料理長(りょうりちょう)

りょうりちょう
noun
head chef; executive chef
1. head chef; executive chef; chef de cuisine
The person in charge of the kitchen at a restaurant, hotel, or other food establishment. Responsible for menu planning, food quality, and managing kitchen staff.
この店(みせ)の料理長(りょうりちょう)はフランスで修業(しゅぎょう)した。
The head chef of this restaurant trained in France.
新(あたら)しい料理長(りょうりちょう)が着任(ちゃくにん)してからメニューが一新(いっしん)された。
The menu was completely renewed after the new head chef arrived.
料理長(りょうりちょう)がみずから仕入(しい)れた旬(しゅん)の食材(しょくざい)を使(つか)った特別(とくべつ)コースが好評(こうひょう)だ。
The special course using seasonal ingredients personally sourced by the head chef is very popular.

USAGE:
Used in both Japanese and Western restaurant contexts. In formal settings, the loanword シェフ (chef) is also common, but 料理長(りょうりちょう) emphasizes the position as head of the kitchen hierarchy.

COMMON COLLOCATIONS:

  • 料理長(りょうりちょう)おまかせ (chef's choice)
  • 料理長(りょうりちょう)特製(とくせい) (head chef's special)
  • 料理長(りょうりちょう)を務(つと)める (to serve as head chef)

SIMILAR WORDS:

  • シェフ: chef — loanword, often used for Western-style cooking
  • 板前(いたまえ): Japanese chef — specifically a chef of Japanese cuisine, especially sushi
general
Added 2026.3.13 12:51
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