Masahiko Kobe--better known as Iron Chef Italian--grew up with a love of cooking and travel. Born in Yamanashi Prefecture into a family that grew peaches and grapes, he began his culinary career in college working part-time at the Japanese restaurant Ottotto to earn money for his travels. After graduating from college, he worked in Ristorante Al Porto and then Ginza Enoteca Pinchiorri, finally journeying to Italy by himself when he was 25.

After studying at several restaurants, including Claudio's (a one-star Michelin restaurant), he joined one of the world's top Italian restaurants: Enoteca Pinchiorri in Florence, Italy. Thanks to his previous professional experience, Kobe became the restaurant's number two chef at the young age of 25. By the time he turned 27, this genius of Italian cooking had mastered all aspects of Enoteca Pinchiorri's kitchen and was named head chef.

This Iron Chef has taken the odd nickname "Prince of Pasta" for the imaginative pasta techniques he acquired while working at famous restaurants. With youth and creativity as his weapons, he will cause winds of change to blow through Japan's world of Italian cooking.

From the bio.

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