built through repeated proof of command, from one serious kitchen to the next.
Profile updated July 2026
FAQ
Asked of Jerome
What is Jerome Quilbeuf's current role?
As of 2026, Jerome Quilbeuf is Executive Chef.
Where did Jerome Quilbeuf work before?
Jerome Quilbeuf's earlier career included Hilton Barcelona, Sant Pau, and Sant Pau.
