A World-Leading Chef

Masayuki Okuda, a world-leading chef from Tsuruoka contributes to promotion of Japanese gastronomy.

Masayuki Okuda

Masayuki Okuda
The Italian restaurant Al-ché-cciano was opened in 2000 in Tsuruoka. The restaurant features indigenous crops and in-season local ingredients and offers plates from which guests can visualize the producers’ faces.

Masayuki Okuda, the owner and the chef of the restaurant, has been appointed, by Yamagata Prefecture, as “Goodwill Ambassador for the Food Capital of Shonai,” whose mission is to pass on the splendor of ingredients in Shonai through cooking dishes locally as well as globally.

He was also selected as one of the 1,000 chefs in “Terra Madre 2006” hosted by Slow Food International. Now Okuda is a leading chef of slow food in Japan.

In 2010, Okuda was selected, by the Ministry of Agriculture, Forestry and Fisheries, as a “Cooking Master” (Bronze Award) that awards the chefs who have contributed to the development of the categories of agriculture, forestry and fisheries.

In 2011, Okuda participated in “SAN SEBASTIAN GASTRONOMIKA,” an international culinary assembly held in Spain. Representing Japan, he presented fascination of Japanese cuisine and ingredients.

He was also named as “Peace Ambassador for Food” by the Republic of San Marino and had an audience with the Pope in 2012, offering Japanese food. He is actively engaged in promotion of gastronomy in all parts of the world.