After graduated from high school, he joined HILTON OSAKA. He was assigned to the food & beverage section, and took charge of room service. He worked in the popular sky lounge too; he mastered the service management of the Hilton Hotel style. After 5 years, he changed his job in one company with being invited by a senior. He exercised his ability in restaurant section and achieved to become profitable of the unprofitability store, but On the other hand, he went through the frustrating experience and retired. He was invited by the senior again and went to Tokyo. He opened new stores one by one as a manager and also took the lead to setup of recruitment site “recruitment JP”. He bought this business later, and became independent. He opened the restaurant in the concept was “the store which could drink wine with relaxation and freely, happily”, in December, 2011, he established wine cafe Company. He has the qualification of “the sommelier”. While he aims at the franchise development, it gives the specialized business coaches for each employee, and it is characteristics that make efforts in personnel training.
Interview：http://in-shoku.info/foodfighters/vol427.html
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