Mitsunobu Nagae

Coming Up

At Lyon’s Tsuji Culinary Institute, Mitsunobu Nagae took the technical base that later carried through a run of exacting kitchens in France, Tokyo, Paris, and New York. The sequence matters here: chef at Régis et Jacques Marcon, chef at Le Doyen, chef at Château Restaurant Joël Robuchon in Tokyo, chef at Etc in Paris, chef at L’Osier in Tokyo, and chef at L’Atelier de Joël Robuchon in New York. The line reads as disciplined progression, with refinement built through repetition across different rooms and markets. By 2019, Mitsunobu Nagae had moved into the Head Chef role at Shun. Since 2022, he has been owner / Executive Chef of l’abeille.

Where They Are Now

Ownership and kitchen leadership are aligned in the current role: Mitsunobu Nagae runs l’abeille and leads its kitchen. The career path behind that position is explicit rather than decorative. Training in Lyon, French kitchens, Robuchon-linked posts in Tokyo and New York, corporate Executive Chef work with Kuma Hospitality Group, and then ownership in Manhattan all sit on the record as a straight professional line.

In Their Words “Béchamel sauce was the first French cuisine I tried making!” “Cooking started growing on me and I started experimenting with different cuisines.”