How did you become a Chef?

My career started as a dishwasher when I entered university and needed to earn money to live on. Being in university and studying Politics of developing countries, while starting to learn how to cook, I was always looking for the considerate way to make people peaceful.

How would you define your cuisine?

Local and seasonal artisanal products cooked with French cuisine methods and some traditional Japanese twists.

What are your favourite products and criteria for choosing?

We love the people who dedicate sincerely their lives and passions to producing the products considerately, and each one has its story of people behind. So we give importance to, not merely the qualities of products, but more importantly, the people themselves.

What is your signature?

Our signature is “to care” about people, society, nature of mother earth.

What professions surround you and what would you like to pass on to them?

Togetherness. We fail together, and we learn together to make progress. We listen to each other and are improving together every day.

Do you have a Chef’s tip for Sunday cooking?

Personal ethos of Sunday cooking and the cooking at the restaurant is exactly the same. Cook with love and care, and let the people around you smile with joy, and enjoy yourself, no matter what you are cooking.