Born in 1959 in Toyohashi City, Aichi.
Graduated from Keio University Faculty of Law in 1982.
I joined Yamasa Chikuwa while still in university.
In 2005, he became the seventh president and representative director of Yamasa Chikuwa.

He also engages in daily work for external organizations, such as serving as Vice President of the Toyohashi Chamber of Commerce and Industry and Chairman of the Higashi-Mikawa Regional Tourism Council.
With the motto "Put your heart and soul into every meal," he lives a life of a foodie (called "genbii" in Mikawa dialect) where work and hobby are blurred, day and night, obsessed with "deliciousness," imagining flavors, and searching for ingredients.
Until very recently, sales were limited to the four prefectures of the Tokai region, with the motto "Don't cross Hakone, don't cross Hiei," but now they are expanding their sales channels, cherishing the connections they have with customers who share their deliciousness.

<Organizational Officers>
Vice President, Toyohashi Chamber of Commerce and Industry
Honokuni Higashi Mikawa Tourism Bureau Chairman
Chairman of Toyohashi Tourism and Convention Association
Toyohashi City Sports Association President
Toyohashi Handball Association President
Aichi Employers' Association, Toyohashi Branch Manager
President of Aichi Football Association (Public Interest Incorporated Foundation)

As the representative of Suzuki Tea Company, he is a tea farmer who, together with his family, handles everything from tea cultivation to processing and sales.
Having trained at a tea research institute and a tea wholesaler in Uji, Kyoto, since the age of 18, he is now using that experience to produce organically grown tea without pesticides or chemical fertilizers.
Furthermore, we are actively pursuing collaborations with other industries and partnerships with local communities, aiming to create new value while looking ahead to the future of agriculture as a whole.

As the representative of Hokushin Co., Ltd., he is an agricultural business owner who produces corn and cabbage in Tahara City.
After studying agriculture during his student years, he initially worked for a major apparel company, but due to his grandfather's illness, he took over the family business and embarked on a career in agriculture with his family.
They are committed to cultivation methods that utilize photosynthesis and temperature differences, pursuing the production of sweet and delicious corn with high sugar content, while also actively working to develop local agriculture.

An agricultural manager engaged in open-field cultivation of cabbage, Chinese cabbage, and leaf tobacco in Toyohashi City.
Aichi Serving as the chairperson of the Agricultural Cooperative Youth Organization Council, actively engaged in food and agriculture education, agricultural promotion, and building connections with the community, demonstrating leadership both in production sites and community activities with an eye on the development of local agriculture and its passing on to the next generation.

In 2001, he was appointed Executive Chef at the opening of CERULEAN TOWER TOKYU HOTEL. Since then, he has led and overseen the food and beverage division as the hotel's general producer for food. His cuisine, created from rich sensibility, is aggressive and passionate, and his constant spirit of challenge and striving for greater heights has earned him high support from customers.
With the theme of 'cultural exchange,' he maintains friendships with prominent figures from various fields such as the culinary world, cultural figures, opera singers, and winemakers, and holds numerous collaborative dinner gatherings with them. He is also actively involved in food education activities aimed at fostering children's 'food independence' and 'cultivating the five senses' through food. He continues to be active as a leading force in food in TOKYU HOTELS nationwide and as an opinion leader representing Japan's food culture.
2017: Appointed 7th President and International Vice President of the Japan Escoffier Association.
In 2019, he was appointed Executive Chef at TOKYU HOTELS Co., Ltd. (now TOKYU HOTELS & RESORTS CO., LTD.).
In 2021, he became the 6th president of the French Association of Agricultural Merits (MOMAJ).
2022: Appointed Senior Executive Officer of TOKYU HOTELS Co., Ltd. (now TOKYU HOTELS & RESORTS CO., LTD.)
2024: Appointed Honorary President of the Japan Escoffier Association, General Incorporated Association (International Vice President continues)
2025: Appointed President of the Japan Rice Flour Association
CERULEAN TOWER TOKYU HOTEL Appointed Honorary Executive Chef
up to the present
In addition, he serves as a professional director of the Japan Chapter of the Japan La Chaine des Lotiseurs Association and as an advisor to the Japan Food Culture Conference.

[Awards]
2018: Awarded the 'Officer Award for Agricultural Merit' by the Government of the French Republic
2019: Awarded the 'Outstanding Skilled Worker Award for Contemporary Master Craftsmen' by the Minister of Health, Labour and Welfare for fiscal year 2019
2021: Awarded the Outstanding Highest Technical Advisor Medal by the All Japan Chefs Association
2024: Received the Minister of Health, Labour and Welfare Award for Distinguished Service to Chefs
2025: Awarded the 'Chevalier of the French Republic National Order of Merit' by the President of the French Republic
2026: Awarded the highest rank of the Order of Merit in Agriculture, 'Commander', by the Government of the French Republic
2026: Awarded the 'Spring 2026 Yellow Ribbon Medal' by the Minister of Health, Labour and Welfare

Born in 1972 Tokyo.
While helping his family and working in the kitchen, he discovered the joy of cooking. He found joy in being told it was delicious and decided to pursue a career as a chef. After graduating high school, he trained by visiting famous restaurants across the country, such as Shiga and Ishikawa.
Joined THE CAPITOL HOTEL TOKYU in 2010 when it opened. Further honed his skills at Japanese Restaurant Suiren.
In March 2021, CERULEAN TOWER TOKYU HOTEL Ryotei Cerulean Tower Sukiya was appointed head chef. In June of the same year, Japanese Cuisine SAKURAGAOKA was appointed head chef.
With the spirit of 'learning from the past, learning from the new,' we pursue the fusion of the traditions of Japanese cuisine built by our predecessors with the evolution of the times. We are committed to pouring the spirit of hospitality into seasonal plates and delighting our customers.