ABOUT US CHEF

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Renaud Auger,
Executive Chef

Renaud Auger

I was inspired by my grandmother who ran a restaurant, and started dreaming to become a chef when I was still a little child. To join the succession of great chefs at Tour d'Argent is an honor beyond words that elevates my passion and motivation to a new height.

Profile

Born in 1981 in France near Grenoble. Chef Augier started his culinary career at the age of 16 at a one-star restaurant, and went on to develop his skills at various two- and three-star establishments.

Through his work as a trainee at several acclaimed restaurants, his passion for gastronomy and distinct talent was apparent from a very early stage. After working at the renowned three-star Georges Blanc-Hotel & Spa-Vonnas in the former Bresse province near Lyon, he further refined his skills at the three-star Les Loges de L’Aubergade-Puymirol located between Bordeaux and Toulouse, owned by celebrated chef Michel Trama.

Here, Augier's culinary skills flourished, after which Trama recommended him to the globally notable three-star Hôtel de Paris-Monaco Le Louis XV led by Alain Ducasse, where the rising star further pursued the art of cuisine.

Augier honed his skills to an even higher degree at Château les Crayères-Reims, the two-star restaurant in the Champagne region headed by the famed Philippe Mille. During his term there, Augier competed in the esteemed gastronomy contest Taittinger Prix Culinaire International 2011, and won second place.

After joining the distinguished Tour d'Argent Paris, Augier was appointed in 2013 to lead the kitchen at the institution's only branch location in Tokyo, taking his place among the generations of eminent chefs that created each epoch of this pantheon of French gastronomy at the age of 32. In 2015 he competed and became a finalist in the prestigious Meilleurs Ouvriers de France, under the supervision of Laurent Delarbre, former executive chef of Tour d’Argent Paris.

Renaud Augier's colorful experience throughout France is, in a way, a "Tour de France". His encounter with distinct culinary cultures and diverse climates that produce rich blessings of nature has contributed to new inspirations, and with the skills he acquired from his many mentors, rendered remarkable culinary talent that is still evolving, here in Tokyo. His unique ideas, combined with Tour d'Argent's traditions and esprit, bring about novel creations that escort diners to an extraordinary and unforgettable gastronomic experience.

料理考案デッサン
Concept sketch by
Chef Augier

Loïc Pivot,
Head Pâtissier

Loïc

Born in Paris, Pivot started out as a chef-apprentice when he was 18, but became fascinated by the world of pastries at the age of 22 when he switched careers. After developing his skills at various known establishments, he was appointed in 2014 to head the pastry team of Tour d'Argent Tokyo. In addition to also being a skilled chocolatier, he supervises the restaurant's bakery as well, contributing his vast expertise and knowledge to the restaurant and taking on a new challenge every day.

Akihiko Nosaka,
Head Sommelier

Akihiko Nosaka

With more than 20 years of experience as a sommelier at prominent restaurants and hotels in Tokyo and around the world, Nosaka underwent training at Tour d'Argent Paris and was subsequently appointed to lead the sommelier team at Tour d'Argent Tokyo. His achievements include winning second place in the 7th Best Sommelier of Japan competition in 2014, and representing Japan at the 3rd Asia & Oceania Sommelier competition in 2015.

Shinichi Saito,
General Manager

Shinichi Saito

Saito is dedicated to offering delight and pleasure to all who dine at Tour d'Argent Tokyo. With sublime communication skills accumulated through his years of experience, he deciphers the needs and desires of each guest and presents the best experience that our time-proven culture, esprit, and hospitality can offer. He is the key pillar of the restaurant that unites the chefs, pâtissiers, sommeliers, and service staff as a harmonized team.

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