日本で懐石料理を修業し、米国・豪州で料理長・総支配人として活躍。
医学・栄養学の視点を融合し、次世代の日本料理の可能性と知識継承に取り組んでいる。
Trained in Kaiseki cuisine in Japan, he served as Executive Chef and General Manager in the U.S. and Australia, sharing Washoku culture.
Integrating medicine and nutrition, he explores the future of Washoku and is dedicated to passing on its knowledge.
