Jun is Head Chef and owner of The Ninth, a contemporary restaurant in the heart of London’s buzzy Fitzrovia. The warm and inviting restaurant serves up simple but refined French-Mediterranean style dishes which are all made for sharing. Having only opened in November 2015, Jun’s hotly anticipated opening of his first solo restaurant since The Pearl has received glowing reviews and a busy restaurant!
With over 20 years’ experience working London’s top restaurants such as Le Gavroche, The Restaurant Marco Pierre White and The Square, where he was trained in classic French cuisine by Marco Pierre White, Phillip Howard and The Roux brothers. The US-born, UK-raised chef Jun Tanaka has become a household name in the restaurant industry as well as a recognised face on television.
In 2004, Jun became the Executive Chef at the Pearl Restaurant & Bar – the showpiece of the Renaissance Chancery Court Hotel in Holborn – where developed and refined a unique, modern take on traditional French cooking: a precise and sensitive approach that focused on showcasing and accentuating the very best seasonal ingredients. During his tenancy at the Pearl, he was awarded three AA rosettes.
Jun’s cookbook Simple to Sensational was published by Simon & Schuster in 2008. Jun’s career in television dates back to 2006, when he presented his own series – Cooking It on Channel 4. He has since been a regular on BBC1’s Saturday Kitchen, UKTV’s Market Kitchen and BBC2’s Something for the Weekend. He has also appeared on various other shows such as Masterchef, Michel Roux Jr’s Food & Drink, and Food Network US’s Chopped, where he won the title of Chopped Grand Champion in 2013.
In 2010, Jun launched an innovative street food business – Street Kitchen, with his friend and business partner Mark Jankel. Street Kitchen is committed to making gourmet food really accessible. Originally devised as bistro style take-away lunch menu for busy Londoners, they are based across several Airstream kitchens and a Battersea ‘Hatch’ serving lunch daily and now breakfast as well.