Japanese restraint, Italian generosity. I cook 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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