Sous Chef
About Kenji
Kenji leads the fish and sauce sections and helps Elias write each new tasting menu. He buys fish directly from two day-boats on the coast and breaks it down in the kitchen every morning.
His dashi-based sauces and precise knife work have become a quiet signature of the Hawthorne tasting menu.
Respect the fish, and it does most of the work.
12Years cooking
2Partner day-boats
5Years at Hawthorne
7Course tasting menu
Specialties
- Fish butchery
- Sauces and stocks
- Tasting menu development
- Japanese technique
Education
- Tsuji Culinary Institute, Osaka
- Kaiseki apprenticeship, Kyoto
- Chef de partie, The Harbour Table
Send a note to the kitchen
The kitchen
More of our chefs
Elias Moreau
Executive Chef & OwnerTrained in Lyon and Copenhagen before opening Hawthorne in 2012.
