{"id":1715,"date":"2021-01-30T15:02:18","date_gmt":"2021-01-30T07:02:18","guid":{"rendered":"https:\/\/gastronomy.iseetaiwan.org\/ryohei-hieda\/"},"modified":"2021-03-23T13:56:38","modified_gmt":"2021-03-23T05:56:38","slug":"ryohei-hieda","status":"publish","type":"post","link":"https:\/\/gastronomy.iseetaiwan.org\/en\/ryohei-hieda\/","title":{"rendered":"Ryohei Hieda"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1715\" class=\"elementor elementor-1715\" data-elementor-settings=\"[]\">\n\t\t\t\t\t\t\t<div class=\"elementor-section-wrap\">\n\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-f1ff9fc elementor-section-content-middle elementor-section-height-full elementor-section-boxed elementor-section-height-default elementor-section-items-middle\" data-id=\"f1ff9fc\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5e3c3e3\" data-id=\"5e3c3e3\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-6d232f8 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"6d232f8\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-d2ee8dc\" data-id=\"d2ee8dc\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-46d8640 elementor-widget elementor-widget-image\" data-id=\"46d8640\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"899\" src=\"https:\/\/gastronomy.iseetaiwan.org\/wp-content\/uploads\/2021\/03\/21GF-Speaker-Info-02.jpg\" class=\"attachment-full size-full\" alt=\"\u7a17\u7530\u826f\u5e73 Ryohei Hieda\" srcset=\"https:\/\/gastronomy.iseetaiwan.org\/wp-content\/uploads\/2021\/03\/21GF-Speaker-Info-02.jpg 900w, https:\/\/gastronomy.iseetaiwan.org\/wp-content\/uploads\/2021\/03\/21GF-Speaker-Info-02-300x300.jpg 300w, https:\/\/gastronomy.iseetaiwan.org\/wp-content\/uploads\/2021\/03\/21GF-Speaker-Info-02-150x150.jpg 150w, https:\/\/gastronomy.iseetaiwan.org\/wp-content\/uploads\/2021\/03\/21GF-Speaker-Info-02-768x767.jpg 768w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-1b15d9b\" data-id=\"1b15d9b\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-08888a7 elementor-widget elementor-widget-heading\" data-id=\"08888a7\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Ryohei Hieda<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4191730 black-font-color elementor-widget elementor-widget-text-editor\" data-id=\"4191730\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<ul>\n \t<li><span style=\"font-size: 16px; color: var( --e-global-color-secondary );\">Ryohei Hieda, featured presenter at the International Chefs Summit Asia 2017 and 2018, a bellwether of fine dining industry in Taiwan, and winner of Michelin 2 Star.<\/span><\/li>\n \t<li>Chef Hieda\u2018s career began from the prestigious Kyoto restaurant Gion Nakagawa, where he acquired fundamental traditional Japanese cuisine knowledge and techniques.<\/li>\n \t<li>Hieda mastered the making of artisanal salt and gained deep appreciation of using the freshest produce and ingredients directly sourced from local farms when working at the famed restaurant Itaru.<\/li>\n \t<li>Joined Michelin three-starred restaurant Nihonryori RyuGin under founder Chef Seiji Yamamoto, and after returning from the US to broaden his knowledge and skills in 2014, was appointed as Chef de Cuisine of Shoun RyuGin.<\/li>\n \t<li>Hieda has developed a network to produce unique, world-class ingredients for Shoun RyuGin with his local-sourced movement, where he traveled extensively throughout Taiwan to build personal relationships with small-scale farms, fishermen and wineries.<\/li>\n<\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Ryohei Hieda Ryohei Hieda, featured presenter at the International Chefs Summit Asia 2017 and 2018, a bellwether of fine dining industry in Taiwan, and winner of Michelin 2 Star. Chef Hieda\u2018s career began from the prestigious Kyoto restaurant Gion Nakagawa, where he acquired fundamental traditional Japanese cuisine knowledge and techniques. Hieda mastered the making of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1716,"comment_status":"open","ping_status":"open","sticky":false,"template":"elementor_canvas","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","entry","has-media"],"_links":{"self":[{"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/posts\/1715","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/comments?post=1715"}],"version-history":[{"count":0,"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/posts\/1715\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/media\/1716"}],"wp:attachment":[{"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/media?parent=1715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/categories?post=1715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/tags?post=1715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}