Find out what chef Reji loves to eat when he visits home
“I chose to become a chef because of my love and passion for food,” chef Reiji Yoshizawa states, matter-of-factly. Like many of us, Yoshizawa’s earliest food memories are heartwarming snippets of his mum and grandmother cooking up a storm for the family. “[I started to see] how it brings everyone together . . . I knew that this was something that I really wanted to do early on.” Since making the momentous move to Miami, where he now helms Jaya at The Setai as its chef de cuisine, this sentiment has only flourished.
“My philosophy is simple: food should always be prepared and cooked with love and respect,” proclaims the half-Filipino, half-Japanese culinarian. “It doesn’t matter if you’re only steaming a vegetable or toasting a [slice of] bread, every process should be [executed] with love, care, and respect. Cook for all the guests as if you’re cooking for your loved ones.”
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Born in Saipan and raised in Manila, Yoshizawa’s colourful background allows him to explore a rich portfolio of Asian flavours at Jaya, from Indian to Thai and Chinese. The menu even features a Filipino dish in the form of octopus adobo. “It makes me really proud to know that [our customers] enjoy flavours that are part of my culture,” he beams. “My goal is to add more Filipino inspired dishes on our menu.” Most recently, these ambitions took the spotlight at a private dinner event with Lokal Kitchen, which kicked off with a lumpia shanghai with banana ketchup and scallion powder.
Although he has certainly kept busy, Yoshizawa continues to long for unique food experiences that fill his bucket list for his next trip back home. Find out where he gets his tastes of home, here:
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