Jumpei Kuroda

A series of photographs featuring Chef Jumpei Kuroda and his dishes, crafted and presented at the I Due Buoi Rossi restaurant in Alessandria.

Photo and words: Lorenzo Morandi

Jumpei Kuroda was born in 1982 in Okayama, in Southern Japan. He studied the culinary arts in Osaka, where he also learned about international and European cooking. During and after his studies he worked in different restaurants in Osaka until, determined to learn about Italian culture and further his skills, he moved to Florence, where he worked and lived. He travelled widely and visited some of Europe’s most prestigious restaurants and spent time in important kitchens across Italy: in Udine, Ostuni, Alessandria. Today, Jumpei is the executive chef of Sant'Andrea restaurant in Friuli.

Jumpei Kuroda’s cooking is a synthesis of different traditions and cultures, amalgamated by an exceptionally unique personal experience. A profound respect for raw materials and the labours of the farmer, respected by Kuroda since he was a child, is evident in each dish he creates and composes.

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