Flash-grilled: Tes Ryu

By James McAllister

- Last updated on GMT

Tes Ryu sushi counter head chef at Alexis Gauthier’s vegan restaurant 123V

Related tags: Tes Ryu, Chef, Restaurant, Alexis Gauthier, 123V

The sushi counter head chef at Alexis Gauthier’s vegan restaurant 123V on simplicity in cooking and why her knives are so precious.

What was your first industry job?
My first professional role in London was at Ramen-ya Ippudo in 2016, but before that I hosted supperclubs in New York, where I was living.

If you weren’t in kitchens, what would you do? 
Growing plants, living self-sufficiently in the countryside

What industry figure do you most admire, and why? 
Alexis Gauthier. He is passionate about animal rights and plant-based food, inspires and gives his chefs plenty of room to be creative. I feel very fortunate to work for Alexis

Sum up your cooking style in a single sentence…
Creative plant-based dishes, which are beautiful on plate but focus on flavour first

What advice would you give someone starting out in the industry?
Pour all of your heart into everything that you do.

Which single item of kitchen equipment could you not live without?
Without doubt, my knife. It would be impossible to create my dishes without it.

What would you choose to eat for your last meal?
Kimchi and rice

À la carte or tasting menu?
Tasting menu

What’s the dish you wish you’d thought of?
Vegan sushi. But I am happy to be making it now!

You're restaurant dictator for a day – what would you ban?
Animal products. Plant-based has to be the future!

What’s your earliest food memory? 
My mom's simple kimchi 

Twitter or Instagram?
Instagram – mine is @tes_bytes

What’s your favourite food and drink pairing?
Sparkling sake and dessert

What do you consider your signature dish?
Artichoke sushi from my tasting menu: purple artichoke ‘eel’ glaze, crispy leeks, and lime zest

Related topics: Chef, People, Profiles

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