Born in Aichi Prefecture in 1959.
Graduated from the Faculty of Law, Keio University in 1982.
He joined Yamasa Chikuwa while he was in college.
In 2005, he became the seventh president and representative director of Yamasa Chikuwa.

He also works daily for external organizations, such as vice chairman of the Toyohashi Chamber of Commerce and Industry and chairman of the Honokuni Higashi Mikawa Tourism Bureau.
With the motto of "Put your soul into every meal," he lives a gourmet life (called "genbii" in Mikawa dialect) where the line between work and hobby is blurred, focusing on "delicious" day and night, imagining flavors, searching for ingredients, etc. Until recently, he only sold his products in the four Tokai prefectures, "not beyond Hakone, not beyond Hiei," but now he is expanding his sales channels, cherishing his connections with customers who share his "delicious" taste.

<Organization officials>
Vice Chairman, Toyohashi Chamber of Commerce and Industry
Honokuni Higashimikawa Tourism Bureau Chairman
Chairman of Toyohashi Tourism and Convention Association
Chairman of Toyohashi City Sports Association
Chairman of Toyohashi Handball Association
Aichi Management Association, Toyohashi Branch Chief

He was appointed executive chef CERULEAN TOWER TOKYU HOTEL when it opened in 2001. Since then, he has led and overseen the food and beverage department as the hotel's general producer of food. His dishes, created with a rich sensibility, are aggressive and passionate, and his attitude of always striving for greater heights without forgetting his spirit of challenge has earned him great support from customers.
With the theme of "cultural exchange," he has friendships with not only culinary world but also notable people from various fields, including intellectuals, opera singers, and wine makers, and has hosted many dining events in collaboration with them. He is also actively involved in food education activities that aim to help children become "food independent" and "develop the five senses" through food. He continues to play an active role as a driving force for food at TOKYU HOTELS nationwide and as an opinion leader on Japan's leading food culture.
In 2017, he became the 7th president of the general incorporated association "Association Escoffier of Japan."
In 2018, he was awarded the Agricultural Merit Officer by the French government for his contributions to the spread of French food culture.
In 2019, he became executive chef of TOKYU HOTELS, Ltd.
In the same year, he was awarded the "Contemporary Master Craftsman" award by the Minister of Health, Labour and Welfare in the 2019 Award for Outstanding Skilled Workers.
In 2021, he became the 6th president of the French Agricultural Merit Association (MOMAJ).
In the same year, he was awarded the Outstanding Technical Advisor Award by the All Japan Chefs Association (general incorporated association).
In 2022, he became Executive Managing Executive Officer of TOKYU HOTELS, Ltd.
In 2024, he became Honorary Chairman of the Escoffier Association of Japan.
And that brings us to the present.

<Other organization officials>
Professional Director of the Japan Association of La Chaine des Rotisseurs
Advisor, Japan Food Culture Council
Director of the Japan Rice Flour Association

Born Tokyo in 1972.

While helping his family in the kitchen, he discovered the joy of cooking. He felt joy when people told him his food was delicious, and decided to become a chef. After graduating from high school, he traveled around to famous restaurants in Shiga, Ishikawa, and other areas to continue his training.

He joined THE CAPITOL HOTEL TOKYU when it opened in 2010 and further honed his skills at Japanese Restaurant Suiren

In March 2021, he was appointed head chef of CERULEAN TOWER TOKYU HOTEL Ryotei Cerulean Tower Sukiya. In June of the same year, he was appointed head chef Japanese Cuisine SAKURAGAOKA.

With the spirit of "learning from the past for new discoveries," he strives to fuse the traditions of Japanese cuisine built by his predecessors with the evolution of the times. He is firmly convinced that he can infuse his customers with a spirit of hospitality in his seasonal dishes and make them happy.