{"id":654,"date":"2024-11-18T17:43:27","date_gmt":"2024-11-18T17:43:27","guid":{"rendered":"https:\/\/kikkomanusa.com\/foodmanufacturers\/the-kikkoman-kitchen-cabinet\/"},"modified":"2025-04-11T16:16:58","modified_gmt":"2025-04-11T16:16:58","slug":"the-kikkoman-kitchen-cabinet","status":"publish","type":"page","link":"https:\/\/kikkomanusa.com\/foodmanufacturers\/the-kikkoman-kitchen-cabinet\/","title":{"rendered":"The Kikkoman Kitchen Cabinet"},"content":{"rendered":" \n
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THE KIKKOMAN KITCHEN CABINET<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
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Meet Our Inner Circle of Culinary Innovators<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n

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In 2022, we launched our inaugural class of Kitchen Cabinet partner chefs, a group of leading-edge chefs who collaborate with us on foodservice recipe development, industry outreach, trend forecasting, and more. And each year, our Kitchen Cabinet grows with the addition of a new class of culinary innovators. Here\u2019s a look at the Kitchen Cabinet chefs who have inspired us over the last few years, with some of their innovative “inspired by Kikkoman\u201d\u202frecipes. <\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n

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\n KITCHEN CABINET 2025\n <\/i>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
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\n \"MEHERWAN<\/div>\n
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MEHERWAN IRANI<\/h2>\n

Chef-Owner, Chai Pani Restaurant Group | Asheville, SC <\/p>\n

IG: @meherwanirani <\/a><\/span><\/p>\n

Championing the <\/span>F<\/span>lavors of India<\/span><\/strong><\/p>\n

Known for his bold use of spices and creative interpretations of traditional Indian dishes, Meherwan Irani is a James Beard Award-winning chef who\u2019s on a mission to revolutionize Indian cuisine in America. Originally from India, Meherwan brings his heritage to life through his restaurants, including the acclaimed Chai Pani in Asheville, NC and Decatur, GA.<\/p>\n

LEARN MORE ABOUT CHEF MEHERWAN<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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Shota Nakajima<\/h2>\n

Chef-Owner, Taku | Seattle, WA <\/p>\n

IG: @chefshota <\/a><\/span><\/p>\n

Elevating Japanese Cuisine<\/strong><\/p>\n

Born in Japan and raised in Seattle, Chef Shota Nakajima trained under Michelin-starred chefs in Osaka before returning to the Pacific Northwest to open his acclaimed restaurant, Taku. A fan favorite on Top Chef Season 18 and a multiple James Beard Award nominee, Shota continues to elevate Japanese cuisine in America with his innovative and comforting dishes.<\/p>\n

LEARN MORE ABOUT CHEF SHOTA<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \"Diego<\/div>\n
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Diego Ng<\/h2>\n

Chef & Co-owner, Temple Street Eatery | Fort Lauderdale, FL <\/p>\n

IG: @chef_diegong <\/a><\/span><\/p>\n

Asian-Latin Pioneer<\/strong><\/p>\n

Chef Diego Ng is the culinary force behind Temple Street Eatery, where he masterfully blends his Chinese and Latin American heritage into a unique dining experience. Born in Venezuela Diego brings a rich, multicultural perspective to his cooking, combining traditional Asian flavors with the vibrant tastes of Latin cuisine. Since opening Temple Street Eatery, he has garnered a loyal following for his innovative dishes that pay homage to his roots while pushing culinary boundaries. <\/p>\n

LEARN MORE ABOUT CHEF Diego<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \"Ian<\/div>\n
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Ian Ramirez<\/h2>\n

Founder, Mad Honey Culinary Studio | Holland, MI<\/p>\n

IG: @chefianramirez<\/a><\/span><\/p>\n

Culinary Innovation Guru<\/strong><\/p>\n

With over two decades of experience in fine dining, retail, corporate dining, and catering, Chef Ian Ramirez, is the founder of Mad Honey Culinary Studio, a consultancy that develops groundbreaking flavors, menus, and strategies for commercial and noncommercial clients. Ian was also the Grand Prize winner of the first INSPIRED BY KIKKOMAN Chef Competition<\/a>.<\/p>\n

LEARN MORE ABOUT CHEF IAN<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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Chutatip \u201cNok\u201d Suntaranon<\/h2>\n

Chef-Owner, Kalaya | Philadelphia, PA<\/p>\n

IG: @kuhnnok <\/a><\/span><\/p>\n

Celebrating Thai Tastes and Traditions<\/strong><\/p>\n

Chef Chutatip \u201cNok\u201d Suntaranon has transformed the Thai dining scene in Philadelphia with her authentic, bold flavors at Kalaya, the restaurant she opened in 2019. Originally from Southern Thailand, Nok\u2019s dedication to traditional techniques has earned Kalaya a spot on Bon App\u00e9tit\u2019s Hot 10 list and a James Beard Award for Best Chef: Mid-Atlantic in 2023.<\/p>\n

