Growing up in Hokkaido, Chef Ryogo Tahara trained at a Michelin-starred restaurant in Italy before returning to Japan in 2015. There he started a three-year stint as the sous chef at two-Michelin-starred restaurant Florilège. In 2018 Tahara opened his restaurant, logy, in Taipei.

He emphasises the use of local ingredients and Asian elements to showcase the diversity of Asian cuisine with his Japanese culinary skills, creating innovative dining experiences for gourmands. logy was awarded two Michelin stars in 2020, which it is expected to retain for a third year running. Tahara’s accomplishment of elevating logy to its two-Michelin-starred status in less than three years is suggestive of a considerable amount of blood, sweat, and tears behind the scenes.