He was appointed executive chef when the hotel opened in 2001. Since then, he has acted as the hotel's general producer for its cuisine. He boldly takes on new challenges through his cooking, and the dishes he creates from his rich sensibility are described as aggressive and passionate. His warm personality also earns him great support from customers. With the theme of "cultural exchange," he is friendly not only with the culinary world but also with notable people from various fields, including cultural figures, opera singers, and wine makers, and has hosted many dining events in collaboration with them. His dishes, decorated with innovative expressiveness, have impressed many guests. He is also actively involved in food education activities, aiming to help children become "food independent" and "develop the five senses" through food.
In 2017, he became the 7th president of the Escoffier Association of Japan.
In 2018, he was awarded the Agricultural Merit Officer by the French government in recognition of his contributions to the spread of French food culture.
In 2019, he became executive chef of TOKYU HOTELS Co., Ltd.
In the same year, he was awarded the "Contemporary Master Craftsman" award by the Minister of Health, Labour and Welfare in the 2019 Reiwa era for outstanding craftsmen.
In 2021, he became the 6th president of the French Agricultural Order of Merit (MOMAJ).
In the same year, he was awarded the Outstanding Technical Advisor (No. 0048) by the All Japan Chefs Association.
In 2022, he became Senior Managing Executive Officer of TOKYU HOTELS Co., Ltd.
In 2023, the "Fukuda Method" food education class will be held at Tokyo University Elementary School.
In 2024, he will become the 7th Honorary Chairman of the Escoffier Society of Japan.
In the same year, he received the Minister of Health, Labour and Welfare Award for Outstanding Contributions to Cooking in FY2024.
In 2025, he was awarded the "Chevalier National Order of Merit" by the President of the French Republic in recognition of his contributions to the spread of French food culture.

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".