1946 - Born in Tokyo, Chef Kihachi Kumagai has over half a century of culinary experience. He was an avid film fanatic and fell in love with Paris after watching the film,

The Spirit of St. Louis,

and at a very young age, vowed to move to Paris to become a chef.

1960’s - Kumagai began his culinary journey as a delivery boy at a ramen shop.

1968 - Kumagai was given the opportunity to move to Senegal as a chef for the Embassy of Japan. With limited resources familiar to western cuisine, he learned to use the simplest ingredients to create the most delicious dishes.

1972 - After his stint as the chef for the Embassy of Japan in both Senegal and Morocco, Chef Kumagai joined the culinary team of the then 3-Michelin-Star, Maxims de Paris. Still regarded to this day as one of the most important restaurants in the world, it was here that Chef Kumagai was exposed to the utmost standards of fine dining.

1977 - After gaining experience in top restaurants and hotels in Paris and working with celebrated chefs such as Joel Robuchon, Chef Kumagai returned to Japan and became chef of LA MAREE DE CYAYA in Hayama, a town in the Kanagawa Prefecture. Though he came from a French culinary background, he did not restrict himself to traditional French recipes.

1946

1946 - Born in Tokyo, Chef Kihachi Kumagai has over half a century of culinary experience. He was an avid film fanatic and fell in love with Paris after watching the film,

The Spirit of St. Louis,

and at a very young age, vowed to move to Paris to become a chef.

1960

1960’s - Kumagai began his culinary journey as a delivery boy at a ramen shop.

1968

1968 - Kumagai was given the opportunity to move to Senegal as a chef for the Embassy of Japan. With limited resources familiar to western cuisine, he learned to use the simplest ingredients to create the most delicious dishes.

1972

1972 - After his stint as the chef for the Embassy of Japan in both Senegal and Morocco, Chef Kumagai joined the culinary team of the then 3-Michelin-Star, Maxims de Paris. Still regarded to this day as one of the most important restaurants in the world, it was here that Chef Kumagai was exposed to the utmost standards of fine dining.

1977

1977 - After gaining experience in top restaurants and hotels in Paris and working with celebrated chefs such as Joel Robuchon, Chef Kumagai returned to Japan and became chef of LA MAREE DE CYAYA in Hayama, a town in the Kanagawa Prefecture. Though he came from a French culinary background, he did not restrict himself to traditional French recipes.