Born in Nara Prefecture, Chef Takuya’s close proximity to lush forests and mountains ignited his passion for nature from a young age. Plans to study forestry, however, gave way to a greater love for the culinary arts. While vowing to always remain inspired by nature regardless of vocation, he enrolled in cooking school in Osaka at 18 years of age and has not looked back since.

 

In 2015, Chef Takuya travelled to Paris, spending two years mastering French cuisine and techniques at award-winning restaurants, Étude and Les Enfants Rouges. Upon his return to Japan in 2017, he was mentored by acclaimed Chef Kazunori Otowa at the One Michelin-starred Ciel et Sol, learning to elevate his creations through the clever use of textural components. As he rose through the ranks to become Head Chef, Chef Takuya played a vital role in managing everything from menu development to guest relations in a restaurant run by a two-man team.

 

As he embarks on the next step of his culinary journey in Singapore, Chef Takuya is excited to take Whitegrass to new heights with a fresh concept and his distinct brand of nature-inspired cuisine that masterfully blends French culinary techniques with Japanese sensibilities.