Gault & Millau 2027: Ryodo Kajiwara wins Chef of the Year accolade for second time

Kajiwara first received the distinction in October 2021. The guide commended the evolution of his cooking, describing it as a return to the essence of Japanese cuisine after he first made his mark with a fusion approach.

Laurent Fery, director of Gault&Millau Luxembourg, recalled: “He was first named Chef of the Year in October 2021 for successfully combining refined Japanese cuisine with European influences.” Since then, Fery said, Kajiwara has changed focus: “Over the last two years, we have once again considered him for this honour, as he has returned to his roots by offering the purest form of Japanese cuisine, moving away from the earlier fusion.”

His reputation now extends beyond Luxembourg. “Many Belgian and Dutch inspectors have confirmed the outstanding quality already identified by our Luxembourg reviewers,” Fery said. “In our opinion, Ryodo is the best Japanese restaurant in the entire Benelux region. With such a level of excellence, it was only natural to award him this title a second time.”

Kim de Dood stands out as rising talent

Kim de Dood, who leads the kitchen at Lys, the fine dining restaurant in Villa Pétrusse in Luxembourg City, was named Young Chef of the Year. Lys received its first Michelin star this year, after the wider Villa Pétrusse project was named Discovery of the Year by Gault&Millau last year.

Fery stressed the continuity: “Last year, it was the Villa Pétrusse and Lys project as a whole that was honoured as Discovery of the Year. Kim remained on our radar and has now been named Young Chef of the Year, having been closely observed again this year.”

The distinction, he said, reflects a generational shift in Luxembourg’s restaurant scene. “We are witnessing a turning point in Luxembourgish gastronomy, with many young chefs ready to take over from established names, who still have much to contribute themselves. Since returning to Luxembourg, Kim de Dood has truly distinguished himself.”

Growing dynamism in Luxembourg’s gastronomy

Fery pointed to growing dynamism in the country’s culinary scene. “Our shortlists are getting longer every year, which is remarkable given the country’s size. There is clear potential, and we see it annually,” he said. He also noted better Moselle wines, with six award winners this year against four last year: “The standard has really risen.”

This year, instead of a single host or hostess of the year, the guide honoured a whole front-of-house team: the one at L’Orgue in Lintgen.

“There is a return to full front-of-house teams, reminiscent of earlier times. This is prompting us to consider adding or updating some award categories,” Fery explained. That could soon mean new awards that reflect more collective achievements.

2027 Gault&Millau Luxembourg award winnersChef of the Year: Ryodo Kajiwara

Young Chef of the Year: Kim de Dood

Terroir & Tradition Award: Guillou Campagne

Pastry Chef of the Year: Pauline Michelin (Grünewald Chef’s Table)

Sommelier of the Year: Julien Geisler (Restaurant Louis Linster)

H!p of the Year: Levantine

Bar of the Year: Le Trianon

Discovery of the Year: La Distillerie

Restaurant Team of the Year: L’Orgue

Mediterranean of the Year: Kore