Chef Masashi Horiuchi is a rare blend of passion and precision. When asked what he loves most about being a chef, the soft-spoken native of Fukuoka, Japan states with genuine simplicity: Good food makes people happy. It is a simple way to deliver happiness.
Fresh out of culinary school at 20 years old, Chef Masashi joined a bistro in Switzerland, where he began his eager and conscientious learning from the industry experts he met since. Having spent now over twenty years in Europe, he has worked alongside esteemed chefs such as Philippe Groult**, Adolf Blokbergen**, Gerard Rabaey***, George Blanc*** and Antoine Westermann***. Before leaving Europe and coming back to Asia, he held the knife for five years as Sous Chef at two Michelin-starred L’Atelier de Joël Robuchon in London.
At Entier, Chef Masashi’s approach to the restaurant is committed to people, plate and the planet. As the front-runner of the nose-to-tail dining revolution in Kuala Lumpur, he believes that a good dish is not simply made up of the best cuts, and the integrity of ingredients should always be preserved. Blending the finesse of French cuisine with his meticulous attention to precision and technique, he uses all parts of the animal or vegetable to thoughtfully and delicately prepare dishes meant to be shared. It is Masashi’s aspiration to see his guests dine heartily, and this is at the heart of his approach for Entier.