Hiroyuki Sakai - Iron Chef

You only have to look at the fabulous image or Iron Chef Hiroyuki Sakai with Southern Rocklobster (right) to appreciate that he has a zest for life and a great sense of humour.

Born April 2, 1942 Hiroyuki Sakai (Sakai Hiroyuki) has become a globally famous chef specialising in French Cuisine. Of course, this kind of specialisation is nothing new. French food and wine has an established history in Japan, stronger than any other international cuisine, and many of Japan's most famous chefs specialising in French cuisine have undertaken their apprenticeships in the kitchens of France's three Michelin starred restaurants.

Following this trend, Sakai named his restaurants after the French city la Rochelle where he did much of his apprenticeship. Sakai's restaurants under the La Rochelle brand are found in Shibuya (Tokyo) and Fukuoka.

Iron Chef producer Toshihiko Matsuo sought out Sakai on the recommendation of Kihachi Kumagai, a famous Tokyo hotelier and restaurateur and thinking it would be just a few episodes Sakai agreed to a six-month contract. The rest, of course, is history and six years later he is still an important part of Iron Chef. Sakai's fascination for food remains and he is famous for quizzing chefs and their assistants about their techniques.

A member of the Club des Trente, an organization of French chefs in Japan, Sakai does not fall into the category of ‘TV chefs' but is still a highly regarded chef in his own flourishing restaurants.