Ryuji Teshima

Coming Up

At Pages in Paris, France, the French cuisine with Japanese influences is built as a personal line rather than a borrowed category. Since 2014, Ryuji Teshima has worked there as chef-owner and owner chef, treating originality as a discipline: one made through repetition, training, and the steady work of finding balance, restraint, and a voice that is recognizably his own. The foundation was laid in Tokyo, Japan, where Ryuji Teshima began as a chef at restaurants de cuisine française. That early work anchored him in the structure and rigor of French technique before his path moved to France, first to Les Berceaux in Épernay, France, and then to Lucas Carton in Paris, France. Across those kitchens, the craft was shaped by service, precision, and ongoing refinement. Handling the raw product was part of the education as well. At Hugo Desnoyer in Paris, France, Teshima worked as a boucherie worker / learned meat cutting, building a closer understanding of texture and structure. At Terroirs d'Avenir in Paris, France, he worked as a fishmonger, adding another practical layer to a method grounded in careful handling before anything reaches the pan. The result at Pages is not presented as fusion for its own sake. It is a working expression of French cuisine with Japanese influences, carried by the same conviction that originality has to be made, not claimed.

Where They Are Now

Since 2014, Pages in Paris, France has been led by Ryuji Teshima as chef-owner and Owner Chef. The role places him inside every decision the restaurant makes, from the shape of the cuisine to the standard of execution. French cuisine with Japanese influences is the framework, but the emphasis stays on authorship: using technique to build a personal register rather than repeat a received one. The position carries pace, control, and accountability, but it is not framed as theater. It is kitchen work with a clear point of view, where exacting standards and direct expression sit in the same room.

In Their Words “Originality really matters to me. I want to make my own name, Ryuji Teshima, create my personal form of originality.” “Being a chef is a profession of joy.”