LEARN MORE ABOUT CHEF NOK<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n KITCHEN CABINET 2024\n <\/i>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
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\n \"Angel<\/div>\n
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Angel Barreto<\/h2>\n

Chef-Owner, Anju | Washington DC<\/p>\n

IG: @angellbarreto<\/a><\/span><\/p>\n

Korean Cuisine Reimagined<\/strong><\/p>\n

Chef Angel Barreto is the executive chef at Anju in Washington, DC, offering a new take on classic Korean cuisine. Angel is of Puerto Rican and Black descent and is also a lifelong student of Korean cuisine. In 2019, Anju received three stars from The Washington Post, and in 2021, Chef Angel was named one of Food & Wine\u2019s \u201cBest New Chefs.\u201d<\/p>\n

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Nando and Fernando Chang<\/h2>\n

Chef-Owner, Itamae AO | Miami, FL<\/p>\n

IG: @itamaeao <\/a><\/span><\/p>\n

Peruvian-Japanese Inspiration<\/strong><\/p>\n

In Peru, Nikkei cooking combines influences of Peru and Japan, and these days, one of the best places to experience the cutting edge of Nikkei cuisine is at Itamae Ao, Chef Nando Chang\u2019s seasonally inspired tasting-menu concept. The restaurant has been named to almost every \u201cMiami\u2019s best restaurants\u201d list and received recognition from the Michelin Guide.<\/p>\n

LEARN MORE ABOUT CHEFS NANDO AND FERNANDO<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \"Evelyn<\/div>\n
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Evelyn Garcia and Henry Lu<\/h2>\n

Chef-Owners, Jun | Houston, TX<\/p>\n

IG: @jun_bykin <\/a><\/span><\/p>\n

Exploring Chinese and Hispanic Roots<\/strong><\/p>\n

At J\u016bn in Houston, chefs Evelyn Garcia and Henry Lu celebrate their Chinese and Hispanic roots in what they call \u201cnew Asian American cuisine.\u201d For both chefs, Kikkoman has been a household brand and a kitchen staple for as long as they can remember\u2014and it\u2019s a brand that\u2019s still inspiring their cooking today in signature dishes, drinks, and desserts.<\/p>\n

LEARN MORE ABOUT CHEFS EVELYN AND HENRY<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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Christine Ha<\/h2>\n

Chef-Owner, The Blind Goat and Stuffed Belly | Houston, TX<\/p>\n

IG: @theblindcook<\/a><\/span><\/p>\n

Southeast Asian Fusion Visionary<\/strong><\/p>\n

Chef Christine Ha is a blind cook known for winning MasterChef Season 3. A three-time James Beard Award nominee, she specializes in Southeastern and modern Asian cooking, pulling flavors and techniques from Vietnamese, Thai, Japanese, Korean, Chinese and Indian cuisine. Her cookbook, Recipes from My Home Kitchen, was a New York Times best-seller.<\/p>\n

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Roberto Perez<\/h2>\n

Chef-Owner, Del Mar Ostioneria | Los Angeles, CA<\/p>\n

IG: @delmarostioneria<\/a><\/span><\/p>\n

Contemporary Mexican-Japanese Seafood<\/strong><\/p>\n

Chef Roberto P\u00e9rez is one of two chefs behind Del Mar Ostioneria, a game-changing Los Angles food truck serving high-end seafood in the style of Sinaloa, Mexico, with a Japanese touch. The menu includes ceviches, aguachiles, oysters, sashimi, tacos, and more. P\u00e9rez is a self-taught chef, born and raised in Chicago with roots in Ponce, Puerto Rico.<\/p>\n

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Yuu Shimano<\/h2>\n

Chef-Owner, Restaurant Yuu | Brooklyn, NY<\/p>\n

IG: @yuushimano<\/a><\/span><\/p>\n

Upscale French with Japanese Style<\/strong><\/p>\n

Chef Yuu Shimano is the chef behind Restaurant Yuu, a Brooklyn restaurant featuring traditional Japanese omotenashi and high-quality French cuisine. He graduated from Tsuji Culinary Institute in Osaka, Japan, and Lyon, France and worked at Guy Savoy in Paris. He was also executive chef at Mifune, an upscale French-Japanese restaurant in Manhattan.<\/p>\n

