Head Chef at Ristorante Vittorio (1997-01 – 2002-12)
1 Michelin Star — the only Michelin-starred seafood restaurant on the Romagna Riviera at that time
- Led the kitchen of the only Michelin-starred seafood restaurant on the Adriatic Riviera, maintaining the quality standards that earned and sustained the prestigious recognition.
- Created and developed seasonal menus centred on locally sourced fish and seafood: antipasti, handmade pasta, soups, and signature fish-based specialties using both classic and contemporary techniques.
- Supervised procurement, supplier management and proper storage of high-value perishable ingredients.
- Developed original recipes that received consistent acclaim from guests and critics alike.
Owner & Head Chef at Ristorante Terre Alte (2002-01 – 2004-12)
- Opened and independently operated a restaurant from scratch: kitchen, front of house, supplier sourcing and guest relations.
- Built a recognisable gastronomic identity rooted in seasonal, locally sourced produce.
- Full operational management: brigade, food cost, accounting and commercial development.
Executive Chef at Hamilton Ureshino Group (2005-01 – 2008-12)
- Executive leadership of a high-end Japanese restaurant group, managing multiple service lines (lunch, dinner, events).
- Pioneered a fully dedicated vegan menu with high-impact visual presentation — a forward-looking move for the Japanese market at the time.
- Rigorous inventory control, cost analysis and waste reduction.
- First significant experience of cultural integration within a Japanese brigade, developing leadership skills in a local professional context.
Sous Chef & Italian Menu Director at Assuran (2008-01 – 2010-12)
- Designed the complete Italian menu and trained the Japanese kitchen brigade on authentic Italian culinary techniques and recipes.
- Active contribution to the overall menu development and recipe selection with a creative, market-oriented approach.
- Preparation and plating of both local and international dishes to fine dining standards.
Head Chef (Seasonal) — 4-Star Hotel at Hotel Miami Beach (2010-01 – 2010-12)
- Managed the brigade during the high season at a superior-category hotel: task delegation, preparation timelines and plating supervision.
- Maintained visual and qualitative service standards in a high-volume environment.
Owner, Manager & Head Chef at Iader — L'Ostello e Ristorante (2011-01 – 2013-12)
- Second entrepreneurial venture: integrated management of a restaurant and accommodation property.
- Original recipes highly appreciated by local clientele, with strong focus on quality-to-value ratio.
- Guest relations managed with empathy and a loyalty-focused approach.
Head Chef at Kiako Café — Yoshidaya Co., Ltd. (2013-01 – 2015-12)
- Designed and regularly updated lunch, dinner and café menus, adjusting pricing seasonally based on ingredient availability.
- Responsible for the Grand Opening of the venue: full operational setup, staff management and brand identity of the restaurant.
Sous Chef at Watermark Hotel — Huis Ten Bosch (2015-01 – 2018-12)
- Daily kitchen management in an international luxury resort: tasting menu creation for events, banquets and bespoke wedding menus.
- Introduced innovative recipes using seasonal and fusion elements, anticipating gastronomic trends in the Japanese market.
- Rigorous hygiene, sanitation and food safety management, including allergen cross-contamination protocols.
- Inventory management, procurement and supplier relations — both local and international.
Head Chef — Camellia Restaurant at JR Okura Hotel — Huis Ten Bosch (2018-01 – 2019-12)
- Led the signature restaurant kitchen within an internationally branded luxury hotel, with full brigade supervision.
- Created new customer-favourite recipes; managed buffet presentation and maintained aesthetic and quality plating standards.
- Periodic menu and pricing review aligned with seasonal ingredients and restaurant positioning.
- Pre-cooking and blast chilling operations carried out in full compliance with HACCP regulations.
Executive Chef at Saga Retrokan Restaurant (2019-01 – 2021-12)
- Full kitchen operations management: daily purchasing, supplier relations, stock control and brigade leadership.
- Developed successful new recipes with strong attention to visual presentation and quality standards.
- Strict allergen safety protocols and cross-contamination prevention procedures.
Owner & Head Chef at Da Iader (2022-01 – Present)
Founded and independently operates an artisan Italian gastronomy laboratory in Japan, built on a philosophy of clean, conscious cuisine: all doughs and baked preparations use 30–40% certified organic and wholegrain flours, sourced from local pesticide-free producers in Saga Prefecture.
- Signature dishes include: entirely handmade fresh lasagne with house-made soy milk béchamel; smoked salmon, asparagus and soy milk savoury tart; classic Quiche Lorraine; house-made fresh pasta; tiramisù prepared from scratch. All preparations reflect the same fine dining standards developed over 30 years of professional kitchen experience.
- Active R&D on plant-based and allergen-conscious recipes: systematic use of soy milk as a dairy substitute across savoury and sweet preparations, anticipating the growing demand for inclusive and health-oriented menus in Japan's premium hospitality sector.
- Full business management: supplier relations, day-to-day accounting, strategic development of offers and services, pricing and customer loyalty — demonstrating the operational and financial competencies sought in Executive Chef and Corporate Chef roles within hotel groups and restaurant chains.
