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The young Japanese chef Sohya Takahashi is in charge of desserts at 8 ½ Otto e Mezzo BOMBANA Shanghai. With his voluminous hairstyle of curls and his small frame, Takahashi looks more like a boy-band singer than an impressively accomplished chef who trained in Tokyo under heavyweights like Joël Robuchon, Alain Ducasse and Christophe Michalak. Yet Takahashi deeply impressed the chefs and staff of 8 ½ Otto e Mezzo with his creativity and unique creations. After working in Singapore’s Marina Bay and then at Shanghai’s La Platane, where he met 8 ½ Otto e Mezzo Shanghai’s now-executive chef Alan Yu, Takahashi prepared for his role by working in the Hong Kong restaurant’s kitchen under founding chef Umberto Bombana.