He was appointed executive chef when the hotel opened in 2001. Since then, he has acted as the hotel's general producer for its cuisine. He boldly takes on new challenges through cooking, and the dishes he creates from his rich sensibility are described as aggressive and passionate. His warm personality also earns him great support from customers. With the theme of "cultural exchange," he is friendly not only with the culinary world but also with notable people from various fields, including cultural figures, opera singers, and wine makers, and has hosted many dining events in collaboration with them. His dishes, decorated with innovative expressiveness, have impressed many guests. He is also actively involved in food education activities, aiming to help children become "food independent" and "develop the five senses" through food.
In 2017, he became the 7th president of the Escoffier Association of Japan.
In 2018, he was awarded the Agricultural Merit Officer by the French government in recognition of his contributions to the spread of French food culture.
In 2019, he became executive chef TOKYU HOTELS.
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 Order of Merit (MOMAJ).
In the same year, he was awarded the Outstanding Technical Advisor (No. 0048) by the All Japan Chefs Association.
In 2022, he became Executive Managing Executive Officer of TOKYU HOTELS, Ltd.
Professional Director of the Japan Association of La Chaine des Rotisseurs
Advisor, Japan Food Culture Council
Director of the Japan Rice Flour Association
And that brings us to the present.

Born in 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 trained at restaurants in Shiga Prefecture, Ishikawa Prefecture, and other areas, before moving to Tokyo to continue his training at Nadaman.
He joined The Capitol Hotel Tokyu when it opened in 2010 and further honed his skills at the Japanese restaurant "Suiren."
In March 2021, he was appointed head chef of CERULEAN TOWER TOKYU HOTEL.
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.