I cook between Japanese restraint and Italian generosity. For hotels, restaurants, and select private tables.
I've always been interested in food and the joy it brings people. Fifteen years later, that's still my goal — flavor, integrity, and bites that feel like someone meant it for you.
Fifteen years between San Francisco, Tokyo, and Pasadena. Michelin-starred kitchens, multiple openings, and a current chef de cuisine role with Bon Appétit Management Company.
About me →Three menus from my work — a Pride tasting at ALX, a winter ten-course at Alexander’s, and a private dinner with wine pairings.
View Menus →Selected courses, dinners, and service from the past fifteen years of cooking.
View Gallery →"I want every plate to feel like someone meant it for you."
Hotel and restaurant roles, private dinners, and consulting — dates available on request.
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