Masahiko Kobe--better known as Iron Chef Italian
--grew up with a love of cooking
. 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
" 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 foodtv.com bio.