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Fri, 11 September 2015

Chef Hirofumi Imamura at World Gourmet Festival 2015 in Bangkok - HD Video Interview

[HD video below] Exclusive HD video interview with Hong Kong-based Executive Chef Hirofumi Imamura.

In this interview, filmed during the 16th World Gourmet Festival on 10 September 2015 at the Anantara Siam Bangkok Hotel (formerly the Four Seasons, Bangkok), we talk to Chef Hirofumi about the restaurant where he works in Kowloon (Hong Kong) and what type of food it serves.

Exclusive HD video with Executive Chef Hirofumi Imamura - World Gourmet Festival 2015 at Anantara Siam Bangkok Hotel (formerly the Four Seasons Hotel Bangkok).

We also discuss Fugu, the fish which you legally need a license to prepare and serve - as it can be deadly due to the strong poison it contains. You will learn how many types of Fugu there actually are, which can be served to people and which not, and how you tell the difference.

We also discuss the type of food Chef Hirofumi prepared for guests of the World Gourmet Festival, and what he has learned from the other chefs from around the world who are also taking part. You will discover what type of Thai food Chef Hirofumi has tried and whether this is his first time to the Kingdom. All that and much, much more in the video.

Japanese Cuisine - Interview with Chef Hirofumi Imamura

See more: HD Videos.

Chef Hirofumi Imamura

Born in Japan, Chef Hirofumi mastered his fundamental cooking skills at his hometown Fukujimaís Japanese restaurant Kawashou then journeyed to New York where he excelled as a sushi chef after gaining his Fugu license in 2001 and promptly moved up to become an executive chef at Sakagura New York.

As the executive chef, he honed his insights in pairing food and sake and was awarded his Sake sommelier license in 2004. He then created a sake pairing menu with 200 types of sake which helped Sakagura win an award as No. 1 in the Zagat Survey (Night Life category).

Moving from New York to Las Vegas in 2006, he joined a Japanese restaurant at a 5-star hotel and turned the restaurant into one of the most talked-about Japanese eateries in Las Vegas.

This was followed by a stint in Macau where he impressed gourmands with his mastery of teppanyaki, robatayaki, sushi and traditional Japanese kaiseki.

He now heads the one star Michelin Kazuo Okada restaurant in Kowloon, Hong Kong.

One of Chef Hirofumiís culinary philosophies is the belief that every dish should stimulate each of the five senses, including sense of smell, texture of ingredients and the sounds while dining.

See more: HD Videos.

See other recent news regarding: Interviews, Pictures, Videos, MHG, Anantara Siam Bangkok, Thailand, Hong Kong, World Gourmet Festival, Executive Chef, Chef, Japan

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