i. Biography
At Racine in Reims, the work is built around a clear refusal to borrow a ready-made style. Kazuyuki Tanaka frames that position plainly: he is not going to copy anyone to get there. In practice, that means a kitchen language shaped by independence, where the room and the plate are kept on their own terms. In a city associated with precision and prestige, the standard is exacting, and Tanaka’s approach stays with originality as a working discipline rather than a slogan.
The Path
Kazuyuki Tanaka spent his early career cooking in some of Japan's finest restaurants in Japan until 2006, a period that established his technique and the habits of discipline that would carry into later work. In France, from 2006–2013, he served as chef de partie at starred restaurants with Gilles Tournadre, Emmanuel Renaut, and David Zuddas, a progression marked by repetition, restraint, and the daily demands of service. Since 2015, he has been co-owner and chef of Racine, bringing those years of training into a restaurant identity that is closely held and clearly his own.
The Work Today
The title of chef keeps the focus on the cooking itself as much as on ownership. At Racine in Reims, the work reads through control of flavor, texture, and temperature, with each element brought forward in sequence rather than all at once. The dish Cuisse de volaille de Bresse et carottes is named in a way that matches the kitchen’s approach: specific, direct, and attentive to detail.
Signature
Kazuyuki's signature dishes work through contrast and clarity: salmon with carrot, mango, sabayon, ginger and nutmeg; char with celery and Szechuan miso; and poultry with gambero rosso and cabbage. The combinations are composed with close attention to balance, keeping brightness, depth, and structure in view at the same time. Each plate suggests a cook who uses contrast as a tool, but only when it serves the shape of the dish.
In Their Words “Beyond recognition from my peers for the work accomplished, the third star is the possibility of having the best products.” “That would be contrary to my philosophy, to my pursuit of originality.”
Acclaim
Kazuyuki's honors include First Michelin star for Racine (2017) and Two Michelin stars for Racine. The recognition tracks a progression built through the early discipline of Japan, the starred restaurants of France, and the distinct point of view he has brought to Racine. In Tanaka’s case, acclaim reads less as an arrival than as confirmation that originality and high-level execution can coexist in the same kitchen.
Profile updated August 2026
FAQ
Asked of Kazuyuki
What is Kazuyuki Tanaka's current role?
Kazuyuki Tanaka is Owner Chef.
Where did Kazuyuki Tanaka work before?
Earlier in their career, Kazuyuki Tanaka worked at some of Japan's finest restaurants and starred restaurants with Gilles Tournadre, Emmanuel Renaut, and David Zuddas.
What recognition has Kazuyuki Tanaka received?
First Michelin star for Racine (2017).
