Iader Sorci

Italian chef with over 30 years of international culinary experience, from a 1 Michelin Star kitchen on the Adriatic coast to executive leadership in 4 and 5-star hotels across Japan. Deep connoisseur of Japan's operational, managerial and cultural dynamics, built over 15+ years of continuous work in the country. Entrepreneur with direct experience opening and running his own restaurants in Italy and Japan, with solid competencies in food cost management, menu development, supplier relations and marketing strategy.

Proven ability to lead international and Japanese brigades, introduce gastronomic innovation, and deliver excellence in luxury hospitality contexts.

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.

Professional Institute for Hotel and Hospitality Services in Hospitality – I.P.S.S.A.R. Riccione (1987-01 – 1991-12)

Commercial High School in Commercial Studies – Renato Serra Commercial High School (1995-01 – 1997-12)

Formative experience in Culinary Arts and Language Studies – London bars and Italian restaurants, UK (1991-01 – 1995-12)