BEYOND THE PLATE
Tatler Malaysia|February 2024
Masashi Horiuchi, Tatler Dining's Chef of the Year, sheds light on what it takes to succeed in the industry
Katelyn Tan
BEYOND THE PLATE

"Kitchen life has always felt natural to me,” Masashi Horiuchi smiles. The good-natured executive chef of Entier and Potager sits opposite me in Potager's impressive dining room, where I face the open kitchen.

"Many people think that being a chef lacks work-life balance, but since I started cooking, I've felt that the challenges along the way have been instrumental in shaping who I am today," he continues.

Horiuchi began cooking at the age of 16 but his exposure to the industry started earlier, as he used to follow his grandfather to the market to sell produce as a child. However, his first inclination to become a chef occurred while dining at a restaurant, which left a lasting impression. "We didn't come from a wealthy family, but my mother took [me and my four siblings] to a steak restaurant-one with proper tablecloths and a beautiful view," he reminisces. While he initially worried about how they were going to afford the meal, that dissolved into a desire to recreate such a memorable experience: "The feeling of being able to sit and dine together was like no other, and I wanted to be a part of it."

Denne historien er fra February 2024-utgaven av Tatler Malaysia.

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Denne historien er fra February 2024-utgaven av Tatler Malaysia.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

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