Mayu's Kitchen & Co.
Chef's Profile
MAYUKO OKADA PICQUOT
Culinary Artist
Founder, Mayu’s Kitchen & Co. | Japanese Cuisines Goodwil Ambassador) by Japan’s Ministry of Agriculture, Forestry, and Fisheries (MAFF)
Mayuko Okada Picquot is a distinguished culinary artist, cultural ambassador, and the founder of Mayu’s Kitchen & Co. Appointed as a Japanese Cuisines Goodwil Ambassador by Japan’s Ministry of Agriculture, Forestry, and Fisheries (MAFF), Mayuko seamlessly bridges Eastern and Western traditions.
Her classical training includes Le Cordon Bleu Paris, followed by tenure in the prestigious VIP banquet kitchen of the French Ministry of Foreign Affairs. She has also collaborated with Hong Kong’s acclaimed two-Michelin-starred restaurant, Amber.
Renowned for her innovative Japanese-French wellness cuisine, Mayuko masterfully marries the artistic presentation of French gastronomy with Japanese cuisine principles, utilizing fresh ingredients, herbs, vibrant spices, and artisanal fermentation techniques.
Currently operating as an international private chef for high-net-worth individuals, she also curates exclusive workshops exploring the intersection of French-Japanese culinary heritage, wellness gastronomy, and the art of fermentation.
History
From European kitchens to the global culinary stage
In her teens, she moved to Canada and Mexico, majoring in International Economics. After building her career at global companies in North America and Europe, she returned to Japan to study the foundations of kaiseki cuisine at the Yanagihara Culinary School of the Kinsaryu tradition, and earned her Vegetable Sommelier certification.
She later relocated to France, where she trained in French cuisine at Le Cordon Bleu Paris and worked in the kitchen responsible for VIP banquets at the French Ministry of Foreign Affairs—an experience that immersed her in the world of top‑tier gastronomy.
In 2012, she founded Mayu’s Kitchen & Co. Her work has since expanded globally, including culinary demonstrations at Japan Expo and the Milan World Expo, as well as recipe contributions for TV5 Monde, one of France’s leading international media outlets.
Michelin two star expertise meets science‑driven culinary wellness
In 2017, she joined a special project at Amber, the Michelin two‑star restaurant in Hong Kong, introducing traditional Japanese ingredients to the world of contemporary haute cuisine.
While working at the forefront of global gastronomy, she also pursued the concept of “healthy beauty” to enhance daily performance and wellbeing. She completed studies in Traditional Chinese Medicine and medicinal cuisine at the University of Hong Kong, and later took Harvard University’s online course “The Science of Cooking: Fermentation Using Microorganisms.”
Drawing on the foundations of Eastern medicine and skillfully integrating Western herbs, spices, and fresh vegetables, she has developed a stylish, wellness‑driven culinary approach that harmonizes with the rhythm of modern life.
Bespoke private‑chef experiences and the artistry that inspires them
In 2021, she was appointed as a Goodwill Ambassador for the Promotion of Japanese Cuisine by Japan’s Ministry of Agriculture, Forestry and Fisheries and the Consulate‑General of Japan in Hong Kong.
Today, her work centers on bespoke private‑chef services for affluent clients and corporate executives. She transforms home kitchens into refined, restaurant‑level dining spaces, crafting full‑course menus tailored to each guest’s preferences and creating memorable, intimate culinary experiences.
Alongside her private‑chef work, she also leads cooking classes that translate professional techniques into accessible home cooking, as well as workshops that offer hands‑on experiences with Japanese and French culinary culture. Her high‑sense approach to everyday ingredients has earned strong support from a wide range of food‑savvy audiences.
“Food is a bridge connecting culture,
the heart, and a healthier future.”
We bring fresh, inspiring culinary experiences to both everyday moments
and your most special occasions.
