Vie Infinity by chef Ryogo Ozawa
“Vie means life in French, and the number 8 symbolizes infinity. At Vie8, I interpret this spirit through the idea of “An inspiring life carried forward”.
I’ve always believed that a chef’s journey has no final destination. We are eternal travelers. As the seasons shift, ingredients transform. As techniques evolve, I have to keep learning, exploring, and getting better at what I do, every single day. Over the past decade, I’ve spent years traveling and training in world-renowned kitchens across 16 countries. Not chasing titles, but understanding.
Vie8 exists to mark that journey, over 20 years of experience, an endless stream of inspiration and values carried forward. Here, each dish is a moment of discovery, and what is experienced within these walls keeps living on.”
From an inner calling to Vie Infinity
1984
– At two years old, Ozawa wandered into his father’s French kitchen, where the sight of white uniforms and tall chef’s hats left a lasting impression.
– At two years old, Ozawa wandered into his father’s French kitchen, where the sight of white uniforms and tall chef’s hats left a lasting impression.
1988
– From the age of six, Ozawa began practicing kendo. It was there he realized true focus comes only when the body learns to release. This discipline had shaped the way he would later cook.
– From the age of six, Ozawa began practicing kendo. It was there he realized true focus comes only when the body learns to release. This discipline had shaped the way he would later cook.
2015
– After graduating from Himeji Dokkyo University and training in kitchens across Tokyo and Kobe, Ozawa moved to France.
– In Reims, at the three-Michelin-starred L’Assiette Champenoise, he encountered the idea of “listening to the ingredients”, stripping away excess to reveal their essence. That foundation shaped his technical base, but it was years of travel that broadened his perspective.
– After graduating from Himeji Dokkyo University and training in kitchens across Tokyo and Kobe, Ozawa moved to France.
– In Reims, at the three-Michelin-starred L’Assiette Champenoise, he encountered the idea of “listening to the ingredients”, stripping away excess to reveal their essence. That foundation shaped his technical base, but it was years of travel that broadened his perspective.
2016 – 2018
– While based in France, Ozawa began working closely with Hong Kong, joining Le Rêve at its early stage as Head Chef.
– His path quickly expanded as he was appointed Executive Chef of LUBUDS Group, one of Hong Kong’s leading F&B groups operating across Hong Kong, Mainland China, and Macau.
– During this time, he was also involved from the ground up in the opening of ANA Ten (天穴), a modern high-end Japanese restaurant at Harbour City, and served as Consulting Chef for Noritake’s Hong Kong restaurant division, further shaping his understanding of how cuisine, culture, and presentation come together at the table.
– While based in France, Ozawa began working closely with Hong Kong, joining Le Rêve at its early stage as Head Chef.
– His path quickly expanded as he was appointed Executive Chef of LUBUDS Group, one of Hong Kong’s leading F&B groups operating across Hong Kong, Mainland China, and Macau.
– During this time, he was also involved from the ground up in the opening of ANA Ten (天穴), a modern high-end Japanese restaurant at Harbour City, and served as Consulting Chef for Noritake’s Hong Kong restaurant division, further shaping his understanding of how cuisine, culture, and presentation come together at the table.
2020-2023
– Ozawa’s path led him to Shenzhen, China, where he took on the role of Head Chef at GEN – Japanese Cuisine (厳・日本料理)
– Alongside his work there, he continued to collaborate beyond his own kitchen. In 2020 and again in 2021, he took part in collaborative dinners with 102 House (壹零贰小馆) in Shanghai (now recognized with two Michelin stars), exploring a dialogue between Cantonese and French cuisine. During this period, he was also invited as a Guest Chef for 5J (Cinco Jotas), the world’s leading jamón brand.
– In 2022, Ozawa joined be ECHOES and took on the role of Executive Chef, further expanding his experience across cultures and traditions.
– Toward the end of his years in China, Ozawa was recognized as a Lifetime Member of Disciples Escoffier International – China Delegation, becoming the first Japanese chef to receive this distinction in Beijing.
– Ozawa’s path led him to Shenzhen, China, where he took on the role of Head Chef at GEN – Japanese Cuisine (厳・日本料理)
– Alongside his work there, he continued to collaborate beyond his own kitchen. In 2020 and again in 2021, he took part in collaborative dinners with 102 House (壹零贰小馆) in Shanghai (now recognized with two Michelin stars), exploring a dialogue between Cantonese and French cuisine. During this period, he was also invited as a Guest Chef for 5J (Cinco Jotas), the world’s leading jamón brand.
– In 2022, Ozawa joined be ECHOES and took on the role of Executive Chef, further expanding his experience across cultures and traditions.
– Toward the end of his years in China, Ozawa was recognized as a Lifetime Member of Disciples Escoffier International – China Delegation, becoming the first Japanese chef to receive this distinction in Beijing.
2024
– During a trip to India that began simply as travel, Ozawa grew close to a local chef and unexpectedly found himself working at MASQUE in Mumbai, one of the country’s most respected fine-dining restaurants, ranked No.68 on The World’s 50 Best Restaurants list. There, he further developed his understanding and technique in spices and fermentation.
– That same year, he was also appointed Ambassador Chef for BRAGARD in China, a recognition from the world’s leading Michelin-level chef uniform brand.
– During a trip to India that began simply as travel, Ozawa grew close to a local chef and unexpectedly found himself working at MASQUE in Mumbai, one of the country’s most respected fine-dining restaurants, ranked No.68 on The World’s 50 Best Restaurants list. There, he further developed his understanding and technique in spices and fermentation.
– That same year, he was also appointed Ambassador Chef for BRAGARD in China, a recognition from the world’s leading Michelin-level chef uniform brand.
01/2025
– Ozawa visited Vietnam. Once again, what was meant to be a short visit turned into something more. Through the land, its flavors, and the people he met, new relationships began to form.
– Ozawa visited Vietnam. Once again, what was meant to be a short visit turned into something more. Through the land, its flavors, and the people he met, new relationships began to form.
06/2025
– And so, Vie8 was born, from the idea that a meaningful life, like a well-prepared meal, can be passed from hand to hand. An inspiring life carried forward.
– Here, Ozawa brings together Japanese tradition and French technique, while honoring Vietnamese ingredients, seasonality, and the people behind them.
– And so, Vie8 was born, from the idea that a meaningful life, like a well-prepared meal, can be passed from hand to hand. An inspiring life carried forward.
– Here, Ozawa brings together Japanese tradition and French technique, while honoring Vietnamese ingredients, seasonality, and the people behind them.
12/2025
– Housed in a restored French villa surrounded by lush greenery, Vie8 offers a calm, intimate atmosphere. At its heart is an open kitchen, a space Ozawa proudly calls his theatre.
– From preparation to the final plate, every movement becomes part of the infinite loop chef lives by.
– Housed in a restored French villa surrounded by lush greenery, Vie8 offers a calm, intimate atmosphere. At its heart is an open kitchen, a space Ozawa proudly calls his theatre.
– From preparation to the final plate, every movement becomes part of the infinite loop chef lives by.
02/2026
– Vie8 is opening to welcome our dearest guests.
– Vie8 is opening to welcome our dearest guests.