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The latest chefs on the move

José Andrés, Daniel Gorman, Garrett Mukogawa, Chris Leahy, Ryuki Kawasaki

José Andrés has joined the faculty of the New York City-based International Culinary Center, formerly known as the French Culinary Institute, as dean of Spanish studies. A pioneer in both traditional and modern Spanish cuisine in the United States and chef-owner of the ThinkFoodGroup based in Washington, D.C., Andrés will oversee a curriculum covering Spanish history, geography and culture as well as the country’s cuisine and wine.

Daniel Gorman, chef de cuisine at the Terrace Level of Cherokee Town and Country Club in Atlanta, was named “best young cook in the world” on May 3 after winning the Hans Bueschkens Junior Chefs Challenge at the World Association of Chefs Societies’ 35th annual World Congress in Daejon, South Korea. He also won a trophy and $3,000.

Gorman competed against six other cooks, all under the age of 25, from Australia, China, Germany, Italy, Sweden and the United Arab Emirates. Each competitor had 60 days to plan a menu that included halibut, Kobe beef strip loin and Korean strawberries.

Garrett Mukogawa is the new chef de cuisine at Enoteca Drago in Beverly Hills, Calif. Most recently the head chef at Roy’s Hawaiian Fusion in Downtown Los Angeles, the Southern California Native is preparing items such as tuna tartare with avocado, red onion and yuzu soy vinaigrette; lamb pancetta with honey comb, goat cheese espuma and pickled fennel; and filet mignon with chanterelles and salsa verde.

Chris Leahy has been named executive chef of Lexington Brass in New York City. The St. Louis native has worked in various high-profile kitchens in New York and London, most recently as executive chef of Lyon, in New York.

Ryuki Kawasaki has been promoted to chef de cuisine from sous chef at Twist by Pierre Gagnaire at the Mandarin Oriental in Las Vegas. Kawasaki has spent much of his career cooking in Michelin-starred kitchens in Europe and Japan, including Paul Bocuse in Lyon, Taillevent Robuchon in Tokyo and Sketch Lecture Room in London, where he started working under Gagnaire.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary

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