In 2001, he became executive chef at the time of the opening of CERULEAN TOWER TOKYU HOTEL. Since then, he has led and supervised the entire building as a general producer related to food. The dishes created from his rich sensibilities are aggressive and passionate, and his attitude of always aiming for heights without forgetting the spirit of challenge has won high support from customers.
With the theme of "cultural exchange", he has made friendships with celebrities from all walks of life, including cultural figures, opera singers, and winemakers, as well as the culinary world, and has held many dinner parties in collaboration with them. He is also actively engaged in food education activities aimed at children's "food independence" and "cultivation of the five senses" through food.
He continues to be active as a driving force for food in TOKYU HOTELS nationwide and as an opinion leader on Japan's leading food culture.

2017 Appointed as the 7th President and International Vice President of the Japan Escoffier Association
2019 Appointed as Executive Chef of TOKYU HOTELS Co., Ltd. (currently TOKYU HOTELS & RESORTS CO., LTD.)
2021 Appointed as the 6th President of the French Association of Agricultural Merit (MOMAJ)
2022 Appointed Senior Managing Executive Officer of TOKYU HOTELS Co., Ltd. (currently TOKYU HOTELS & RESORTS CO., LTD.)
2024 Appointed Honorary President of the Japan Escoffier Association (International Vice President continues)
2025 Appointed as the chairman of the Japan Rice Flour Association
CERULEAN TOWER TOKYU HOTEL Appointed Honorary Executive Chef and Tokyu Group Executive Chef. Up to the present day
In addition, he is also a professional director of the Japan La Chêne des Rotisseur Association Japan Headquarters and an advisor to the Japan Food Culture Council.

[Awards]
2018 Received the "Agricultural Merit Officer" from the Government of the French Republic
2019 Received the "Outstanding Technician Award for the First Year of Reiwa" from the Minister of Health, Labour and Welfare
2021 Received the Medal of Excellence in Chief Technical Advisor from the All Japan Chefs Association
2024 "Minister of Health, Labour and Welfare Commendation for Chef-related Meritorious Service"
2025 Received the "Chevalier of the National Order of Merit" by the President of the French Republic
2026 Received the highest rank of the Order of Merit for Agriculture by the Government of the French Republic "Commandeur"
2026 Received the "Yellow Ribbon Medal in the Spring of Reiwa 8" from the Minister of Health, Labor and Welfare

After graduating from Nagoya Culinary College, he joined the company in NAGOYA TOKYU HOTEL 1989. After that, he went to France in 1994 and studied at various restaurants in various places, and after returning to Japan, he worked as a sous chef at a famous restaurant in Tokyo. After joining CERULEAN TOWER TOKYU HOTEL in 2002, he trained at a French-starred restaurant and became the chef of "Coucagno" in October 2009. After that, he served as the first head chef of Shibuya Stream EXCEL HOTEL TOKYU, chef of THE YOKOHAMA BAY HOTEL TOKYU, all-day dining "Cafe Tosca", and head chef of HAKUBA TOKYU HOTEL, and became executive chef CERULEAN TOWER TOKYU HOTEL July 2025.
With the phrase "learning at all times" in mind, we continue to pursue the best performance so that we can provide customers with a moment of satisfaction and "beyond deliciousness".