The Chef and the Brigade

“I was born in 1980 in Miyazaki Prefecture. Coming from a farming family I was surrounded by local ingredients since a young age. I spent my early days running around the local hills and fields, soaking in nature; this of course influenced my interest in food and cuisine. In the year 2000, I graduated from the internationally renowned Tsuji Culinary School, Osaka, Japan, followed by a climb-to-the-top over 14 years of hard work and study, and personal tutelage by distinguished internationally renowned chefs: Chef Yashima of the Osuteria Enotekadaru Junjino Italian Restaurant, Kobe; Chef David Senia, of the "La Baie" French Restaurant, Ritz Carlton Hotel, Osaka; and Chef/Owner Kitamura, "La Grande Table de Kitamura", Nagoya.
I continue to actively work in association with Asia’s Top 50 Chefs and Secret Tables members through 4-Hands Collaborations, and create opportunities to ever expand my culinary repertoire of international favourites and professional techniques. Every day is a new adventure, every day the quality and variety of internationally-select food changes, and every day I hope to find new ways to please our customers in a manner that will draw them back to us when they reflect upon fine dining.”