Born in Osaka Prefecture. Moved to the US in 2009. He honed his sensibilities and acquired skills at Michelin-starred restaurants in LA and NYC under the guidance of Joachim Splichal, winner of the James Beard Award, considered the Oscar of the culinary industry. For two consecutive years, he has served as Japan's representative chef for events such as the Emmy Awards ceremony, a private event at Tiffany & Co. in NYC, and receptions for former Prime Minister Abe and other presidents and state guests held at the residence of the Japanese Ambassador to the United Nations. He currently promotes a sustainable society through multifaceted social contribution activities through food, known as "Social Food Gastronomy," and serves as a project advisor for the Japan Sustainable Restaurant Association.

Executive Chef and Deputy General Manager THE CAPITOL HOTEL TOKYU. Born in Kanagawa Prefecture. After graduating from a culinary school in Osaka, he joined a hotel in Ehime Prefecture. At the age of 26, he went to France to study French cuisine in earnest. After returning to Japan, he joined NAGOYA TOKYU HOTEL in 1987. In 2001, he became the chef of "Coucagno" at CERULEAN TOWER TOKYU HOTEL, and in 2007, he won one star in the Michelin Tokyo '08. In 2008, he became the executive chef of THE YOKOHAMA BAY HOTEL TOKYU, and in 2017, he also served as deputy general manager. He has held his current position since April 2019. In addition to continuing to explore new culinary worlds through the pursuit of hospitality that leaves a lasting impression on customers and the creation of menus inspired by paintings, he is also committed to training the next generation of chefs.