Chef Instructor Cuisine
After obtaining his Diplôme de Cuisine in 2006 and Diplôme de Cuisine professionnel from Le Cordon Bleu Paris institute, Norihisa Semboshi began his career as an intern at the 1 Michelin-starred restaurant Les Gorges de Pennafort in Callas.
Norihisa Semboshi went on to work as Japanese chef de partie at the Bar Vendôme at the Ritz from 2007 to 2009, then chef de partie at Le Bristol hotel, three Michelin stars, and the 114 Faubourg restaurant, 1 Michelin star. He was then hired as chef de partie at the 2 Michelin-starred restaurant Le Cinq from 2012 to 2014.
In 2015, Chef Semboshi began his international career, working as sous-chef at Il Lago, a 1 Michelin-starred restaurant at the Four Seasons Hôtel des Bergues in Geneva, Switzerland. He went on to become Head of R&D at SPC Groupe in Seoul, South Korea. He then worked as executive sous-chef at the Hyundai Motors Group’s Haevichi Hotel & Resort and chef of the French gastronomic restaurant Milieu from 2018 - 2023, in Korea.
Upon his return to France, Norihisa Semboshi became executive chef of Bar Long, in charge of Room Service, Banqueting and the La Cuisine restaurant at the Royal Monceau - Raffles Paris where he remained until 2025.
Chef Semboshi joined Le Cordon Bleu Paris institute team of Chef Instructors in 2025.
