Masahide Ikuta arrives at Bánh Mì

Masahide Ikuta is an exceptional self-taught chef whose unique background is a source of inspiration for those who follow him. Born in Japan, he first explored music before turning to cooking, where he was able to make flavors vibrate as he did with notes. Trained in Kobe at Alain Chapel’s famous restaurant in the village of Mionnay, he arrived in France in 2006 and quickly developed his culinary art, working alongside renowned chefs in Paris such as Stéphane Jégo and Bertrand Grébaut, and then with Bruno Verjus, who won his first Michelin star with his restaurant Table. Masahide Ikuta also worked at Etxebarri, the famous Michelin-starred restaurant in the Basque Country, where he honed his skills with wood-fired chef Victor Arguinzoniz.

Spotted by Michael Grosman (ex-Soma) and Laurent Perles, he then worked at Les Enfants du Marché for six years, where his bistronomic counter was esteemed by Hélène Darroze, who made it one of her favorite Parisian restaurants. Chef Ikuta, nicknamed “Masa”, is constantly pushing back the frontiers of culinary creativity with a philosophy based on simplicity and quality products. Currently working on the forthcoming opening of his new Parisian restaurant, we’re delighted to welcome this outstanding chef back to Geneva. Let’s take this opportunity to thank Vanessa and Pierre once again, who continue to regularly pinpoint talented chefs in their Vietnamese restaurant Bánh Mì.