Chef Kentaro was born in Japan into an illustrious gastronomic family. His grandfather, Chef Kenmin, arrived in Japan from Szechwan, China, in 1952. Known as the “Father of Szechwan Cuisine” in Japan, Chef Kenmin established the country’s first Szechwan restaurant, Shisen Hanten, in Tokyo in 1958, introducing the unique cuisine of Chuka Szechwan Ryori. Kentaro’s father, Chef Kenichi, elevated the flourishing family business to even greater heights. Nicknamed Japan’s “Szechwan Sage,” Chef Kenichi was one of Japan’s most celebrated culinary icons and gained fame as one of the original “Iron Chefs.”
Following in the footsteps of his family, Chef Kentaro embarked on his culinary journey by learning under his father’s mentorship and refining his craft through hands-on experience. From 2005 to 2008, he worked in Szechwan restaurants across the Sichuan province in China, gaining a deeper understanding of the cuisine’s authentic roots. In 2017, Chef Kentaro opened Chen’s, a MICHELIN Bib Gourmand-awarded restaurant and sister concept to the MICHELIN-starred Shisen Hanten at Hilton Orchard Singapore.

Specialising in Chuka Ryori cuisine, Chef Kentaro combines bold flavours, authenticity, and exceptional quality to create an inviting culinary experience. His dedication to preserving and innovating his family’s culinary heritage ensures that every dish resonates with comfort and warmth, captivating diners from all walks of life.