Introducing Chef CJ

Taglish Collective would like to introduce the newest addition to our Soseki family, chef Tadateru Tokudaiji (CJ). Chef Michael and chef CJ have known each other for over 10 years but never had the chance to formally meet, always just missing one another on their travels across the country.

While at Guy Savoy in Las Vegas and again while staging Alinea, chef Michael Collantes said “I had heard of this blonde, tattooed, heavy metal Japanese cook while at Robuchon. Even my mentor, chef Jen Carroll, mentioned working together at Le Bernadin years before we ever met.” With one of the most incredible backgrounds of travel and pedigree, chef CJ has a lifetime goal of traveling to every country. He has kept to a strict schedule of cooking for 2 years at a new location (usually at a small Michelin level multi-course tasting style restaurant) followed by a year of travel in order to reach this achievement.

“COVID has been difficult for someone like me [a culinary vagabond] with travel and dining restrictions. My last post, chef de cuisine for Nomad PDX in Portland with chef Ryan Fox, was cut short this past year” said chef CJ.

Having traveled to 195 countries, chef CJ brings with him a wealth of knowledge and talent that we look forward to bringing into the Orlando food scene. Chef CJ has worked with/staged over 100 Michelin starred chefs and restaurants including: Laurent Gras, Daniel Boulod, Alain Ducasse, Alinea, Baume, and Coi to name a few.

As we continue progress on Soseki, we will be offering dinner service to our guests on our mailing list as we move into the soft opening phase. We invite you to register at www.sosekifl.com

For more on Chef CJ’s culinary background and travels, check him out at https://culinarymetalvagabond.wordpress.com/