From running Michelin-star restaurants to crafting Japanese-inspired ice cream, Chef Takeshi Nishikawa is redefining what it means to be a chef. In this episode, André Natera and Chef Nishikawa dive into:

✅ The evolution of Japanese ice cream and why it’s different from Western styles

✅ How Michelin-level precision translates into the dessert world

✅ The business side of launching a unique concept like Snow Crane

✅ The importance of aesthetics, knife selection, and fine dining experience in a chef’s career

✅ Why chefs should invest in learning new skills, including languages

💡 A must-listen for chefs, food entrepreneurs, and anyone fascinated by Japanese culinary craftsmanship.

Snow Crane Instagram

Takeshi Instagram

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