PRESIDENT
Takumi Kawano
河野巧
Profile
Born in Nagoya, Aichi, Japan.
After rigorous training in kaiseki, Japan’s traditional multi-course cuisine, Takumi Kawano has worked as a head chef and general manager across Japan, the United States, and Australia. Today, he continues to expand the possibilities of next-generation Washoku by integrating perspectives from medical science and nutritional studies into his culinary work.
He mastered the essence of Japanese cuisine at the prestigious KORAIBASHI KITCHO in Japan. Overseas, he served as Executive Chef at long-established Japanese restaurants such as SHIKI in Sydney and TENSHO, a shabu-shabu kaiseki restaurant in Los Angeles, where he led restaurant launches and operations while actively promoting Washoku culture rooted in the local communities.
In addition to his culinary career, he has pursued qualifications in fields such as healthcare, naturopathy, and molecular nutrition, building a deep understanding of the human body and nutrition that informs his approach to food.
His work includes organic and fermented food initiatives, collaborative events with fellow chefs, market stalls showcasing Japanese rice and traditional ingredients, food education programs, tea ceremony meals, and participation in Hōchō-shiki—a ceremonial knife ritual.
He has also presented on international stages such as Fine Food Australia and the World Rice Festival, where he showcased the beauty of Japanese rice and received praise from a diverse audience.
Beyond the kitchen, Kawano dedicates himself to education—organizing workshops for chefs, publishing books on Japanese food culture (including English-language editions), and sharing his knowledge through online courses and blogs.
Through these efforts, he plays an active role justin passing down both the skills and spirit of Washoku to the next generation.
愛知県名古屋市生まれ
懐石料理の修業を経て、日本・アメリカ・オーストラリアなど世界各地で料理長・総支配人として活躍。現在は“食”に加え、医学や栄養学の視点も取り入れながら、次世代の和食の可能性を切り拓いている。
料亭「高麗橋 吉兆」で日本料理の真髄を学び、海外では老舗日本料理店「四季（シドニー）」やしゃぶしゃぶ懐石「天照（ロサンゼルス）」にて総料理長として腕を振るう。また店舗立ち上げや運営も担いながら、現地に根差した和食文化の発信を実践してきた。一方で、医療・自然療法・分子栄養といった領域にも関心を深め、複数の資格を取得。
料理技術だけでなく、身体の仕組みや栄養への深い理解を備え、「本質的な料理」の在り方を追求。
オーガニックや発酵、料理人とのコラボイベント、日本米や伝統素材を使ったマーケット出店、食育イベント、茶会での点心提供、包丁式など、文化交流にも積極的に取り組んでいる。
世界最大級の食イベント『Fine Food Australia』や『World Rice Festival』では、日本米の魅力を発信し、幅広い層から高い評価を得る。
また、料理人向けの勉強会や、和食文化を紹介する書籍の出版、オンライン講座、ブログ発信などを通じて、技術と知識の継承にも尽力している。
Washoku, or traditional Japanese cuisine, reflects the essence of Japanese culture — harmony with nature and the seasons, deep respect for ingredients, and the spirit of hospitality.
As a Japanese chef living abroad, I see great significance in sharing the true essence of Washoku, starting here in Australia and throughout the Oceania region.
Through training local chefs and young talent, promoting cultural exchange, organizing events, and sharing knowledge through media platforms, I aim to spread the beauty and philosophy of Washoku across the world.
As a chef, I am committed to preserving and evolving Japanese culinary traditions, and to building a cultural bridge between Japan and the global community through this organization.
和食は、自然や四季との調和、素材への敬意を大切にする、日本文化の真髄を映す存在です。
海外に暮らす日本人として、私はオーストラリアを含むオセアニア地域を出発点に、和食の本質を丁寧に伝えていくことに大きな意義を感じています。
現地の料理人や若者への技術指導、文化交流、イベント開催、そしてメディアを通じた発信を通して、和食の魅力と精神を世界へ広げていきたいと考えています。
日本文化の継承と発展、そして日本と世界をつなぐ架け橋となる団体を目指してまいります。