Chef Daniel Calvert is now one of the top-rated chefs in all of Tokyo. Which places him high on the list of top-rated chefs, globally. It’s fitting, considering how many miles he’s covered to arrive at his own kitchen at SÉZANNE. The acclaimed artisan was born in Surrey, England, spent significant time plating cuisine in London, Paris, and Hong Kong, to say nothing of an admirable stint working under Thomas Keller at Per Se in Manhattan.
“I wanted to work at the French Laundry but they never accepted me, so I ended up there instead,” Calvert jokes. “It wasn’t too bad of an arrangement [laughs]—New York or
→ Continue reading at Forbes