- Jun Tanaka
- Over a period of ten years Jun worked and trained at each of these establishments. He began at Le Gavroche, followed by Chez Nico, and then joined The Capital as Chef de Parte under Philip Britten. Jun then worked for two years at Les Saveurs as Chef de Parte under Joel Antunes. He then went on to work under Marco Pierre White at both The Restaurant Marco Pierre White and The Oak room in the role of Sous Chef, after which he went to The Square as Junior Sous Chef under Philip Howard and then Chavot under Eric Chavot as Sous Chef.
“I do think that anyone can cook, I honestly believe that”
Jun Tanaka, head chef at the Pearl restaurant, was born in the US to Japanese parents. He relocated to England with his family when he was 7 and has been living in London for 28 years.
At this time is Jun Tanaka the executive head chef in Pearl restaurant in London (five star, AA three rosettes).
- Three Rosettes
- Three Rosettes are awarded to outstanding restaurants that demand recognition well beyond the local area. The highest quality ingredients receive sympathetic treatment, and there is consistent timing, seasoning, and judgement of flavour combinations. You can expect excellent and intelligent service, and a well-chosen wine list.
- Rosette awards for restaurants
- AA inspectors annually award Rosettes to restaurants for the quality of their food. Most Star-rated hotels have their own restaurants and we also inspect these. Not all receive an AA Rosette award, but they will generally serve enjoyable food of a reasonable standard.
Tasting with beer
Using Champagne yeast for fermentation, this is a crisp and refreshing lager
Beetroot purée recipe
Instead of buying beetroot puree, it's easy to make your own.
sweet maltiness of the beer comes from the spring barley
wine tasting in London
let's try modern French cuisine with wine tasting
Jun's glamorous Pearl restaurant has AA three rosettes award since September 2007. He has been head chef at Pearl restaurant in London since June 2004, where he gained a reputation for his modern French cuisine. Prior to Pearl, Jun Tanaka spent 10 years working with some of London's best chefs, including Albert Roux, Nico Ladenis and Marco Pierre White, in seven top Michelin starred restaurants. He is a firm believer in using the best ingredients in season and presents Channel 4’s Cooking It. Jun aims to show how to cook restaurant quality food at home.
- Michelin star
- The Michelin Guide is a series of annual guide books published. The term refers by default to the Michelin Red Guide, the oldest and best–known European hotel and restaurant guide, which awards the famous Michelin stars. They use a three-star system for recommending sights: three stars, "worth the trip"; two stars, "worth a detour"; one star, "interesting". Getting a three star rating in the guide book is seen as a pinnacle of restaurateurs career and can easily mean world wide accolades in the food world. Chefs have strived to get a three star in these guides, and some have given their lives at the thought of losing them.
Jun in media
Last year, Jun presented his first series on Channel 4, Cooking It, which saw him attempt to transform some of the UK's worst cooks into talented chefs by teaching them the tricks of the trade. Jun appeared in the BBC Two series Food Poker in autumn 2007.
Jun Tanaka is one of the many chefs that will be at this year’s Taste Festivals taking place in Edinburgh, Leeds, London, Bath and Birmingham from 29th of May to the 13th of July. The Taste Festivals are the ultimate event for all lovers of fine food and drink. It gives food fanatics the opportunity to enjoy tasty treats prepared by the best chefs in the country whilst savouring the summer sunshine.
Work in Jun's kitchen
… a fantastic work experience
I have worked with Jun from February 2007 till May 2008. It was excellent time in my life.
Search engine Google in black. Let your eyes relax.
Do you know what means “alsace choucroute”?
Late lunch or early evening dinner in five star restaurant
Pearl restaurant mission
a brief statement of the purpose of a company