Chef Daisuke Mori of Takumi Steps into New Role at Carlyle & Co.
Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings in international gourmand guides, mentions in magazines, Instagramability, and added allure. Yes, Chef! features the region’s chefs' stories of love and labor in kitchens, which has made some of our restaurants the next big thing in Asia.
Internationally trained chef and gourmand, Chef Daisuke Mori, has travelled the world and refined his palate as a result. After stints at Michelin-starred restaurants — including at Paris' La Taillevent and Tokyo’s Restaurant Signature — Chef Daisuke finds himself stepping into a new role: as Executive Chef of Carlyle & Co.
Today, we speak to the celebrated chef about his epicurious philosophies and how he plans on tailoring new experiences for members at the Club.
What has been the biggest challenge of your career so far and how have you overcome it?
Chef Daisuke: I grew up watching my father work as a chef, so although I could’ve chosen to be anything, it felt fitting to follow in his footsteps and become a chef too. When I was 18, my father brought me to Tokyo, and I saw first-hand what I then considered to be the top-level of cuisine. After that, I knew that in order to succeed, I had to work at top restaurants in Tokyo. I ended up training Enoteca Pinchiorri in Ginza, which had 3 Michelin stars.
The next major challenge was pushing myself out of my comfort zone; I met a lot of older chefs who told me I should visit France, so I moved to Paris at the age of 25 and have never moved back to Japan.
What did you learn from your father about being a chef? When was the moment you realized that this was what you wanted to pursue?
Chef Daisuke: My father taught me the value of hard work. He opened his first restaurant and started his company all by himself; at its peak, he had five restaurants in one city, and I saw how hard he had to work. Back then, I would do just about anything in order to spend time with him; I peeled onions and helped him clean up.
My father taught me how to cook and how to live. I saw how tough it can be to be a chef, but I also learned that with hard work, you can achieve anything you set your mind to.
Can you tell us more about the meal at Chateau Restaurant Joël Robuchon that made you fall in love with French food? What did you eat and why do you think it impacted you the way it did?
Chef Daisuke: I had never tried ‘real’ French food in my life, so when I first went to Robuchon, I was taken aback. I had never tasted these flavors, textures or experienced fine dining quite like I had at Robuchon. The dish that I ate that really blew my mind was the Foie Gras Cocotte with Japanese Wagyu Beef; it just reshaped how I looked at cooking, food, flavor, and what’s possible.
Immediately, I updated my CV because I knew I had to work there. Happily, I ended up helping Robuchon relaunch in Japan.
What is your philosophy on food? What for you makes 'good food'?
Chef Daisuke: Often, it’s not always about cooking. One must travel, live, have new experiences, and see beautiful things. The task then is bringing that inspiration into dishes.
What has all your international experience taught you about food?
Chef Daisuke: Having the opportunity to travel the world, experience life in different cities, and work across kitchens has taught me that cooking is so much more than food. What you serve is more than simply what’s on a plate. Good food is like a journey — it’s the story you tell, the places you’ve seen, and the flavors you want to bring to new audiences. Great meals can be etched in your memory, and my own experiences will continue to inform how, what, and why I cook.
What are you looking forward to most about being the new executive chef of Carlyle & Co.?
Chef Daisuke: I like that Carlyle & Co. is not your traditional Hong Kong private members club. They’ve got a diverse membership base, which provides the opportunity to cater to different palettes and backgrounds. I think what’s interesting about a private members club compared to a restaurant is that what governs a Club are the Club Rules, so when it comes to food at Carlyle & Co., there are no rules. As such, I’m looking forward to pushing the envelope with what’s possible, not just with the food, but with the team, the atmosphere, and the experience. Dining at Carlyle & Co. will be something you won’t be able to replicate, so having the opportunity to write a new chapter for what dining at the Club looks, feels, and tastes like is what I look forward to the most.
In your own words, what makes the Hong Kong F&B scene so unique/exciting?
Chef Daisuke: Hong Kong has one of the best food cultures in the world. There are a lot of people who live in Hong Kong who have the means to travel the world and eat at the best restaurants. They love to return to Hong Kong and talk about their experiences, so the Hong Kong palate is definitely very sophisticated, especially when it comes to ingredients and how to enjoy a meal.
In fact, I’d say it’s more difficult to succeed here compared to in Tokyo, because people in Hong Kong are very honest; if they don’t like your food, they won’t come back. Diners here are also spoilt for choice. However, as hard as it is to survive in Hong Kong, if you do, then you have the satisfaction of knowing you’ve succeeded.
What would you recommend first-time visitors to Hong Kong try?
Chef Daisuke: It may be cliché, but first-time visitors to Hong Kong must try dimsum. I like all Chinese food, but I still remember my first trip to Hong Kong when I was 14. We had this huge banquet dinner, and I still remember it was my first time having Peking duck, and absolutely everything we had that evening was delicious.
Visit Carlyle & Co.'s website and Instagram for more details.
Location: Carlyle & Co. Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon
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