William Mahi is a French Chef de Cuisine from Pays Basques with over 20 years of experience. He started his culinary career at the young age of 14 by cleaning fish and de-shelling crabs, and his talent and steadfast hard work saw him be awarded one of the best apprentices in France when he was only 18 years old. From there, he worked with the most illustrious Michelin-starred chefs of that generation: Alain Ducasse, Nicolas Le Bec, Jean-Francois Piege, Stephane Gaborieau, Christian Tetedoie, Jacques Le Divellec, Helene Darroze, and Michel del Burgo.
He then went on to head his own kitchens in Beirut, Shanghai, Luxembourg, Istanbul and Athens – where he himself was the 2 Michelin Star Chef of Spondi Restaurant.
Takumi Suzuki San– the chef de cuisine of TSURU Japanese Restaurant, was born into a family with food and restaurant owners. This led him down a path to the culinary world which he has invested two decades of honing his craft. Today, Suzuki San is using his 26 years of experience to tell you his interpretation of Kaiseki cuisine.
Chef Suzuki's career highlighted with nine years in the internationally renowned Nadaman restaurant, Yokohama, before moving to the historic Royal Hotel, Tokyo, for a further five years. Now, Chef Suzuki enjoys his first professional experience in China as the Chef De Cuisine of TSURU Japanese Restaurant at Jing An Shangri-La, WEST Shanghai where he brings the taste of Japanese culture to Shanghai to present the original flavors and ingredients of his cuisine.