Norihisa Semboshi

Originally from Japan, Norihisa Semboshi trained at the culinary and hospitality school Le Cordon Bleu. A natural choice given his passion for French gastronomy. The next logical step was to fine-tune his skills in France, and more specifically Paris, by working at the most prestigious hotels: the Ritz, the Bristol, the Four Seasons Hotel George V and also the Four Seasons in Geneva.

In 2017, Norihisa Semboshi set off for his wife’s homeland, South Korea, to take over the reins of the French gourmet restaurant Milieu, while also being named Executive Sous Chef for the restaurants at the luxurious Haevichi Hotel & Resort. This experience gave him a great overall perspective, a definite asset for sharing his skills with the teams at Le Royal Monceau – Raffles Paris and plenty of inspiration to help him in his ambition of creating an all-embracing experience for his clientele. He now creates the entire savoury menu for Le Bar Long, La Cuisine and Catering, offering a special Rendez-Vous at every moment of the day at Le Royal Monceau – Raffles Paris.

His secret? “Meticulousness, taste and presentation. Contrary to popular belief,” He tells us, “It’s easier for a Chef to impress by creating a complex, highly involved dish, rather than being restricted to enhancing the product without transforming it with bells and whistles.” And so it begins.