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.
He pursued his career in his first French restaurant, Aux Provençaux Tokyo. And during his off days, he works in a patisserie. He then moved to France in 2015 to work in Restaurant Etude in Paris (One Michelin-Star) and one of the best bistros, Les Enfants Rouges. After that, he went back to Tokyo and was mentored by acclaimed Chef Kazunori Otowa at the One Michelin-starred Ciel et Sol, which he eventually became the Head Chef.
Creatively introducing a fresh concept of French-Japanese cuisine to Singapore, he loves to share moments with the dining guests not just through the food but also by meeting and explaining about his nature-inspired cuisine and the food stories, making it extra memorable for them.