Yu Sugimoto’s career has been studded with experience at fantastic restaurants across the globe. After starting out in Paris, he then joined the two-Michelin-starred kitchen of Jean-Pierre Crouzil at Hôtel l’Ecrin in Plancoët. After a short tenure at O Rebelle back in Paris, Sugimoto was hired by Patrick Jeffroy at the Hotel de Carantec in Brittany. In 2006 Sugimoto fulfilled a lifelong dream when he joined the three-Michelin-starred restaurant Le Meurice under famed chef Yannick Alléno, where he worked as head chef for six years. When Alléno left Le Meurice in 2013, Sugimoto took over the kitchen (before Alain Ducasse’s appointment in 2014) and was integral to the transition under the new management. In 2014 Sugimoto left to become chef de cuisine L’Espérance in Saint-Père, which was awarded two Michelin stars. In 2016, Sugimoto was appointed executive chef at The Square, following the departure of Phil Howard.