SHOUN RYUGIN / Taipei , Taiwan
21th / Mandarin Oriental ,Taipei / ICSA 2017 Chef Demonstrations
Born in 1981 in Nagasaki , Ryohei Hieda began his professional career in 2000 at the age of 19 by
apprenticing at the prestigious Kyoto restaurant Gion Nakagawa. During his training , he acquired
fundamental knowledge and techniques of traditional Japanese cuisine .
In 2005 , Chef Hieda returned to Kyushu to work at the famed restaurant Itaru where he learned to make
artisanal salt and the expert use of it in the seasoning of dishes . He also gained deep appreciation of using
the freshest produce and ingredients directly sourced from local farms .
In 2008, Chef Hieda joined RyuGin under founder Chef Seiji Yamamoto . During this time , he was moved by
Chef Yamamoto’s creations and philosophy of Japanese cuisine .
In 2013 , to further broaden his knowledge and skill , Chef Hieda moved to San Francisco to receive training
at French-inspired Michelin 3-starred Benu and 3-starred Manresa restaurants . Upon returning to Tokyo in
2014 , based on his demonstrated ability and talent , Chef Hieda was appointed by Chef Yamamoto as chef
de cuisine of Shoun RyuGin restaurant in Taiwan .