He entered the cuisine world in 1989 at the French restaurant "Le Ginza" at the Ginza Tokyu Hotel. In 2001, he learned Provencal cuisine at "Cucagno" at the Cerulean Tower Tokyu Hotel, where he contributed to the hotel receiving one Michelin star as a sous chef. In 2014, he was appointed head cuisine at Akasaka Excel Hotel Tokyu, and in 2019, he was appointed executive cuisine at Kyoto Tokyu Hotel. He will also be responsible for the overall production of cuisine at THE HOTEL HIGASHIYAMA by Kyoto Tokyu Hotel, which is scheduled to open in 2022. In April 2024, he will be appointed executive cuisine at The Yokohama Bay Hotel Tokyu.

He moved to France in 1971 and trained at famous restaurants such as "Maxim's", "Vivarois", "Moulin de Mougins" and "Auberge du Pèrebize". After returning to Japan, he opened the various "Queen Alice" restaurants. After being appointed honorary executive cuisine of the hotel in 1997, he is currently the owner and chef of "Queen Alice", where he is responsible for producing cuisine.

Born in Tochigi Prefecture. Grew up watching his father run cuisine, he aspired to become cuisine. After graduating from the culinary department of Kiryu Daiichi High School in Gunma Prefecture, he joined Oshima. After gaining experience, he became head chef of Oshima Tsubakiju in Marunouchi, and in 2022, he became head chef of Oshima Yokohama. He serves seasonal kaiseki cuisine and Kaga local cuisine. He strives to provide hospitality that is pleasing to the eye as well, with cuisine are carefully prepared and presented.