Tetsu Yoshida

The Climb

A kitchen career built across Tokyo, Nice, and Paris shows up first in the sequence of roles, not in any single title. Tetsu Yoshida started as chef at Bistro Tenkai in Ogikubo, Tokyo, Japan (from 2009), then moved in 2011 into sous-chef posts at Les Deux Canailles in Nice, France, and Four Seasons Hotel George V Paris, France. That move widened the frame of his work: the same trade, tested in different houses and cities, then carried forward into the present as chef of Origin (since 2017) and chef of Les Canailles Pigalle. The through-line is accumulation — one kitchen after another, each adding to the way he works. From Bistro Tenkai in Ogikubo, Tokyo, Japan (from 2009) to Les Deux Canailles in Nice, France and Four Seasons Hotel George V Paris, France in 2011, the roles trace a steady climb through service kitchens with different demands. The current positions at Origin (since 2017) and Les Canailles Pigalle read as the result of that progression: not a leap, but the practical outcome of years spent moving through the work.

Today

Two current posts, two cities, one title: chef. At Origin (since 2017) and Les Canailles Pigalle, Tetsu Yoshida is identified by the work he does inside the kitchen, not by a layer of distance from it. That matters in trade terms. It places the emphasis on service, timing, and the daily discipline of the pass. The present tense here is plain. Tetsu Yoshida’s work is framed as continuity — the same craft, carried forward and kept active in the kitchen.

In Their Words “I want to spend my life as a chef.” It is a simple statement, but it marks a long view of the profession. The focus is not on reinvention; it is on staying with the craft over time.