He is a passionate culinary innovator, crafting vibrant dishes that draw from the finest ingredients. With 6 years of experience working in an Italian restaurant in Yokohama under his belt, he has gained the recognition to take on more creative cooking endeavors as the chef of both Sangubashi LIFE Son and Daikanyama HyLifepork TABLE in Tokyo, Japan. His enthusiasm for food shines through in every delightful dish he creates, constantly pushing boundaries to develop unique recipes regardless of genre.
Corporate Chef, HyLife
Chef Jean-Philippe Charpentier, known as JP, has spent the past 20 years crafting innovative and mouthwatering dishes wherever he goes.
Hailing from the charming town of Les-Mees in Southern France, JP’s passion for cooking began at a young age. Inspired by the quality and tradition of the small family restaurants he frequented with his loved ones, he embarked on his culinary journey.
At just 14 years old, JP graduated from the esteemed Centre de Formation Rene Villeneuve a Digne les Bains in the South of France. He then honed his skills and expertise in various French establishments, including La Marmite Du Pecheur, renowned for its seafood, and the prestigious one-star Michelin restaurant, La Bonne Etape.
Driven by his thirst for new challenges and desire to elevate his craft, JP embarked on a role as Sous Chef at The Little Havana, a Cuban restaurant, immediately after completing his studies at age 18. Later, he was invited to become a partner in the opening of an Italian restaurant, where he showcased his talents for two years. Fuelled by his passion, enthusiasm, and unwavering expectations for exceptional fish cuisine, JP returned to La Marmite Du Pecheur, this time as Sous Chef.
In 2011, a thrilling opportunity presented itself to Chef JP – a chance to lead as Chef du Cuisine at Cassis Bistro, a French restaurant in Canada that prided itself on locally sourced ingredients and authentic French dishes. After three successful years at Cassis, JP was entrusted with opening a new venture, Suzette Bistro. From guiding its construction to hiring staff, JP ensured its triumphant launch.
Now, Chef JP Charpentier brings his wealth of diverse experience and culinary expertise to HyLife, where he serves as the Corporate Chef, spearheading innovative culinary initiatives.