Piero Leone wins Seven Samurai Chefs competition to design in-flight meal for Japan’s 5 star airline

After going head-to-head with six UK chefs, Piero Leone, Head Chef at the Royal Exchange’s Restaurant Sauterelle, has been named the winner of Seven Samurai Chefs, a nationwide challenge run by All Nippon Airways (ANA) and the British Hospitality Association (BHA), and judged in part by Japanese chef Yuki Gomi from Yuki’s Kitchen.

Challenged with creating a traditional Japanese donburi for ANA, Piero’s winning dish, Donburi N7, made the best impression with the airline’s chefs, who judged the final round. Fusing his personal cooking style with traditional techniques and seven ingredients, including calamari, scallops, and prawns seared with a touch of sesame oil and ponzu sauce, the dish is packed with fresh flavours.

Yuki Gomi from Yuki’s Kitchen, said: “Piero’s donburi particularly stood out as he utilised the natural UMAMI from seafood – ingredients beloved by Japanese locals. His fusion of Japanese traditional ‘Ochazuke’ (pouring tea, dashi, or hot water over cooked rice) with a Western presentation was exquisite. Seven being a lucky number in Japan is by no means why his Donburi N7 won, but it certainly added a clever touch!”

On being named the winning Samurai Chef, Piero Leone said: "I'm absolutely thrilled that ANA has selected Donburi N7 as the winning dish. Japanese culture has always been a big inspiration to me and the culinary tour was a great opportunity to see Japan and discover it’s outstanding produce and ancient cooking traditions. I’m honoured and excited to see the dish on ANA’s new menu and hope passengers enjoy it.”

As part of the challenge, the Seven Samurai Chefs, who were selected by panel of food experts, including Hideki Maeda, Head Chef of Nobu and Yuki Gomi, embarked on a once-in-a-lifetime culinary tour of Japan. During the trip they visited some of the world’s most-celebrated markets, as well as renowned restaurants in Tokyo, Toba, Kyoto and Osaka, meeting experts and mastering the art of Japanese cooking along the way.

Piero Leone’s winning dish, Donburi N7, will be available as a light meal on ANA’s Winter 2016 Business Class menu from 1 December 2016 to 28 February 2017 on ANA’s London to Tokyo Haneda route. It will appear alongside others created by The CONNOISSEURS, a unique panel of leading culinary experts, including three Michelin star chefs Kunio Tokuoka, Executive Chef of “KYOTO KITCHO” and Toru Okuda owner of "Ginza Okuda".

 For more information, visit www.ana.co.jp/wws/uk/e/local/promotions/7samurai-chefs.html. #7SamuraiChefs