{"id":801,"date":"2018-06-18T16:11:19","date_gmt":"2018-06-18T16:11:19","guid":{"rendered":"http:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/?page_id=801"},"modified":"2018-07-16T05:15:50","modified_gmt":"2018-07-16T05:15:50","slug":"shinya-otsuchihashi","status":"publish","type":"page","link":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/the-chefs\/shinya-otsuchihashi.html","title":{"rendered":"Shinya Otsuchihashi"},"content":{"rendered":"<p align=\"justify\"><span style=\"font-size: medium\">At 19, Shinya travelled to France to study in the gastronomic centre of Lyon. Since then he has worked both in haute cuisine &#8211; first at the Michelin-rated The Georgian Club in Tokyo and then Joel Robuchon\u2019s three-Michelin-starred chateau restaurant in Ebisu &#8211; and in smaller, less rarefied locations, such as Saturne in Paris and Restaurant Anis in Tokyo\u2019s Hatsudai neighbourhood. In 2015, he opened his restaurant, CRAFTALE, and within two years, was awarded a Michelin star. Shinya describes the name CRAFTALE as a mashup of the words \u201ccraft\u201d and \u201ctale\u201d as well as an anagram of the French word fractale (fractal).<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>At 19, Shinya travelled to France to study in the gastronomic centre of Lyon. Since then he has worked both in haute cuisine &#8211; first at the Michelin-rated The Georgian Club in Tokyo and then Joel Robuchon\u2019s three-Michelin-starred chateau restaurant in Ebisu &#8211; and in smaller, less rarefied locations, such as Saturne in Paris and &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/the-chefs\/shinya-otsuchihashi.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Shinya Otsuchihashi&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":38,"menu_order":9,"comment_status":"closed","ping_status":"closed","template":"base-templates\/t04-chef-profile.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-801","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/pages\/801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/comments?post=801"}],"version-history":[{"count":0,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/pages\/801\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/pages\/38"}],"wp:attachment":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/media?parent=801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}