Lindsay Gray, Executive Chef at the Tokyo American Club, shares his culinary journey from New Zealand to Japan. Lindsay discusses his initial struggles and eventual appreciation for traditional Japanese dishes like Mozuku. He also talks about the challenges and rewards of managing a diverse kitchen in Japan, his approach to incorporating New Zealand ingredients into his menus, and tips for aspiring chefs looking to work in Japan.

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In this episode you’ll hear:

• How Lindsay came to be a chef in Japan and working his way into and to the top of the Tokyo American Club
• Highlights of his cooking adventures here including cooking for baseball legend Hideki Matsui
• Lindsay’s predictions for the future of food and beverage
• Lindsay’s tips for working in the F&B industry in Japan

About Lindsay

Welcome to Lindsay Gray who is the resident Kiwi and Executive Chef at the Tokyo American Club. Lindsay is an experienced executive chef with a demonstrated history of working in the hospitality industry in New Zealand and Japan.

Lindsay studied at AIT in New Zealand and got the opportunity to work at the Four Seasons Regent Hotel in Auckland in his early days on an apprenticeship and it was there that his interest in Japan started.

Lindsay has a strong operational background as a professional skilled in Catering, Menu Engineering, Food & Beverage, Concept Development, and P&L management experience is a particular strength.

Lindsay lives by his motto that “Your hobby is your job”.

Links

Tanakada http://tanakada.net/tanakada/index.php

Torigin https://torigin-ginza.jp/eng/

New Torigin http://www.tokyogalaxy.ac.jp/en/japanese-culture/new-torigin-ginza

Kushimura https://www.tripadvisor.com/Restaurant_Review-g14129735-d1661911-Reviews-Kushimura-Roppongi_Minato_Tokyo_Tokyo_Prefecture_Kanto.html

Jandals in Japan is brought to you by Catherine O’Connell Law and PodLaunch with Jayne

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