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With 25 years of global culinary experience, I’ve honed my craft in Michelin-starred tasting menus, high-volume kitchens, and diverse cultural cuisines. My journey has taken me from the fast-paced food scenes of New York and Boston to the vibrant markets of Bangkok and now Japan, where I continue to explore new culinary perspectives rooted in seasonality and local ingredients.
I specialize in taking traditional flavors and presenting them in unexpected yet approachable ways—whether through handmade pasta, wood fire cooking, pastry, or pickling. My background spans French, Italian, American, Thai, Chinese, and Japanese cuisines, and I’ve led everything from intimate private dinners to large-scale events. Winning Thailand’s Iron Chef competition was a defining moment in blending creativity with precision.
As a leader, I’ve managed culinary teams, developed menus that increased sales while elevating quality, and maintained tight food cost control (25–31%). I’ve received a 4-star review from Time Out Magazine, catered exclusive experiences, and worked closely with clients to turn visions into unforgettable meals.
At the heart of my philosophy is a simple truth: exceptional food starts with exceptional ingredients. I believe the best dishes celebrate both quality and curiosity—surprising the palate while honoring the soul of each ingredient.
Technical Skills
Bread baking
Charcoal & wood fire cooking
Pastry & desserts
Handmade pasta
Butchery
Charcuterie
Fermentation & pickling
Culinary Styles
French (classical & modern)
Italian (regional specialties)
Thai & Southeast Asian
Japanese (sousaku ryouri, sumibiyaki, izakaya, warayaki, home-style)
Chinese
American (modern, new american, comfort)
Leadership & Operations
Menu development (concept to execution)
Restaurant consulting
Private dining & event catering
Team training & mentorship
Food cost control (25–31%)
Kitchen management (30+ staff)
日本語はまだ勉強中で、あまり話せません
技術スキル
パン焼き(ブレッドベーキング)
炭火・薪火調理
ペストリー&デザート
手打ちパスタ
精肉・肉の処理(ブッチャリー)
シャルキュトリー(加工肉)
発酵・ピクルス
料理スタイル
フランス料理(クラシック&モダン)
イタリア料理(地方料理)
タイ料理&東南アジア料理
日本料理(創作料理、炭火焼き、藁焼き、居酒屋料理、家庭料理)
中国料理
アメリカ料理(モダン、ニューアメリカン、コンフォートフード)
リーダーシップ&運営管理
メニュー開発(コンセプトから実行まで)
レストランコンサルティング
プライベートダイニング&イベントケータリング
チームの育成・指導
食材原価管理(25〜31%)
キッチンマネジメント(20人以上のスタッフ管理)