The Kikkoman Kitchen Cabinet

Meet our inner circle of culinary innovators.

Launched in 2022, our expanding partner group of leading-edge chefs, collaborate with us on foodservice recipe development, industry outreach, trend forecasting, and more.

Year

A chef wearing a white double-breasted coat stands outside with arms crossed, smiling, with greenery and a walkway in the background.
2026Cabinet

Matthew Ward

Executive Chef for College & University Dining

Executive chef for a top-ranked university dining program, with fine-dining roots and a focus on innovation, sustainability, and balanced cuisine.

A carton of Kikkoman unsweetened soy milk sits next to five round snacks on green leaves, arranged on a bamboo mat.

Featured Recipe 1 of 4

Asian-Style Sushi Rice Arancini with Soymilk-Teriyaki Emulsion
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2026Cabinet

Tiana Gee

Chef, SoulPhil | Los Angeles, CA

Filipino-American chef behind SoulPhil, blending heritage, soul-food influences, and modern technique with credits from Bon Appétit, Epicurious, and Chopped Next Gen.

Kinilaw by Chef Tiana Gee — sashimi-grade fish lightly cured in calamansi and vinegar with Kikkoman® Gluten-Free Tamari, garnished with pickled okra, avocado, sweet potato chips, micro cilantro, and a drizzle of blackened spice oil.

Featured Recipe 1 of 2

Kinilaw
A man wearing a black cap, black t-shirt, and tan apron stands with arms crossed against a plain background.
2026Cabinet

Evan Gonzalez

Executive Chef, Prey Brewing | Vista, CA

Executive chef at Prey Brewing and Kikkoman chef competition fan favorite, known for bold Asian-Latin flavors and sustainable, farm-fresh cooking.

A small taco on a square white plate, topped with meat, chopped vegetables, cilantro, sauce, and a garnish of brown pearls.

Featured Recipe 1 of 4

Confit Duck Carnitas Tacos
A person wearing a white chef's coat and black apron stands with arms crossed, smiling, in front of a brick wall.
2026Cabinet

Christine Lau

Chef and Consultant | New York City, NY

Chef and consultant known for global, East Asian-informed cooking shaped by Italian fine dining, Japanese izakaya culture, and Itameshi influences.

Rice Cakes Al Forno with ’nduja, tomato, and Kikkoman® Gluten-Free Sriracha sauce, topped with melted mozzarella and shallot gremolata.

Featured Recipe 1 of 2

Rice Cakes Al Forno with ’Nduja, Tomato, and Sriracha
A man with a beard, wearing a black shirt and tan apron, stands with arms crossed, smiling in front of a dark background with red neon writing.
2026Cabinet

Kevin Lee

Chef-Owner, Birdies by Chef Kevin Lee & Maht | Oklahoma City, OK

Chef-owner of Birdie’s by Chef Kevin Lee, bringing modern Korean cuisine, live-fire technique, and personal storytelling to bold, soulful dishes.

Plated Hamachi Crudo drizzled with gochujang-tomato sauce made with Kikkoman® Gluten-Free Tamari Soy Sauce, topped with thinly sliced red cabbage for color and crunch.

Featured Recipe 1 of 4

Hamachi Crudo
A man with a beard and mustache, wearing a white shirt and a gray apron, stands with arms crossed and smiles in a modern indoor setting.
2026Cabinet

Ken Oringer

Chef-Owner, Toro, Coppa, Verveine Cafe & Bakery & JK Food Group| Boston, MA

Boston chef and restaurateur known for globally inspired concepts and bold flavors that make gluten-free cooking feel limitless.

Slow-braised Beef Bourguignon made with tender short ribs, red wine, vegetables, and Kikkoman® Gluten-Free Tamari Soy Sauce, served in a rich, savory sauce.

Featured Recipe 1 of 2

Boeuf Bourguignon
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2026Cabinet

Calvin Eng

Chef-Owner, Bonnie’s | Brooklyn, NYC

Chef-owner of Bonnie’s and one of Cantonese-American cuisine’s leading voices, recognized by Food & Wine, Forbes 30 Under 30, and James Beard.

Golden Congee Arancini made by Chef Calvin Eng of Bonnie’s, Brooklyn, coated in Kikkoman® Panko Bread Crumbs for a light, crispy texture and served with marinara sauce.

Featured Recipe 1 of 2

Congee Arancini
A man with dark hair and beard, wearing a brown apron over a navy shirt, sits at a white counter in front of a colorful background with geometric shapes and text.
2025Cabinet

Meherwan Irani

Chef-Owner, Chai Pani Restaurant Group | Asheville, SC

Chef-owner of Chai Pani Restaurant Group, known for bold Indian street food, creative spice work, and changing how Indian cuisine is seen in America.

A plate of crispy fried chicken pieces garnished with herbs, served with a small bowl of dark dipping sauce on the side.

Featured Recipe 1 of 2

Gobi 65
A man wearing an apron smiles while pouring liquid from a large plastic container in a kitchen setting.
2025Cabinet

Shota Nakajima

Chef-Owner, Taku | Seattle, WA

Chef-owner of Taku, Top Chef fan favorite, and multiple James Beard nominee known for innovative, comforting Japanese cuisine.

A tray of cooked and glazed chicken wings arranged on parchment paper.

Featured Recipe 1 of 3

Sticky Honey-Tamari Wings