He honed his skills at hotels and popular restaurants in Hokkaido, including "Terzina" and "Fratello di Mikuni," and was active as a chef in the launch of "Arancino" and "NODO," before being appointed chef of Tokyo's renowned restaurant "Denxi Flori" in 2020. Specializing in innovation and fusion, he oversees the stores at &PAN and is responsible for a wide range of tasks, from coming up with menus for the cafe and deli to product development.

After gaining experience in Italian restaurants in Tokyo and Italy, he opened "La Collinetta" in 1998. He is also known as the "father of Italian food in Sapporo" for building a history of Italian food using local ingredients and nurturing many famous chefs. In addition to product development for the brand he produces, [MOOJUU BREAD], he is in charge of overall management and the bakery department at &PAN.

After training at a number of Italian restaurants, he was involved in the launch of "Il Mattone Arles" together with Tadaharu Ozawa. After working as a chef at [Kawa to An], he became a general producer in charge of stores, events, and product development. At &PAN, he makes use of his wide-ranging experience to handle delicatessens, prepared dishes, and original products.