Chef Mitsunobu Nagae is the owner and executive chef of Tribeca’s elegant French restaurant, l’abeille, and also serves as Corporate Executive Chef for Kuma Hospitality Group. Born in Japan, he began cooking at 15, preparing meals for his sisters in a single-parent household. His early curiosity for food quickly grew into a passion, leading him to study at the Tsuji Culinary Institute in Lyon, France, where he was named Student of the Year.
After graduating, Nagae trained in prestigious French kitchens, gaining invaluable experience with acclaimed chefs such as Régis et Jacques Marcon and Christian Le Squer. In 2008, he joined Château Restaurant Joël Robuchon in Tokyo, where he was mentored by renowned chefs including Alain Verzeroli and Yuichiro Watanabe. He has since held senior positions at celebrated restaurants including e.t.c. (Paris), L’Osier (Tokyo), and L’Atelier de Joël Robuchon (New York).
Chef Mitsu draws inspiration from local markets, imagining innovative flavor combinations while respecting the traditions of French cuisine. His thoughtful approach and dedication to excellence have earned him widespread recognition and numerous culinary accolades, establishing him as a leading figure in contemporary French gastronomy.
