February 04, 2021

#6 Roundtable

Marybeth was born to be a chef. By 11 she was accompanying her aunt to fine Manhattan restaurants.

After college, legendary chef Jean-Georges Vongerichten put her to work in the Lafayette restaurant in New York’s Drake Hotel. Next came the Michelin three-star L’auberge de L’ill in France, the Hotel Martinez in Cannes and the three-star La Gavroche in London, where she worked with Gordon Ramsay. Marybeth returned to New York as executive chef of Lafayette, then sous chef at the casual Nougatine. She ran her own company before being recruited by Bergdorf Goodman to head a modern social salon on the role of executive chef.

Marybeth was also executive chef of Great Performances Catering, which handled all of the important events in New York, and the private chef for Caroline Kennedy. After Kennedy was appointed ambassador to Japan, she asked Marybeth to take over the kitchen at the ambassador’s residence.

Marybeth fell in love with Japan and decided to stay after Kennedy returned to the U.S. “My style of cooking emphasizes seasonality, simplicity, and freshness, so I feel at home here,” she said. “I’ve had the opportunity to meet with many Japanese farmers and producers, and their respect and reverence for food is inspiring. I enjoy combining Western cooking techniques and flavor profiles with the superb ingredients and unique tastes available only in Japan.”

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