Chef Shota Nakajima: how he embraces his weaknesses in the kitchen and uses them to propel himself forward (S8/Ep.07)

Shota Nakajima is the chef/owner of Taku Seattle and Kōbo Pizza in Seattle. His restaurants have racked up a number of accolades including “Best New Restaurant” by The Seattle Times and “Top 10 Restaurant” in Seattle Magazine. You may also recognize him from Season 18 of Bravo’s “Top Chef,” where he placed as a top three finalist and was awarded the season’s fan favorite. During this episode, Shota shares what it was like working 20-hour shifts at a Michelin star rated restaurant in Japan, what it was like opening a new restaurant five days before the shutdown of the pandemic, and stories from his time abroad. Shota gives back to his community in a number of ways, one of which is by cooking for fundraisers that benefit organizations like World Central Kitchen. Enjoy this episode as we go Beyond the Plate… with Chef Shota Nakajima.This episode is brought to you by Graduate Hotels. Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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