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.