Hisanobu Osaka

In Residence: October 27 through mid-January 2017

Chef Hisanobu Osaka is a native of Kagawa, Japan but spent much of his childhood moving from city to city. Today, he pulls much of his culinary inspiration from his mother as she learned and prepared the traditional foods of each region where they lived on a daily basis. Chef Osaka comes from a family with a culinary background and he started working in restaurants at the age of 18.

After graduating from Tsuji Culinary School in Osaka—Japan’s most famous culinary school—Chef Osaka became a licensed chef in Japan, licensed for Fugu, and certified in cuisine Francaise. For the next 10 years, Chef Osaka’s experience grew as he worked for Hilton Hotel Group, well renowned chef and Sopexa winner Mizuno san, and Seiyo Shokubo, a very successful bistro in Nagoya. As Chef de Partie at the Hilton in Nagoya, Chef Osaka assisted in special events, where he was able to work with world -renowned Michelin-starred Chef Mark Meneau of L’Esperance . Chef Osaka was then chosen to become the executive and private chef for the General Counsel of Japan in New Orleans in 1998.

In 2002, Chef Osaka joined Iron Chef Masaharu Morimoto to work as a sous chef for his restaurants in Philadelphia and New York. In 2009 he went on to work with Chef Daniel Boulud at Café Boulud and Daniel in New York (where Daniel won three Michelin stars in 2010) before returning to Chef Morimoto’s team as a corporate chef where he assisted with training and menu development at Morimoto Napa, Waikiki, Mexico and Miami. Chef Osaka was also part of the opening team for Chef Morimoto’s Canvas in New York as well as his restaurant in Chicago.

Shortly after his arrival to Chicago, he joined Lettuce Entertain You as a corporate chef where he assisted in menu development with Chef Stephen Gillanders at Intro, Naoki Sushi and Wow Bao.

From October 27 through mid-January 2017, Chef Osaka will be the next visiting chef at Intro offering a unique menu of Italian cuisine utilizing Asian ingredients and flavors.