Chef profile: Leonard Tanyag, executive chef, Los Mochis

Tell us a bit about yourself
I’m all about bold flavours, clean execution, and food that brings comfort while respecting tradition. I was born into a family of chefs in Yamanashi, Japan. it’s in my blood. I’ve had the chance to grow in kitchens from Japan to Australia, and now in London. At Los Mochis, I create dishes that blend Japanese precision with Mexican spice. It’s all about harmony between cultures, ingredients, and the people we cook for.

 

What’s your favourite thing about where you work?
There’s always good energy. We work as one team, connect with our guests, and turn every service into a shared experience.

 

What was your first job in catering?
Sushi Itamae in Yamanashi. That job taught me discipline and the value of every ingredient. It shaped how I cook today.

 

What do you do to relax?
I read historical cookbooks and cook traditional home-style food.

 

Which is your favourite restaurant?
Noguchi Jiro in Japan. It’s pure inspiration.

 

What’s your favourite hotel?
Sauvé Casa Boutique in Oaxaca

 

What is your favourite drink?
Paloma Mezcal. It’s always my go-to at any bar I visit 

 

Which ingredient do you hate the most?
None. Every ingredient has a role to play if you know how to use it.

 

What’s the best piece of advice you’ve received?

“Sharing is caring.” It’s stuck with me. As a chef, that’s what we do, we share flavours, stories, and joy through food with our team and with our guests. 

 

Which person gave you the greatest inspiration?
Markus Thesleff, CEO and founder of Thesleff Group. He’s a mentor, a fellow foodie, and someone I’ve learnt a lot from. We’re always bouncing around ideas for what’s next.

 

If you hadn’t gone into catering, where would you be?

Probably an engineer like my dad… but I think chefs are engineers in a way.

 

Describe your ultimate nightmare.
The fire alarm going off during a packed service. Complete chaos

 

Tell us a secret…

I’m scared of the sea. Sounds odd, I know, especially since I used to surf and talk about how much I love the ocean. But one day, I was chatting to a guest and they asked, “With all the fish you’ve cut in your life… aren’t you afraid they’ll come for you?” It got in my head. Now every time I step on the sand, I feel like I’m being watched. I can handle a boat, but I haven’t gone back in the water for six months. I think the fish are plotting their revenge.

 

What irritates you most about the industry?
Food waste. It really bothers me. That’s why I love ingredients like wasabi, it’s completely zero-waste. We use the leaves, the root as garnish, and ferment the stem for seasoning all at LUNA Omakase and JUNO Omakase

 

Who would play you in a film about your life?
Jo Koy, for the laughs, I like to be light-hearted in the kitchen 

Tom Cruise, who is all about sharing, and that’s a big part of who I am

Jeremy Allen White from The Bear, because no matter what happens inside the kitchen and out, you keep going. 

 

What is your favourite prepared product?
Nissin Ramen. After a long shift, it’s the perfect fix, quick, comforting, and no fuss.

 

Who would be in your “fantasy” brigade?
Chef Gordon Ramsay. I admire his intensity and leadership in the kitchen. He sets the bar high, and I respect that.