Executive Chef, consultant, businessman and author, Brendan is an exciting gastronomic talent whose work takes him around the globe.

As a teenager, Brendan left his native Netherlands to start a tough apprenticeship in one of London’s leading restaurants, The Connaught Hotel, working under legendary chef Michel Bourdin.

After three years at the Connaught, Brendan left to work in Michelin three-starred establishments in Paris and Milan, before embarking on a globe-trotting career catering for glittering luxury events, launching new restaurant ventures, and even a stint presenting a cookery programme on Italian TV!

We’re also interested in Brendan’s extensive links with Japan. Brendan has visited Japan more than thirty times, and has overseen the opening of multiple Italian restaurants, including the Sogni di Sogni restaurants in Osaka (1997) and Gifu (2000).

He has used his experience with Italian and Japanese cuisines to create what he calls “Sushi Italiano”, a blend of the complementary traditions of the two cuisines. His stunning creations combine the essence of Japanese sushi with the flavours and textures of classic Italian ingredients.

During my many visits to Japan, I realised that there are strong links between the Japanese and Italian approach to food. Both cuisines are rooted in simple, direct, recognisable and natural flavours – and both people cherish rice and noodle dishes. Italy, just like Japan, also has a long tradition of eating raw seafood and delicately marinated fresh fish. My realisation led to the formulation of the “Sushi Italiano” concept.

In Sushi Italiano, I’ve replaced those ingredients traditionally associated with Japanese sushi with authentically Italian ingredients, such as olive oil, balsamic vinegar, capers and lemon. But I’ve maintained the aesthetics of Japanese sushi, which is so visually spectacular. I want to create sushi that gives pleasure both through its taste and through its beauty.

My Sushi Italiano is not fusion; it’s not supposed to be strange or fanciful combinations of flavours. I want my sushi to be simple and direct, and I also work to incorporate traditional regional combinations. With my sushi, even eyes closed you still instinctively know that you are taking a bite of Italy.