History: I began my hospitality journey by bartending in Japan before working in Castia at a French restaurant. I then moved to a 3 Michelin star restaurant in Tokyo called Ryugin. After that, I worked at a restaurant called Fish Bank, also in Tokyo, before moving to Sydney where I worked at the Ocean Room. Finally, I ended up at Waqu.
Have you always wanted to be a Chef?
Yes - I began my career as a bartender and worked my way into cooking from there.
How would you define your style?
Based on French Japanese, but I’m not afraid of taking or introducing other cuisines into my cooking. No boundaries!
What is your feature flavour these days?
Obsessive compulsive about?
Finding the moment of perfect cooking.
Your greatest culinary inspirations/influences?
Seiji Yamamoto (3 Michelin star chef).
What do you love about this business?
Cooking is a never-ending quest. I love making people happy!
An ingredient you can’t live without?