Chef Kenji Yanagita
Chef Kenji Yanagita started his culinary career in Kagoshima, Japan when he was 16 years old, and has since accumulated more than 20 years of experience in various hotels in Japan.
Prior to his current position as Head Chef of Nadaman at Island Shangri-La, Hong Kong, Chef Yanagita was Assistant Head Chef at Nadaman of the Imperial Hotel in Tokyo, Japan from 1997 to 2008. His responsibilities included overseeing the catering at the official residence of the Japanese Prime Minister, and the official residence of the House of Representatives.
Previously, Chef Yanagita was the third chef in the Japanese kitchen of the Shisenkaku Ureshino Hot Spring Hotel in Saga, Japan. During his three-year tenure, Chef Yanagita was Nikata, a central role assigned to preparing soup, simmered dishes and sauces.
Additionally, Chef Yanagita has worked at the Gekka-tei Kikuchi Hot Spring Hotel in Kumamoto, Japan, as well as at Shiroyama Kanko, reputedly one of the best hotels in Kyush. He has also worked at the Kakumeikan hotel in Kagoshima.