Sommelier, professeur et consultant en sommellerie Sommelier After his studies in oenology, Manuel da Motta Veiga started his career in the catering industry as a manager and a sommelier within the Blue Elephant (12 restaurants worldwide) and then within Chai 33 in Paris. Meanwhile he developed a passion for Saké and for Japan. After a life in the catering industry, he became teacher of sommellerie and the European ambassador for a famous brand of Saké.
Continue readingDirectrice du développement des marchés, préfecture de Tottori et chargée de la promotion de saké de Tottori Born in Tottori, grow up in Tottori and left Tottori to enjoy city life in Tokyo, but eventually came back to Tottori missing its excellent nature and foods. She will make a presentation of Tottori on Saturday afternoon.
Continue readingCatalan sake producer – Seda Liquida – Tuixent, Catalogne, Espagne Born in Barcelona in 1949. Author of many books about gastronomy and nihon-shu, presently he is brewing sake in Tuixent a little village in the Pyrenees Mountains under the name of Seda Liquida (Kinu no Shizuku).
Continue readingKuramoto – Les Larmes du Levant – Pelussin, France After studying sake brewing under the patronage of Umetsu-san in Tottori and sake service in a Tokyo based Izakaya, he came back to France in 2016 where he since established and now manages the first french sakagura : Les Larmes du Levant.
Continue readingChef sommelier – Head Sommelier – “ACCENTS table bourse” restaurant Paris 2ème By hotel training, Etienne BILLARD started at La Truffière (Ayumi SUGIYAMA) as a sommelier for 4 years. In 2010, he went to open a bistronomic in Mexico. Returning to France, he returned to La Truffière, which earned a Michelin star. Then he worked in England at the restaurant Sat Bains with rooms (2 Michelin stars) and returned to France for the opening of…
Continue readingPresident, Kobe Shu-Shin-Kan Breweries, Ltd. Membre du comité stratégique de développement international du syndicat des producteurs de Sake et de shochu du Japon Vice-Président, Conseil junior de l’Association japonaise des Producteurs de Sake FR : Yasufuku est né en 1973 et a étudié au département d’économie de l’Université Konan, à l’Université Notre-Dame et à l’Université d’état de New York à Buffalo. Il rejoint les brasseries Asahi, Ltd. en 1997, et plus tard il rejoint les…
Continue readingCo-Founder & Head Brewer Co-Founder – KANPAI – London Craft Sake Tom and Lucy Wilson, husband and wife team behind Kanpai – London Craft Sake – the UK’s first sak e brewery, founded in 2016. They craft small batch contemporary sake, using traditional Japanese techniques.
Continue readingOenologist & journalist Gabrielle Vizzavona is a french wine review. After obtaining a Master in economy, she takes a four year trainy about wine and oenology. She took a journey around the world to visit different wine regions and tasted more than 4000 wines ! She is also a buyer, gives lectures and a journalist for the Figaro. Will be participating the workshop « Oysters and sakes ». contact : www.gabriellevizzavona.com Instagram : gabriellevizzavona /…
Continue readingChef de cuisine étoilé du restaurant « Table » Paris 12e This chef has certainly the most incredible career of all star Michelin chef. After almost twenty years as a writer and journalist, he became a chef… de cuisine ! One thing has never changed, his love for food. Will be participating the workshop « Oysters and sakes ».
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