Chef Biography
Masataka Kobayashi was born in 1939, and as a youngster in Tokyo, Masa was introduced to Western foods by his father, a food dealer, who encouraged his son to pursue a culinary career, saying “he would never go hungry”.
Masa decided at the age of 16 to become a chef in the French manner of cooking. At the age of 21 he joined the Palace Hotel to work for a Master Chef who trained under Escoffier. His teacher insisted that he train in Switzerland and at the Maurice Hotel in Paris, before moving to the United States to work at LePlaisir in NYC. He then left for California to work at L’Auberge de Soleil in the Napa Valley wine country.
In 1982, the Great Chefs team went up there to talk to him about appearing on the new Great Chefs of San Francisco PBS television series. He was very non-committal, and was the first chef not to jump at the chance to be on TV. That night back in San Francisco, having dinner with our old friend, Bill Kimpton, we were advised that Masa was leaving and going to open a new restaurant with Bill in his first hotel and that yes, he will work with our team. A year later in July 1983, Chef Masa opened Masa’s in the Vintage Court Hotel and prepared three dishes for Great Chefs.
A year and a half later, Chef Masataka Kobayashi was murdered in his San Francisco apartment, but the restaurant continued for years until January 2013 when it closed.
Recipes
Medallions of Veal with Sauce Nantua and Wine-Butter Sauce
Serving: 2 Print Medallions of Veal with Sauce Nantua and Wine-Butter Sauce By Great Chefs November 17, 2015 Lightly sauteed veal medallions sandwich mushroom filling with bits of foie gras. For this formal service, the medallions are served on a bed of wilted spinach and surrounded by Sauce Nantua, a crayfish-based sauce. The plates are […]
Baby Salmon Stuffed with Caviar
Serving: 2 Print Baby Salmon Stuffed with Caviar By Great Chefs November 17, 2015 Chef Kobayashi would point out that “Escoffier said a red wine sauce with bone marrow for a fish dish is a classic. Almost everything goes back to Escoffier.” And so his baby salmon is treated to red wine sauce, not to […]
White Chocolate Mousse in an Almond Cookie Shell
Serving: 6 Print White Chocolate Mousse in an Almond Cookie Shell By Great Chefs November 17, 2015 This lovely mousse is served in a crunchy almond cookie shell. The mousse is flavored with white chocolate and rum. The pale colors of the mousse, shell, and crème fraiche are accented by raspberry puree designs. Ingredients Almond […]
Green Pasta with Tomato Sauce and Basil
Serving: 4 Print Green Pasta with Tomato Sauce and Basil By Great Chefs November 17, 2015 Colorful basil-flavored pasta is tossed with herbed tomato sauce, then served with more of the same sauce. Pasta, basil, and tomato — simple, and delicious together. It may seem strange that Masa was such an expert with pasta, but […]
Pasta with Cream Truffle Sauce and Fresh Mushrooms
Serving: 4 Print Pasta with Cream Truffle Sauce and Fresh Mushrooms By Great Chefs November 17, 2015 Beginning with basic pasta, Masataka Kobayashi adds elegance with chopped truffles and Madeira in cream sauce. He garnishes the dish with more chopped truffle and a mixture of wild mushrooms. Ingredients Pasta Flour – 1 cup (70% semolina; […]