After graduating from high school, he joined the French Culinary Department of the Hilton Osaka and trained in French cuisine.
Working with executives from all over the world.
He then travelled to New Zealand and Australia, where he met Luke Mangan, owner and chef of Salt by Luke Mangan. He travelled the world with Mr Mangan, working with executives from all over the world, honing his sensitivity and skills.
In 2011, he became Executive Chef of Salt by Luke Mangan. He then worked as head chef at various restaurants before becoming executive chef at Pullman Tokyo, a premium hotel in Tamachi, Tokyo