"The AWT Bar's edible art this year was created by Shinobu Namae, cofounder of the bakery Bricolage Bread & Co. in Roppongi and executive chef of the three-Michelin-starred French restaurant L'Effervescence in Nishi-Azabu, both outlets known for pushing the boundaries of their categories. Over 15 years working in Tokyo, Namae has become a vocal proponent of sustainability and local sourcing, moving the city's food scene in that direction through his restaurants and a broad range of advocacy work."
"This sociological focus is perhaps unsurprising given Namae studied political science before entering the culinary world. "I've always been interested in how society evolves, how people change. We aren't just observers. As individuals living in society, we are capable of exerting influence and perhaps being influenced in return," he says. "That's what it means to be human.""
Shinobu Namae leads culinary innovation as cofounder of Bricolage Bread & Co. and executive chef of L'Effervescence, both noted for pushing category boundaries. Over 15 years in Tokyo he has championed sustainability and local sourcing, influencing the city's food scene through restaurants and advocacy. Activities include speaking at the United Nations on marine revitalisation and volunteering meals for first responders and evacuees, aimed at building a holistic culinary ecosystem. With a background in political science, Namae frames food as a social practice and creates dishes that honour producers and delight diners, such as a jambon-beurre with Okinawan ham and suji aonori.
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