Research and Development Chef

Joined the AWR Ohana: 2006

From: Japan & California

Graduated in: East Asian Cultures & Languages with a Minor in Business, Culinary Arts

Previous Experience?

Worked in Accounts Payable for Bodum, but realized my love for food was greater than anything, so I pursued a culinary degree at the California Culinary Academy in San Francisco, and paved my path to becoming a chef. I came to AWR for an externship, and ended up staying and working my way up from prep cook to sous chef to now Chef de Cuisine.

What is your greatest food memory?

My greatest food memory is my dad’s beef tomato and charsiu.

What is one thing that you never thought you’d like to eat growing up, but now love?

Growing up, I always loved eating. I wasn’t very picky. You can even ask my mom, she says eating was my favorite hobby ☺ and every picture of me has me with food in my hands, or eating or drinking.


Everything happens for a reason.


Assistant Wine Director
Restaurant Manager
Vice President, Development
Director of Operations
Wine Director
Marketing Manager
Research and Development Chef
Human Resources Manager
Chef de Cuisine