CHEF & OUR TEAM

AMOUR Executive Chef 後藤 祐輔

AMOUR Executive Chef
後藤 祐輔
Yusuke Goto

1979年5月25日 東京都出身
『ミシュランガイド東京 2013』にて一つ星を獲得。以後5年連続で一つ星を獲得。
In the 2013 Michelin Guide to Tokyo, Amour was awarded 1 star. It took only half a year from the opening and from then Amour has been awarded 1 star for five years in a row.

フランス料理の料理人である父親の影響で、幼少期より身の回りにはフランス料理の本や珍しい食材などがあり、自然とフランスという国を身近に感じて育った。そして、そんな料理人の両親と共に多種多様なレストランを巡っているうち、自らも、いつの日か人々に感動を与えることの出来る料理を創る料理人になりたいと思い始める。
高校を卒業後、辻グループ・フランス料理専門カレッジに入学。辻グループ・フランスリヨン校に進学。リヨン校卒業後、ストラスブール『オ・クロコディル』(当時3つ星)にて研鑽。帰国し、銀座『レカン』にて4年間、十時亨シェフに師事。料理人としての基礎を身につける。再度渡仏、アヴィニヨン『クリスチャン・エティエンヌ』(1つ星)、マジェスク『ルレ・ドゥ・ラ・ポスト』(2つ星)やシャリュキュトリーなどで経験を積む。

帰国後、白金台(当時)『カンテサンス』、宇都宮『オトワレストラン』でオープニングから携わり腕を振るう。
その後、西麻布『エキュレ』初代料理長に就任。
2012年、西麻布『アムール』開店時より総料理長に就任。
オープン僅か半年で『ミシュランガイド東京 2013』にて一つ星を獲得。以後5年連続で一つ星を獲得。
2016年、恵比寿にて『アムール』移転リニューアル。
2016年11月 シャンパーニュ騎士団より「シュバリエ・ドヌール」の称号を叙任。
フランス料理の技術、精神をベースに『日本人の感性、感覚を大切にし、日本人でしか表現できないフランス料理』をテーマに、独自の世界観、理論に基づき、日々研鑽する。
Yusuke’s father, who was a French chef, inspired Yusuke to become familiar with nature and France because there were always many French cook books and rare ingredients surrounding him.Spending time with his parents and trying a large variety of cuisine at restaurants, he began to hope to become a chef who can cook to make an impression on everyone someday.

After graduating high school, he entered the Tsuji Group French Culinary Institute and continued to Tsuji Group France School in Lyon, France. He devoted himself to his studies at Au Crocodile hich was ranked 3-stars at that time in Strasbourg after he graduated from the Lyon school. He studied and mastered the fundaments as a chef under Chef Toru Totoki at Ginza L’ecrin for 4 years after he came back to Japan. He went back to France to gain experience at Christian Etienne, ranked 1-star, in Avignon and at Relais de la Poste, ranked 2-stars, in Magescq.

When he came back to Japan, he was involved in the start up of Quintessence in Shiroganedai at that time, and Otowa Restaurant in Utsunomiya to learn finesse. After that he took office as a first chef at Ecurer in Nishiazabu. Then in 2012, he took office as an executive chef of the opening of Amour in Nishiazabu. In the 2013 Michelin Guide to Tokyo, Amour was awarded 1 star. It took only half a year from the opening and from then Amour has been awarded 1 star for five years in a row. In 2016, Amour moved to Ebisu to be renovated In November 2016, he was ennobled with the title of L’ordre National de la Legion by Ordre Des Coteaux DeChampagne.
His themes are ‘Valuing Japanese sensibility and sense’ and ‘create French cuisine only Japanese can express’ based on the skill of French cuisine and its spirit. He improves himself everyday using his world view and theories as a base.