On April 5, 2017, the Banquet Room “Napoleon” at The Westin Paris - Vendôme was filled with warm applause and blessings.
Established in 1958, the “International Culinary Art – Marius Dutroux Golden Chef’s Hat” 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, selected through recommendations from members of the French Culinary Academy and the French Chefs Association. Keio Plaza Hotel’s Honorary Executive Chef Hirochika Midorikawa was the first Japanese recipient of this award, and the ceremony was held at the Banquet Room “Napoleon” in 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 had influenced him during his early years of training, and stated that he wishes to cherish these friendships and connections as he continues his work, and to live with pride in this wonderful profession.
Midorikawa’s approach to cooking is simple – to value the natural flavors and aromas of the ingredients, and to place great importance on 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 the many chefs he met along the way who worked with precision and dedication. The delicate and meticulous techniques and beliefs he cultivated during these years have remained unchanged even as he became a leading figure in the French cuisine scene in Japan.
Midorikawa also expressed his desire to “cherish traditional wisdom in cooking, while also nurturing and expanding the ambitions of young chefs who wish to challenge themselves with new dishes.” Having joined Keio Plaza Hotel at its opening in 1971, Midorikawa has led the French cuisine scene in Japan for nearly half a century, and his legacy continues to be passed down to young chefs today.
