“Kitchen life has always felt natural to me,” Masashi Horiuchi smiles. The good-natured executive chef of Entier and Potager sits opposite me in Potager’s impressive dining room, where I face the open kitchen. “Many people think that being a chef lacks work-life balance, but since I started cooking, I’ve felt that the challenges along the way have been instrumental in shaping who I am today,” he continues.
Horiuchi began cooking at the age of 16 but his exposure to