Atsushi Tanaka, who challenges the cuisine with artistic and dynamic touches, will participate at the 8th Edition of International Gastromasa Gastronomy Conference 2023!

The 8th Edition of the International Gastromasa Gastronomy Conference which continues to serve as a bridge between Turkey and world gastronomy and is in the first two places among world gastronomy events, will be held on November 4-5, 2023 at the Haliç Congress Center in Istanbul. The theme of the conference will be “Geography”. Gastromasa Hospitality, Gastromasa Coffee, Gastromasa Bar and Gastromasa Pastry concepts, which will take place within our Gastromasa Conference, will bring together world-renowned gastronomy professionals who shape the sector under the same roof. 60+ world-renowned chefs and pastry chefs, 30+ baristas, sommeliers and mixologists, 200+ professional speakers, the most important investors of the tourism and hospitality sector, famous chefs, gastronomy professionals, general managers, F&B managers, purchasing managers and many others will have the opportunity to take part at the 8th Edition of the International Gastromasa Gastronomy Conference.

About Atsushi Tanaka 

Atsushi Tanaka is Japanese, but his cuisine could hardly be called Japanese.  Though Atsushi’s work with the renowned Pierre Gagnaire—who now refers to the young chef as the “Picasso of the kitchen” which was undoubtedly one of his most significant experiences, his restaurant is located in the heart of Paris and again is not very French. Atsushi is an extremely inquisitive and meticulous individual. So, prior to opening his own restaurant in March 2014, he worked with some of the top chefs in Europe to gain experience and enhance his culinary language. Following his work with Pierre Gagnaire, he performed stage work in prestigious Scandinavian restaurants like Copenhagen’s Geranium and worked with Quique Dacosta in Alicante, Pastorale in Antwerpen, and Sergio Herman in Sluis. Although he reopened his address in Paris, Atsushi Tanaka does not intend to settle down: he is in the midst of planning many trips which will give him the opportunity to share his cuisine through ephemeral restaurants. His next destinations? Colombia, Peru, Japan, New York, Mexico, with more to come. Restaurant A.T. first opened its doors in 2014 and was named by Forbes magazine as “One of the 12 Coolest Places to eat in 2015.

A.T.’s cuisine is light and each dish on the tasting menu tells a different story, summarizing its own culinary journey. Tanaka’s creations are a poetic mix of tastes and colours. Served on plates made of charcoal, sprinkled with flowers and decorated with Hinoki (an infusion of milk and creamy cypress wood), they almost seem crazy. 16 years after he started working in his restaurant, Pierre Gagnaire describes Tanaka as the “Picasso of gastronomy”.


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