1.
chef, cook (especially of Japanese cuisine)
A professional chef, particularly one trained in Japanese cuisine (washoku). Refers to a skilled cook who works at a counter or in a kitchen of a Japanese restaurant. The term carries connotations of craftsmanship and traditional skill.
Etymology
板 (board, cutting board) + 前 (in front of). Originally referred to the person standing in front of the cutting board — the cook.
Usage
板前 specifically refers to chefs of Japanese cuisine and carries a sense of traditional craftsmanship. For Western-style chefs, シェフ or コック is more common. 料理人 is a more general term for any professional cook.
Cultural note
In traditional Japanese restaurants, the 板前 often works at a counter (カウンター) in view of customers, especially at sushi restaurants. The term implies years of apprenticeship and mastery of knife skills.