It's been 22 years since I took the path of chef.
A time spent in the accumulation of experience and in the achievement of positive results on many different stages, could it be traditional "Kappo" style restaurants, luxury hotels, consulates or embassies.
Now, I am eager to respond to requests from public institutions, private companies or local authorities, from all over Japan, that wish to benefit from my knowledge as a speaker and recipe-creator through themes such as "the unknown charms of traditional Japanese cuisine," "Japanese cuisine seen through the international prism" or "confidences about the experience of a chef assigned to the ambassador's residence."
Furthermore, I attach the greatest importance in the fact that, through my activity, I shall be allowed to help to highlight, to everybody, the charm of meeting and exchanging with producers who are committed to developing ingredients of incomparable quality, as well as make everyone finding out the treasures of local cuisine and terroirs.