Chef Yuya, a 35-year-old rising young chef from Tokyo, has been the executive chef at Maduzhi Htotel Bangkok since May 2010. His career as a chef includes Chateau de Marcay in Loire, Taillevent Robuchon in Tokyo and Niki Club, the luxury resort hotel in Nasu, Japan. While keeping the classic French style, Chef Yuya employs different culinary Techniques to create his one-of-a-kind Yuya style. The time-honoured traditional French recipes are pain-taking. Sauces take two or more days, or bouillabaisse three days. Chef Yuya combines these techniques and add his Japanese ingenuity, brining out the best flavor, Chef Yuya’s culinary creations are not-to-be-missed in Bangkok.