Chef Residency Program in Takigahara 2025 Spring

Dear Takigahara community,

I’m so looking forward to coming to Komatsu very soon! My name is Aly *sparkling* Beveridge. I am an American chef, researcher, and artist based in Denmark. My academic background in climate studies and theatre. For the past five years, I have been working in fine dining and food systems research in Copenhagen.

My research and artistic practice involve observing, modifying, and responding to cultural and social structures within food systems. I use auto-ethnography as my primary research method to measure how my own relationship to food changes by foraging, fermenting, cooking, and eating.

I am curious about how my own observations, parameters, and perspectives shift over time through sensory exposure. By training my hands and palate to cook and eat better, I reshape my relationship with food– and, by extension, to nature.

My practice focuses on how my own sensory perception shapes how I see the world around me, both from physiological and ecological perspectives, to explore how taste and landscape influence one another.

Food and cooking are also my primary media for communicating these ideas, and the meals I create focus on bringing ecological conversations to the table through a meal.  The design of a meal begins at the selection of materials, by considering many factors that determine flavor: the genetic diversity of the seeds at the table, the interhuman supply chain, the microbial communities that develop flavor. I am especially interested in how the many psychosomatic components of a meal affect the overall perception: particularly how interpersonal dynamics influence the sensory experience of eating, and how these factors can be manipulated to shape our experience. 

I am so eager to taste, learn, and experience Ishikawa. My dinners at Takigahara Farm will explore the concept of biodiversity through the lens of my own immersion in Japanese culture. These meals will serve as my reflections on my own experience in the nature and community surrounding Takigahara Farm, viewed through the lens of my own cultural background, which I humbly offer to you.

Bringing my artistic practice to the Takigahara community is truly a dream come true. I can’t wait to taste, explore, and cook with you!

Aly 

Dinner Details

This dinner series is a exploration of biodiversity. Aly will use local seasonal ingredients to create meals which celebrates the biodiversity amongst which we all live. . Guests will taste, discuss, and digest in a communal dining experience. Aly’s dinners are for those who have a taste for seasonality, biodiversity and the joy of sharing a delicious meal with a other curious eaters. Please join us and let Aly take you on an evening of thoughts and flavors.

Week 1 * 18-19th April
Week 2 * 25-26th April
Week 3 * 3-5th May
Week 4 * 9-10th May

Time｜18:30-21:00（Doors open 18:00）
Price｜¥5,500 (incl. tax) ※Drinks excluded.
Stay｜For accommodation please go to “BOOK NOW” at the top of screen.
Reservation｜Deadline for reservations are 4 days prior to the dinner.
Please reserve with Takigahara CRAFT&STAY by info@takigahara.com or phone 0761-46-5621.

Hosted by

ishinoko kitchen & TAKIGAHARA