Ryogo Tahara, born in Hokkaido, Japan, in 1983, is a chef recognised for his refined and innovative approach to contemporary cuisine. He began his career in Sapporo before moving to Italy in 2010, where he deepened his understanding of regional Italian traditions while working in highly acclaimed kitchens in Piedmont and Naples. These formative years shaped his respect for craftsmanship, seasonality, and expressive flavour.

Returning to Japan in 2015, Ryogo spent three years as sous-chef under Hiroyasu Kawate in Tokyo, further honing his precision and creative discipline. In 2018, he opened Logy in Taipei, marking a defining moment in his career. The restaurant quickly gained international recognition, earning top-tier culinary distinctions and establishing itself as one of the most influential dining destinations in Taiwan.

Ryogo’s cuisine seamlessly blends Japanese precision with Italian warmth, resulting in dishes that are bold yet balanced, technical yet deeply expressive. His leadership and vision have positioned logy as a reference point for contemporary Asian fine dining, celebrated for its originality, elegance, and respect for ingredients.