8 Finalists Determined for the CL-1 Grand Prix to Crown Japan's 'Most Relied Upon Chef in the Field'

ShareDine Inc. (Headquarters: Minato-ku, Tokyo, CEO: Hikaru Iida, hereinafter "the Company"), which operates the chef career platform "CHEFLINK", has decided on the 8 finalists for the chef contest "CL-1 Grand Prix", which determines the number one "chef relied upon in the field" in Japan. The final round will be held on Thursday, June 11, 2026, at a venue in Tokyo to determine the first Grand Prix winner. The CL-1 Grand Prix is a new chef contest that visualizes the "field capability" of chefs and evaluates their immediate readiness, which cannot be measured solely by their affiliated restaurant or title. It is held for the first time as a competition that competes in the comprehensive strengths truly required in the food and beverage workplace, such as "the ability to proceed with cooking efficiently in a limited time", "the adaptability to run independently even at a workplace for the first time", "hygiene awareness", and "reproducibility", in addition to the taste and appearance of the food. After the entry review and video practical skill review, 8 chefs selected from all over the country will compete for the title of the No.1 immediate-readiness chef in the field at the final round on June 11. ▼ About CL-1 Grand Prix: https://cl-1.chef-link.com/ ▼ Related Press Release: [Grand Prize 300,000 yen] Decision to hold the first "CL-1" Grand Prix to determine the pinnacle of "chefs relied upon in the field" https://prtimes.jp/main/html/rd/p/000000172.000028141.html ◾️ 8 Finalists Determined: Immediate-Readiness Chefs Selected from Nationwide The CL-1 Grand Prix is not just a cooking contest, but a practical competition to select the "most trusted chef in the field" from among the 40,000 chefs registered on CHEFLINK. - Until March 31, 2026: Entry screening (profile screening) - Late February to April 15, 2026: Practical check screening (video screening) - June 11, 2026: Final round held In the entry review, years of cooking experience, practical experience for each culinary genre, and working record on CHEFLINK were confirmed. In the subsequent video practical skill review, knife skills, efficiency, hygiene awareness, and communication skills were evaluated, and they were comprehensively selected from the perspective of "whether they are chefs you want to work with in the field". <8 Finalists> ■ Chef Nomura After working as a French chef in Kyoto, he went to France after working as a chef in China. He engaged in overseas restaurants as a chef for about 5 years including France, Germany, and China. After returning to Japan, he is based in Tokyo. Currently, as the chef of "Les Copains de Dominique Bouchet", he leads the bistronomy that is also selected as a Bib Gourmand. ■ Chef Yamaguchi Based in Osaka. He accumulated more than 10 years of training as a head chef in the field at the French restaurant "Le Clos" group, and honed his skills as the core of the workplace. Currently, he serves as the head chef at "Wine Bar base" in Kyobashi, striving to further improve his proposal capabilities while challenging to acquire a sommelier qualification. ■ Chef Shirakawa Based in Saitama. He has accumulated experience at major hotels in Tokyo, such as Marunouchi Hotel, Conrad Tokyo, and ANA InterContinental Tokyo. Currently, he holds an important position in the hotel field, taking on the challenge with his strengths in a wide range of cooking from appetizers to fish, meat, and desserts. ■ Chef Sakima Based in Chiba. 16th year in Western cuisine. He has gained experience in large-scale operations such as banquets and buffets at Hankyu Hanshin Hotels Co., Ltd. Currently, he also takes charge of teppanyaki at Brighton Corporation Co., Ltd., taking on the challenge with his reliable heat control and stable dishes as his strengths. ■ Chef Kiryu Based in Kanagawa. Centered on French cuisine, he has studied in various genres such as Italian, Mexican, and Yakiniku businesses. Currently, as a freelance chef and food coordinator, he is refining his expression in the fields of recipe development and advertising photography. ■ Chef Abe Based in Tokyo. He has trained at the famous French restaurant "morceau", Globe Dish Inc., etc., refining the creation of dishes that balance creativity and reproducibility. Currently, at "GAIA" in Kamata, Tokyo, he is pursuing new dishes centered on natural wine and gibier directly sent from hunters. ■ Chef Suzuki Based in Tokyo. He accumulated training at the domestic top restaurant "NARISAWA", refining the quality of his cooking. Currently, he showcases his skills at the Michelin two-star French restaurant "ASAHINA Gastronome", pursuing expression at the forefront of gastronomy. ■ Chef Kamiya Based in Osaka. He accumulated training centered on Japanese cuisine at "Ginza Ando", "Kyoryori Tatekami", etc., and gained experience in multiple business formats such as "Hashidaya" and "Ban YORONIKU". After activities on CHEFLINK and as a freelance chef, he plans to open his own restaurant "Kamiya" in July 2026. ■ Determining the Winner in an 8-person Tournament Format In the final round... Keywords: