Eugene Bennett

Born and raised in Japan as an American from New Mexico, I grew up experiencing many cultures and cuisines. My grandfather was a butcher and my grandmother was a baker and I frequently helped both of them in the kitchen from an early age. Both of my parents disliked cooking so I started cooking family meals from the age of 12. I am trained in traditional Japanese food, and have worked in a Swedish bistro, a Japanese restaurant, a Mexican fusion restaurant, and a fine-dining Italian restaurant.

Fry cook at Ralph's (2017-05 – 2020-01)

• Prep the onions, catfish, and potatoes and deep fry.

Line Cook at Frostadshuset (2020-10 – 2022-03)

• Slaughter cattle and Spring Lambs, prep fish, hunted game, and cook meats.

Line Cook at Il Cervo (2022-05 – 2022-09)

• Prep meats and vegetables, cook pastas, pizzas, risotto.

Sous Chef at Kanari Oishii (2023-04 – 2024-01)

• Assist head chef with menu creation and experimentation, prep and cook traditional Japanese dishes.

Executive Chef at La Cantina Ashiya (2024-01 – 2025-04)

• Create menu, prep and cook everything, interview, hire and train staff, handle payroll.

– The Central Kobe Japanese cuisine school and market (2023-03)