When he was the high school student, he aimed at the sailor; he awoke the fun of the restaurant business by the part-time job at the seaside snack and changed his job. After he has experienced a service at French restaurant, he went to France in 1997 and he worked hard at genuine ingredients, study of the wine. In 1983, he became a Japanese sommelier champion at 25 years old; he won the world best sommelier in 1995. At the present, he runs the wine school, and he performs the different restaurant management of many concepts.
Interview：http://in-shoku.info/foodfighters/vol32.html
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