Trevor Blyth has lived in Japan since 2001. He and his wife Hiromi are the owners of the online Japanese cooks shop, Cook Tokyo.
He trained with Michel and Jean-Michel Lorain at La Côte Saint-Jacques in France.
Trevor learned his craft in 1, 2 and 3 Michelin starred restaurants and luxury hotels in Britain and France and in 1996 was the winner of the Roux Scholarship. He served his stage with Michel and Jean-Michel Lorain at La Côte Saint-Jacques in France and maintains that winning the award had a greater bearing on his development as a chef than any other single event in his entire career history.
In Japan, as a Head Chef in the Nagano countryside, Trevor produced a book and TV programme for NHK (the national broadcaster) about blending British and Japanese food culture. Three years later he moved to Tokyo where he married his wife Hiromi and became Executive Chef of the luxury French/Asian fusion restaurant, Kayumanis in Tokyo’s fashionable Ginza district.
In 2006 Trevor and Hiromi opened their own restaurant, The White Fox in Oji, north Tokyo, specialising in combining Japanese and Western ingredients and cooking techniques to create a unique and individual modern cuisine. In 2007 Trevor was awarded first prize in the Eat-Japan International Original Sushi Competition and The White Fox was listed in the top 5 contemporary restaurants in Japan, every year from 2009 to 2014 in the Asia-wide Miele Guide. www.thewhitefox.jp
Their online e-commerce business Cook Tokyo was launched in 2014. The Cook Tokyo website provides detailed information about Japan’s unique cooking products and English language access to the highest grade traditional Japanese ingredients which are otherwise not available to chefs and restaurants outside Japan. www.cooktokyo.com
In August 2015 after 9 years of successful trading at The White Fox in north Tokyo, Trevor decided not to renew the buildings rental contract in Oji as he wants to further develop his cuisine concept at a larger Central Tokyo location. Trevor is currently seeking investment to enable him to realise his new restaurant project.
He has written several articles about cooking in Japan for various international food and travel publications and also appears regularly as guest chef on the NHK World, Delicious Japan programme. In 2012 he and Hiromi arranged a gastronomic tour of Japan for Michel Roux and 16 former winners of the Roux Scholarship competition.
He says of the scholarship:
“The Roux Scholarship is unique amongst cooking competitions. As a competitor you are encouraged to be creative and innovative in designing and cooking your own dish for the semi-finals. For those who progress to the final, your classical knowledge is then tested. The winner is given an invaluable opportunity to train in a Three Michelin star restaurant of their choice and also becomes a member of the Roux Scholars club.”
“Made up of all the past winners, the club sets the Roux Scholarship aside from all other cooking competitions worldwide. It is a unique network encouraging and enabling like-minded professional chefs to exchange news, views and ideas and join culinary trips around the globe, which are enjoyed not only for the educational content but also for the good humor and camaraderie of the scholars. For me personally, especially now that I live in Japan, it is a great way to keep up with the latest happenings within the UK culinary circuit.”
“Once you win the Roux Scholarship you are a Roux Scholar for life and I would highly recommend all young chefs enter and keep re-entering until they win.”