On April 5, 2017, the banquet room “Napoleon” at The Westin Paris - Vendôme was filled with warm and heartfelt applause.
Established in 1958, the “International Culinary Art – Coupe du Rôtisseur Marius Dutreil” is an award given to French cuisine chefs who have made remarkable achievements in the global hotel industry. It is a prestigious award that is given to only one chef every few years, based on recommendations from members of the French Culinary Academy and the French Association of Chefs. Keio Plaza Hotel’s Honorary Executive Chef, Hirochika Midorikawa, was the first Japanese recipient of this award, and the ceremony was held at The Westin Paris - Vendôme.
Past recipients of this award include renowned grand chefs such as Paul Bocuse and Joël Robuchon. Upon receiving the award, Midorikawa expressed his heartfelt gratitude to the many friends who influenced him during his early days of training, and stated that he wishes to cherish these friendships and connections as he continues his work. He also expressed his pride in this wonderful profession.
Midorikawa’s approach to cooking is simple – to cherish the natural flavors and aromas of the ingredients, and to value the basics. He entered the culinary world at the age of 15, went to Europe for training at the age of 24, and was guided by many chefs who took great care in their work. The delicate and meticulous techniques and beliefs he cultivated during these experiences have remained unchanged even as he became a prominent figure in the French cuisine world in Japan.
Midorikawa also shared his desire to “continue to nurture and guide the younger generation who are eager to challenge themselves with new dishes, while still cherishing traditional wisdom in cooking.” He joined Keio Plaza Hotel in 1971, the same year it opened, and has been leading the French cuisine scene in Japan for nearly half a century. This legacy and tradition continue to be passed down to the young chefs of today.
