The executive chef to former U.S. Ambassador to Japan Caroline Kennedy puts on a culinary show
Date and time: Saturday, December 1st, 12:30 p.m.
Location: Stove restaurant (Hokuto, Yamanashi Prefecture)
This event will be a chance to contemplate literature and the land while savoring cuisine of the very highest standard at Stove, a restaurant in the city of Hokuto, Yamanashi Prefecture designed by New Material Research Laboratory, the design firm founded by contemporary artist Hiroshi Sugimoto and architect Tomoyuki Sakakida.
The provided lunch will be a special full-course meal by Marybeth Boller, executive chef to former United States Ambassador to Japan Caroline Kennedy, featuring dishes created exclusively for this event. This one-day-only project is inspired by the seasonal ingredients that spring from the celebrated waters of the nearby Yatsugatake mountain range, and the members of the Shirakaba-ha, the legendary early 20th-century literary collective whose ideas formed the basis of the Kiyoharu Art Colony, which is located next to the restaurant.
*Please note that simultaneous interpreting will not be available at this event. Consecutive interpreting from English to Japanese will be provided.
Marybeth Boller (Executive Chef to Former U.S. Ambassador to Japan Caroline Kennedy)
Marybeth Boller is a born-and-bred New Yorker who has worked at the celebrated restaurants of several world-class chefs, including those of Chef Jean-Georges Vongerichten in New York and Chef Michel Roux in London. Whether she is cooking for 1,500 or more at a film premiere, or creating a special meal for two, Ms. Boller’s dishes are always profoundly innovative and imaginative, and imbued with her abundant passion for cuisine.
Believing that her experience and skill would revolutionize the official functions at the United States embassy, then-U.S. Ambassador to Japan Caroline Kennedy extended a special invitation to Ms. Boller, asking her to come to Tokyo. Ms. Boller stepped down as Executive Chef at BG Restaurant (at the Bergdorf Goodman department store) to join Ambassador Kennedy. She has managed three restaurants, and contributed to the 2015 Bergdorf Goodman Cookbook. In her over 25 years in the culinary world, Ms. Boller has served as executive chef at a number of restaurants. She also runs her own catering company. Holder of a BSc from Providence College, she has also earned a degree from the International Culinary Center.
After Ambassador Kennedy’s resignation, Ms. Boller decided to remain in Japan, a country she has come to love. Today, she travels across Japan researching the cuisines that are rooted in the country’s unique lands and localities, while also devoting her time to numerous other projects, and returning to the U.S. for all of Ambassador Kennedy’s major events.
Agency for Cultural Affairs, Litstock