Owner / Executive Chef

Chef Mitsunobu Nagae is the owner / executive chef of Tribeca’s warm, sophisticated and elegant French restaurant, l’abeille. Chef Mitsunobu also serves as Corporate Executive Chef for Kuma Hospitality Group. Born in Japan, chef Mitsunobu first started cooking at 15 years old and grew up in a single parent household where he would prepare lunch and dinner for his sisters. “Cooking started growing on me and I started experimenting with different cuisines. Fun fact: Béchamel sauce was the first French cuisine I tried making!”

Nagae’s passion quickly evolved into a career path, and he moved to Lyon, France in 2007 to attend culinary school at the esteemed Tsuji Culinary Institute. It was here that Nagae first became mesmerized by Joël Robuchon’s talent + cuisine– he watched a documentary about the chef that inspired his cooking philosophy + techniques. Before graduating, he received the school’s highest award, Student of The Year.

Motivated to work with the best chefs in the industry, his first chef position was at three-Michelin starred restaurant, Régis et Jacques Marcon in France. This foundation gave him the experience to land at Ledoyen, another three-Michelin starred restaurant in France helmed by Christian Le Squer in 2014.

In 2008, Nagae’s dreams were realized as he joined three Michelin-starred Château Restaurant Joël Robuchon in Tokyo. During this time, he worked alongside and was mentored by renowned chefs such as Alain Verzeroli and Yuichiro Watanabe. Since then, Chef Mitsu has held senior positions at Michelin-Star restaurants including e.t.c. (Paris), L’Osier (Tokyo) and L’Atelier de Joël Robuchon (New York).

Chef Mitsu finds inspiration for new dishes at the farmer’s market by seeing various ingredients he comes across and imagining the flavor combinations he can create. Each time he steps into the kitchen he puts thoughtful consideration to respecting traditions of French cuisine. At home, Chef Mitsu likes reading cookbooks while sipping his favorite coffee.

Group General Manager

Christophe Chatron-Michaud is the Group General Manager for KUMA HOSPITALITY GROUP, providing leadership to ensure the overall success of its three concepts, Michelins-starred l’abeille & Sushi Ichimura, and the intimate l’abeille à côté.

Born and raised in Megève, France, Christophe initially aspired to become a chiropractor. However, after graduating with a Baccalaureate Degree in Science, and while working as a server during summer breaks, he discovered a passion for the restaurant industry and began his career in the south of France at Two Michelin-starred restaurant L’Amandier de Mougins, and Three Michelin-starred L’Oasis.

At 22, he was offered his first management opportunity in Westchester, New York, where he honed his skills under the mentorship of renowned restaurateur Robert Meyzen at la Crémaillère. Over the next 30 years, he managed the restaurants of some of New York’s top chefs, including David Bouley, Jean-Georges Vongerichten, Daniel Boulud, Charlie Palmer, Gray Kunz, and the Joël Robuchon restaurants in New York where he worked closely with Chef Alain Verzeroli and Chef Mitsunobu Nagae on the opening of Shun, and Le Jardinier.

In joining the KUMA HOSPITALITY GROUP, Christophe is aligned with the ownership’s core values, and eager to reinforce the existing standards for optimal performance and spearheading the restaurant group’s next phase of development through its unwavering commitment to excellence.

On spare time, Christophe enjoys spending time with his family, being his wife Lissan’s kitchen prep-assistant, visiting restaurants, reading, streaming, playing tennis, and fitness activities.

Group Beverage Director

Pamela Walton is the Group Beverage Director at Kuma Hospitality Group. Previously, she served as Wine Director at Manhatta, overseeing its award-winning wine program of over 2,500 labels.

Originally from Western Massachusetts, Pamela began her hospitality career in Boston before moving to New York in 1995. She worked at Union Square Cafe and later Gramercy Tavern, where she trained under renowned sommelier Paul Grieco. She then became general manager and wine buyer at Blue Hill in Greenwich Village. In 2007, Pamela transitioned to wine wholesale, working with esteemed importers like Polaner, T. Edward, and Avant-Garde. She later returned to the restaurant industry as general manager at Market Table before joining Manhatta.

With extensive experience in both wine and hospitality, Pamela is passionate about making wine approachable and showcasing lesser-known regions alongside classic California and Burgundy vintages.