Papa Shogun | Raleigh, NC
At Papa Shogun, Tom – the chef/owner – takes the unconventional path of creating classic Italian dishes that incorporate traditional Japanese ingredients and techniques as well as inventing Japanese dishes that use Italian ingredients and techniques. Tom honed his craft under Wylie Dufresne at WD-50, Mario Carbone and Rich Torrisi at Carbone and Parm in New York City, and Matt Kelly at Mateo in Durham.
Tom has also helped open and run restaurants in Los Angeles and Florida. Papa Shogun represents his and the experienced team's vision of giving diners new perspectives on familiar foods in a refined yet fun environment.
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Tom is participating in the Sustainable Classroom on Friday, October 18 and the VIP experience at the Fall Fête on Saturday, October 19.