From his childhood home of Toyama, a coastal city along the Sea of Japan, Chef Ryo Takatsuka discovered an inquisitive draw to the kitchen and a fascination in culinary arts.
Shortly after high school, a young, passionate Takatsuka boldly move to Tuscany, Italy. Straight into the kitchens of Pistoia and Siena, Takatsuka immersed himself in the local kitchens learning the Italian language along the way.
The young chef spent the next ten years in Italy, mastering the heart and essence of Italian cuisine at restaurants including the acclaimed Ristorante Il Sogno di Angelo in La Spezia and Hotel Eden La Terrazza in Rome. He found his mentor in Chef Giancarlo Perbellini in Verona, working his way up to Sous Chef, elevating the restaurant with the achievement of two Michelin stars.
In 2008, Chef Ryo returned to his native Japan to assume his first Chef de Cuisine position as Head Chef for the highly acclaimed Ristorante Yamazaki in Tokyo. The young chef attained an award-winning reputation for authentic Italian cuisine.
Chef Ryo continued to follow the stars to Michelin-rated kitchens in Italy and Japan, and in 2016, arrived at Noe restaurant at the Four Seasons Resort Oahu as Chef de Cuisine. Here at Noe, Chef Takatsuka's vision comes to life in the most unexpected ways.
The best choice for special occasionson Oahu, Noe's ever changing menu will have guests returning again and again to try dishes best described as Capri-meets-Oahu. Southern Italy’s characteristic light flavours, shape dishes inspired by top quality meats and seafood, locally sourced vegetables and homemade pastas accompanied by Italian wines – many never before available in Hawaii.