Executive Chef, Decanter, Yokohama Country & Athletic Club, Tokyo, Japan
Pastry & Baking Arts, 2001
Kristiaan Ueno has used his culinary education to travel the world. He completed his externsip in Star Hotels in Florence Italy. He came back to New York and worked as a corporate chef for Hersha Hospitality Group before heading to Japan. There, he as worked at Decanter Steaks, Chops & Wine — Tokyo American Club. He has worked with Nobu Matsuhisa and hosted wine dinners for Robert Mondavi and Dom Perignon. His time at ICE gave him the tools to find his own culinary voice — “The training I received has been invaluable to me as I consistently utilize those techniques taught to me. They have been paramount to my success.