Millennium Hotels and Resorts has announced the appointment of Junzo Nagamine as Executive Head Chef at Mju in the Millennium Hotel, London Knightsbridge.
Senior Sous Chefs Gerry Rae and David Campbell will report to Junzo as part of the 14-strong brigade.
Junzo has worked at Mju for the past year, in the team formed by Tetsuya Wakuda, Mju’s Sydney based inspirational chef. Classically trained in French cuisine, Junzo has an impressive track record as an international chef of renown. He was previously head chef at some of the finest French and Japanese restaurants in the world including the King and ANA Hotel restaurants in Sydney and the Hotels Nikko in Paris and Dusseldorf.
Junzo’s appointment as Mju’s head chef is the next step in the development of the Mju dining concept. His cooking style combines the best classical French traditions with Japanese influenced ingredients to create a lighter, contemporary style of cuisine. While his menu will focus on fish and seafood, there will be judicious use of the finest meat and game appropriate to the season as well as the development of vegetarian dishes.
The popular five and 10 course dégustation menus on which Mju’s reputation is based will continue to be offered, but Junzo will be introducing an extended choice à la carte menu for both lunch and dinner. As befits a restaurant of this standing, there will be no compromise on quality in the selection and presentation of ingredients, but the introduction of an à la carte menu will allow for a greater choice and is expected to be especially popular at lunchtime.
“I am delighted to have been appointed as Executive Head Chef at Mju and look forward to developing my new menu within the environment of excellence which exists at Mju. It is an enormous challenge to take the helm at one of London’s finest restaurants,” commented Junzo.
Tony Potter, Chief Operating Officer, Millennium & Copthorne Hotels plc, commented: “We are very pleased that Junzo Nagamine has agreed to take the lead role at Mju and we are confident that his distinctive approach will be an asset to the restaurant.”