Chef
Kosuke Tada
- Discipline
- Chef
- Based in
- San Francisco, California, United States
- Venue
- Mijoté · Restaurant
i. Biography
The Route
Classical kitchen training sits behind the work: Kosuke Tada trained at Tsuji Culinary Institute before carrying that foundation to Paris, where he worked as head chef at Le Paul Bert. The later move to Oakland put that discipline into a different service format, with a turn as pop-up chef at Ordinaire from 2018, followed by a guest-chef appearance at Ops Pizza in 2026–2026. The current station is Mijoté, where Kosuke has worked as Executive Chef since 2022.
Today
Dans l’assiette, la méthode part des ingrédients de fermiers et producteurs locaux. Chez Kosuke Tada, ce cadre permet de tenir ensemble l’apprentissage japonais, l’étape parisienne et le présent californien sans les confondre. Le nom du restaurant garde ce fil personnel.
Accolades
Kosuke Tada has received James Beard Foundation Awards, Best Chef: California nominee (2025). Recognition here is attached to the restaurant work: Kosuke's honors include Michelin-recognized Mijoté.
Profile updated July 2026
FAQ
Asked of Kosuke
What is Kosuke Tada's current role?
Kosuke Tada is owner & chef at Mijoté.
Where did Kosuke Tada train or study?
Kosuke Tada trained at Tsuji Culinary Institute.
What recognition has Kosuke Tada received?
Michelin-recognized Mijoté.
