Eden, Utah SS17 - Harutaka Kishi - WOOLRICH

Haru Kishi Chef Haru Kishi was born and raised in Paris, France. He got his start in the kitchen at his family's Japanese restaurant Tagawa. After gaining valuable experience he decamped for Tokyo to work at Le Chateau de Joel Robuchon before working under Gordon Ramsay at the Conrad Hotel in Tokyo and Trianon Palace in Versailles. In 2008 Kishi decamped again for Los Angeles to work as an executive sous chef with Ramsey at the London Hotel in West Hollywood. He then became the executive chef at Chaya in Beverly Hills. During a brief downtime in Los Angeles Kishi received a call from a friend asking him to cook with him in Eden, Utah, “I was just sitting on the couch, having a Breaking Bad marathon and ordering Chinese food,” he said. "It was amazing.” Six hours later he was on a plane, “I was supposed to stay here for the weekend, but I liked it so much that I stayed for four years,” he said. After twelve years of working in fine dining, the new pace and setting are suiting him well, “Through Summit I get to meet amazing people that are doing things in so many different fields,” he said. “I get inspired to nourish them and offer them a great meal that will fuel their passion, mind, and body.” The sense of family he has with the Summit community has even affected his cooking, “It changed my approach from what’s trendy to focusing on what is local and simple,” he said. The ingredients Kishi can source locally play a significant role in what he creates in the kitchen, “Pete