i. Biography
Ryogo Tahara, born in 1983 in Hokkaido, Japan, trained in Italy under chefs like Gennaro Esposito at La Torre del Saracino and Maurilio Garola at La Ciau del Tornavento starting in 2010, before serving as sous-chef at two-Michelin-starred Florilège in Tokyo under Hiroyasu Kawate from 2015 to 2018. In 2018, he opened logy in Taipei, Taiwan, as its head chef, earning one Michelin star five months later and a second star in the 2020 MICHELIN Guide Taipei & Taichung. logy, the sister restaurant of Florilège, fuses Japanese, French, Italian, and Taiwanese techniques with local Asian ingredients, exemplified by signature dishes like Japanese chawanmushi in French beef broth with wolfberries and dried squid. The restaurant reopened in 2025 in Taipei.
