Walter Ishizuka

And it is Monday again, 25 January 2021. In today’s episode I have the great pleasure to introduce a good friend and a former neighbour of ours in London, Walter Ishizuka, the Executive Chef at the vibrant and hip Hoxton Hotel in Paris.

In 2019, Walter and his family moved back to France, after spending more than 10 years in London, to join the Hoxton family, a series of open-house hotels, with a total of 10 hotels worldwide.

The company opened their first hotel in 2006 in Shoreditch, London. In 2017, the Hoxton Paris, Walters playground, opened its door, located in an elegant 18th century residence in Paris’s 2nd arrondissement. The hotel offers a total of 172 rooms under 3 categories, named Shoebox – Roomy – Biggy, with 3 restaurants and bars.

Besides London (3 Hotels) and Paris, you can find a Hoxton in Amsterdam, Chicago, Los Angeles, Portland, New York and soon in Rome. 

I am glad Walter took the time to answer my six questions, especially during these crazy times, as he recently launched “Rivié to go”, that gives you the option to pick-up your favourite dish or get it delivered, while the restaurants are closed. We talked about hospitality, leadership, and mentorship. His advice to the next generation, and his book recommendation.

If reading about Walter and his career is not enough for you, follow him on IG. Between all the fantastic food pictures, you will see great pictures of Walter cycling through the city of lights and his adorable twins, Henri & Mara. 

 Please enjoy the read and if you are ever in Paris, go ahead and order your mouth-watering Charcoal Veggie Burger right here. https://menus.thehoxton.com/hxtnpr/outlet/order/e2333c34-a26d-45c3-b3da-38218e51d07c?_ga=2.139478843.980429239.1611487067-1792168427.1611487067

Question 1: Where did you start your career?

Walter Ishizuka (WI): “Before starting my professional career, I studied 4 years at the culinary school in Lyon, France. Following my studies, I started working with the famous 3 Michelin star and Pope of the French cuisine, Paul Bocuse, at l’Auberge du Pont de Collonges. I believe this was the best experience to start as a young Chef and a real opportunity to learn the basis of the French cuisine, but also a way of working and a way of life.”

Question 2: What does hospitality mean to you?

WI: “To me Hospitality means a lot of different things, but most importantly it means creating memories through my cuisine, which is always my priority when elaborating and creating dishes or menus. Hospitality also creates a sense of family among colleagues; human beings that do not know each other at first have the same goal and passion, which is to deliver the best experience for their guests by working long and unusual hours.”

Question 3: Can you please share an anecdote you experienced, that shows the variety and beauty of our industry?

WI: “A big part of my job is to manage and develop the people that I have recruited. The beauty of being a Chef, is that I believe everyone can cook well if they have been trained properly. A good example is that I used to have a steward in my team, who one day came to see me and said he would love to be a Chef. I took him on as a Commis in the kitchen and within 5 years he became one of my Sous Chefs. His success is due to his love and passion for his job.”

Question 4: Have you had a mentor in your career? Who was it and did she/he give you an advice you still follow?

WI: “I have had two mentors throughout my career, one was M. Paul (Paul Bocuse). When I started my career in his restaurant, I received some important tips and advice which I took upon me throughout my career. I changed my way of thinking by seeing work more as a philosophy rather than a place I go to on a daily basis. When working on a project and I am in doubt, I often remember what M. Paul once told me that, if one believes that they already succeeded they have in fact still a long road ahead.

My second mentor is my father, who is a retired Chef. I inherited the same love for this line of work from him. He taught me the Japanese way, to never give up and when starting a new project, do it as well as you can, otherwise not to start at all.”

Question 5: What would you like to say to a hospitality/ tourism student/professional who recently started his/her career, at this right moment?

WI: “Be persistent; find the right place to start a career with a mentor who can teach you the spirit of work and a company which believes in its staff’s development.

Something important that I have noticed over the years is to be patient, not to rush, or be afraid to start from the bottom and learn the basics. The younger generation wants to go fast, however, a lot of things take time and repetition to master the knowledge and skills.”

Question 6: Do you have a book recommendation - this could be everything from a novel to an autobiography, etc. 

WI: “My book recommendation is Steve Jobs by Walter Isaacson. I like Jobs’ attitude because professionally he surrounded himself with only the best people to pursue his believes, which also made him a great leader. His goal was to make things simple, people from our days have a tendency to complicate or overthink.”

Walter, thank you so much for taking your time. Referring us to your favorite book, I would like to complete today´s episode with a quote from Steve Jobs. This is from his commencement address to Stanford University’s graduating class of 2015.

“Sometimes life’s going to hit you in the head with a brick. Don’t lose faith. I’m convinced that the only thing that kept me going was that I loved what I did. You’ve got to find what you love and that is as true for work as it is for lovers. Your work is going to fill a large part of your life and the only way to be truly satisfied is to do what you believe is great work.” 

Have a great week.