Taro Takayama, executive chef of Takayama restaurant in Singapore, shares how he finds balance between his demanding culinary career and his passion for dragon boat racing.
Taro Takayama is executive chef at Takayama, a restaurant specialising in fine Japanese kappo-style cuisine. Born in Wakayama near Osaka, the 42-year-old came to the Republic in 2013, when he was appointed master chef at the residence of the Japanese Ambassador to Singapore . Before that, he had worked at the three-Michelin-starred Kashiwaya and Koryu in Osaka. After his stint with the ambassador, he became chef de cuisine at Mandarin Orchard Singapore .
Teamwork is important at a restaurant. I like that dragon boating is the same – everyone has to pull together towards the same target. Men from all around the world – in their 30s to 50s – are in my team. I’m the only one in the food and beverage industry. The others come from banking, crypto or real estate development.
The training ends around 10am, so I go home to play tennis or pickleball with friends. I’m a tennis beginner and hired a coach three years ago because I want to play with my wife Yoshiko, who has played for some time. I want to beat her in tennis one day, so I have to practise more. My wife and I just had a baby, so I like to spend time with them on Sundays. In the afternoon, the three of us go for a walk around the Singapore River and have lunch there.Sometimes, in the evening, we might have a barbecue with friends at my place or theirs. I help to make something simple, like grilled beef or fish.
Chef Dragon Boat Racing Restaurant Singapore Balance
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