Chef Ryohei Hieda was born in 1981 in Nagasaki, Japan and began his professional career at the age of 19.
In 2008, Chef Hieda joined Michelin three-starred restaurant Nihonryori RyuGin under founder Chef Seiji
Yamamoto. During this time, he was deeply moved by Chef Yamamoto’s creations and philosophy of
Japanese cuisine. In 2014, Chef Hieda was appointed by Chef Yamamoto as Chef de Cuisine of Shoun
RyuGin restaurant in Taiwan.
A pioneer in the local-sourced movement, Chef Hieda has developed a network to produce unique,
world-class ingredients for Shoun RyuGin, raising the standard for Taiwan's fine dining industry as a whole.
Shoun RyuGin's achievements have been recognized internationally, culminating last year when Chef Hieda
was a featured presenter at the inaugural International Chefs Summit Asia (ICSA 2017) in Taipei. Shoun
RyuGin has been awarded 2 stars from Michelin Guide Taipei 2018 and is No. 47 on the Asia's 50 Best
Restaurants ranking list.