Joined the AWR Ohana: April, 2016
From: Chiba, Japan
Graduated: Tokyo Cooking Culinary Academy, 2004
Sous Chef at Nomad in Jumeirah Creekside Hotel in Dubai; Supervising Cook at Motif in St. Regis Monarch Beach California, Supervising Cook at Grand XIV Hamanako Resort in Shizouka, Japan; Chef de Partie at Ze Kitchen Galerie in Paris, France.
What is your favorite dish to make for other people?
Seafood pasta or any Japanese dish.
Why did you go into the restaurant industry?
Because when I was trying to decide about my future, my brother said that it would be very cool and it would make him proud to see me as a chef.
Failure is never trying anything.