"The food and beverage industry continues to elevate culinary boundaries, and Sofitel Legend Metropole Hanoi's latest announcement proves that luxury hospitality is reaching new heights. The iconic Vietnamese hotel has just revealed an exclusive collaboration that will bring Chef Takagi Kazuo of the 2-Michelin-starred Kyoto Cuisine TAKAGI directly to Hanoi for what promises to be one of the most sophisticated dining experiences of the year."
"This extraordinary culinary event represents more than just another guest chef collaboration: it's a masterclass in how premium hospitality venues can create buzz-worthy experiences that attract both local food enthusiasts and international culinary tourists. For hospitality managers and food and beverage directors looking to understand current luxury dining trends, this announcement offers valuable insights into the strategies that drive high-end culinary programming."
"Chef Takagi Kazuo isn't just any guest chef: his restaurant, Kyoto Cuisine TAKAGI, has maintained its 2 Michelin stars for an impressive 15 consecutive years since 2010. This level of consistency in the competitive world of Michelin recognition speaks volumes about both technical excellence and operational mastery that food service industry professionals should take note of. The collaboration will take place on October 31 and November 1, 2025, at Le Beaulieu, the hotel's signature French restaurant."
Sofitel Legend Metropole Hanoi will host Chef Takagi Kazuo of Kyoto Cuisine TAKAGI for an exclusive culinary collaboration at Le Beaulieu on October 31 and November 1, 2025. Chef Takagi's restaurant has maintained 2 Michelin stars for 15 consecutive years since 2010. Chef Takagi will work alongside Le Beaulieu's Chef de Cuisine Charles Degrendele to present a fusion of Kyo-ryori and French haute cuisine. Kyo-ryori emphasizes seasonal ingredients, artistic presentation, and subtle flavor balancing. High-end guest chef events create buzz, attract local and international culinary tourists, and serve as strategic programming for luxury hospitality and F&B leaders.
Read at Food & Beverage Magazine
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