At the age of 21, he entered the world of bread, learning from the basics, and after honing his skills at a local bakery for 18 years, he joined The Capitol Hotel Tokyu 14 years ago. He has been in charge of various breads that express the hotel's personality and taste. "Even after many years, bread making is deep and rewarding. Sometimes it goes exactly as you want it to, and sometimes you worry about it. I feel like bread is like a living thing. The simpler it is, the more difficult it is and the more skill you need, but if you put in the effort, it will turn out well. The greatest joy is when people say that the bread I baked with my heart was delicious. This hotel has Japanese, Western and Chinese restaurants, and all the chefs and pastry chefs have high awareness and skills. Everyone gets along well and we can interact on a daily basis, and that stimulation leads to my own progress. I intend to cherish the traditions that have been preserved and continue to strive to create bread that will be loved for a long time."