Our Chef

   Our chef, Koji Sonehara, comes from Japan where people are usually very serious about food. There he got his degree in French culinary training and started the career in a French restaurant in Tokyo’s 5-star Hotel Seiyo Ginza. In 2002, he came to Macau to work in Robuchon a Galera at Hotel Lisboa.

Koji has been the chef of La Bonne Heure since its opening in 2004.

   There he has been able to develop his culinary skills. His passion and philosophy for food is reflected in his meticulous attitude towards each process of the culinary preparation starting from the choice of ingredients to the finishing of the dish.  

  Although Koji defines his culinary training as mainly classical French, he also remains very open to evolving foreign cuisine trends. To his guests in La Bonne Heure, he is always ready to showcase his sense of creativity as well as to offer a personal commitment to quality and value.