He joined the current THE YOKOHAMA BAY HOTEL TOKYU in 1997 and served as chef at the main dining area "Cafe Tosca" for many years. After that, he became head chef at Akasaka EXCEL HOTEL TOKYU Tokyu before taking up the position of head chef at KICHIJOJI EXCEL HOTEL TOKYU in 2022. Due to his various food-related activities, he has been appointed "Miyagi Food Kingdom Ambassador" and "New Zealand Beef and Lamb Meister".

In 1982, after graduating from high school, he moved to Tokyo and joined Akasaka Szechuan Restaurant, where he trained under Chen Jianmin. In 1985, he transferred to Ikebukuro Szechuan Restaurant, where he was made head chef in 1992. In 2001, he was promoted to head chef of the Akasaka restaurant.
He is currently active as a lecturer at universities and cooking schools. In 2017, he was appointed executive chef and is involved in culinary instruction and training for the entire group. In 2020, he was selected as a "Contemporary Master Craftsman," an award given to people with outstanding skills in various fields.

In 2001, he joined Shisen Hanten and was assigned to "Shu-Chin Restaurant Chen" (Tokyo), where he has supported the restaurant since its opening. He has competed in many competitions and won many awards, including the gold medal in the hot dishes and seafood category at the 2004 "All Japan Chinese Cuisine Competition for Young Chefs."