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Lon Symensma<\/h2>\n

Chef-Owner, ChoLon | Denver, CO<\/p>\n

IG: @lonsymensma<\/a><\/span><\/p>\n

The Meeting of Southeast Asia and Europe<\/strong><\/p>\n

Chef Lon Symensma opened ChoLon in Denver, CO in 2010 after extensive culinary travels across Asia. ChoLon\u2019s menu plays on interpretations of traditional Southeast Asian dishes combined with nods to Lon\u2019s classical European training. In its first year, ChoLon was a semi-finalist for the James Beard Foundation Award for \u201cBest New Restaurant\u201d in the nation.<\/p>\n

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\n KITCHEN CABINET 2023\n <\/i>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
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\n \"Erik<\/div>\n
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Erik Bruner-Yang<\/h2>\n

Chef-Owner, Maketto | Washington DC<\/p>\n

IG: @erikbruneryang<\/a><\/span><\/p>\n

Pushing Culinary Boundaries<\/strong><\/p>\n

Born in Taiwan and raised in the United States, Erik Bruner-Yang is a three-time James Beard Foundation award nominee and chef-owner of Maketto, a communal marketplace located in Washington DC, combining retail, restaurant, bar, and cafe experiences. He is a multiple-time James Beard finalist and was named StarChefs\u2019 Rising Star DC Restaurateur 2018.<\/p>\n

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\n \"Adrienne<\/div>\n
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Adrienne Cheatham<\/h2>\n

James Beard Nominated Chef, Cookbook Author | New York City, NY<\/p>\n

IG: @adrienne<\/a><\/span><\/p>\n

Connecting Cultures Through Cuisine<\/strong><\/p>\n

From her time as executive sous chef at Le Bernardin to leading the kitchen at Red Rooster, Harlem, Chef Adrienne Cheatham has built a reputation for excellence and creativity and a passion for soulful, elevated cuisine. She wowed audiences as the runner-up on Top Chef Season 15 and is a James Beard Foundation Award nominee for her cookbook, Sunday Best.<\/p>\n

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Robbie Felice<\/h2>\n

Chef-Owner, pastaRAMEN | L.A., Miami, New York, Seattle & Montclair, NJ<\/p>\n

IG: @robbiefelice<\/a><\/span><\/p>\n

The Wafu Italian Whisperer<\/strong><\/p>\n

Robbie Felice is the Chef and Restaurateur of Viaggio, Osteria Crescendo, and pastaRAMEN pop-ups in Montclair, NJ, Miami, Seattle, New York City, and Los Angeles. Wafu is a Japanese word meaning \u201cJapanese-style,\u201d and Chef Robbie specializes in Wafu Italian cuisine, a popular style of cooking in Japan that reimagines Italian dishes through a Japanese lens.<\/p>\n

LEARN MORE ABOUT CHEF ROBBIE<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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Ray Hayashi & Cynthia Hetlinger<\/h2>\n

Chef-Owners, RYLA | Hermosa Beach, CA<\/p>\n

IG: @eat_ryla<\/a><\/span><\/p>\n

Asian Fusion, Izakaya-Style<\/strong><\/p>\n

Husband-and-wife chef duo Ray Hayashi and Cynthia Hetlinger are the culinary minds behind RYLA, a modern izakaya redefining the concept of Asian fusion to reflect the chefs\u2019 own backgrounds and points of view. Hayashi was born in the US to Japanese parents. Hetlinger is half Taiwanese and was born in Taipei. They opened RYLA in Hermosa Beach, CA in 2022.<\/p>\n

LEARN MORE ABOUT CHEFS RAY AND CYNTHIA<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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Ray Li<\/h2>\n

Chef Raymond Li (Lis Dim Sum) | Coral Gables, FL<\/p>\n

IG: @chefrayjr<\/a><\/span><\/p>\n

Chinese-Latin Fusion with a Miami Twist<\/strong><\/p>\n

A first-generation American of Latin-Chinese descent, born and raised in Miami, Chef Raymond Li is known for his passionate, avant-garde, and precise approach to Modern Asian Cuisine. His culinary training includes The Ritz Carlton and the Mandarin Oriental Hotel as well as Michelin-starred restaurants, such as Benu and l\u2019Atelier de Jo\u00ebl Robuchon.<\/p>\n

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Angelo Sosa<\/h2>\n

Chef-Owner, Tia Carmen, Carmocha & Kembara | Phoenix, AZ & Indian Wells, CA<\/p>\n

IG: @chefangelososa<\/a><\/span><\/p>\n

Modern Global Flavors<\/strong><\/p>\n

Chef Angelo Sosa seamlessly fuses his Dominican and Italian heritage into his innovative approach to global cuisine. His creative flair earned him recognition as a standout competitor on Top Chef. His culinary vision comes to life at Tia Carmen; Carmocha, a global tapas restaurant; and Kembara.<\/p>\n

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