Born in Kanagawa Prefecture.
Started helping at his father’s restaurant at the age of 12.
In high school, he was recruited for tennis and participated in the National High School Championships.
Trained under Chef Monsieur Sakai at La Rochelle for 10 years before becoming independent.
Opened a café and guesthouse in Nakijin Village, Okinawa.
He was invited by CEO Inoue to join I.P.S. Co., Ltd.,

2020; The Sous Chef at "CROSS TOKYO"
2021; The Executive Chef at "GRILL POT HOUSE"
2023; The 2nd Executive Chef at "MOSS Okinawa"

 

Qualifications;

・Chinese herbal medicine expert (和漢薬膳師)

・Meat sommelier (お肉ソムリエ)

・Kampo tea advisor (漢方茶アドバイザー)