Ryo Northfield attended the prestigious Tsuji Cookery School where many Michelin Star chefs were trained. 

Ryo’s career in Japan peaked during his head chef role under his master, the legendary French Iron-Chef Hiroyuki Sakai. To this day, Sakai still refers Ryo as his star protégé and continues to work together for culinary projects in Australia.

Ryo has been at the forefront of modern French-Japanese cuisine movement. His fame in Australia started when he claimed the role of Executive Chef at Duck Duck Goose before he spent 4 years at hatted restaurant Galileo in The Observatory Hotel in Sydney.

Followed by Heirloom Modern Japanese Restaurant, where he pioneered a new style of modern Japanese cuisine. 

Currently he consults cafe and restaurant businesses in Melbourne. He also provides premium private dinning and corporate catering.

You can find his humble creations on his Instagram Assiette De Parti. He’d love to come and meet you.


Chef Ryo and team add creativity, innovation and consultant for your own party or event in any venue.
Assiette de Parti can be relied upon to create mesmerising catering according to any event brief. So please get in touch, we’d love to come and meet you. We believe you’ll be impressed.
Chef Ryo and team will bring impressible experience to you. We will design your own degustation for your special occasion.
Please feel free to ask us any enquiries. We are look forward to hearing from you!


Chef Ryo has over 20 years experience in restaurant & cafe operation management and concept development.
Approach to help improve your business and increase profits.
  • Concept development
  • Create menu, recipe
  • Establish operation system
  • Finance advice, strategy
  • Team management
  • Recruitment
Feel free to reach out for more details.


Japan 1998-2006

Apprenticeship to managing the restaurant as executive chef, Ryo spent meritorious training period in Japan for 8 years. 

Beginning in the French restaurant Dantes, a small 16-seater, aiding the owner chef in the kitchen and take care of customers on the floor. This two-year stint was followed by a year at Papier Luna, a casual French eatery.

It wasn’t until he began at Iron Chef Hiroyuki Sakai’s eponymous restaurant La Rochelle Osaka as Commis-chef that Ryo started to make a name for himself. After 2 years, he was promoted to Sous chef and was quickly promoted again to open Modern Restaurant Tapas as head chef. After a year, he returned to La Rochelle as executive chef.

Sydney 2006-2010

Ryo met owner of 1-hat Japanese restaurant Azuma and started as Pastry Chef. 

Ryo moved to 1-hat restaurant Galileo in the Observatory Hotel as Chef-de-partie. He was trained by executive chef Haru Inukai and Masa Yomoda from 3-michelin starred restaurant Joel Robuchon in Tokyo.

Melbourne 2010-current

Ryo was offered in Melbourne as executive chef of Duck Duck Goose. Ryo is at the forefront of the cuisine modern French-Japanese movement.

Afterwards, Ryo moved to Heirloom Modern Japanese Restaurant as executive chef and created new style of Japanese cuisine.

Currently Ryo has own business called Assiette De Parti. Create, consult, coordinate premium private dinning, catering and cooking master class.

best shots



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