Born in Nagasaki prefecture. She graduated from Aoyama Gakuin University.
After seeing her teach English recipes in a cooking class “Japanese Home Cooking for Americans” led by her mother, she became interested in world-wide cuisine. She traveled to Italy to experience the food culture of the local cuisine. Since 2003, she has traveled around the world, developing menus and conducting business trip cooking classes.
In 2006, in Tuscany, Italy, she became the first Japanese to be certified as an “AISO Italian Olive Oil Association Olive Oil Sommelier”, and became a hot topic in the local media. After that, she started consulting olive oil.
Taking advantage of the beauty and health benefits of olive oil, she develops a variety of menus that incorporate not only Italian cuisine but also Japanese, Western, Chinese, and Korean cuisine. At the same time, also conducting research on European food culture and regional characteristics.