Julien B

  French Cuisine

Born in Paris.
Interested in cooking from an early age, his family encouraged him to become a chef, and he trained at a starred gourmet restaurant and started his gastronomic journey.
He worked as a sous chef at the prestigious French restaurants Le Bristol (3 stars) and Shangri-La (1 star), and learned the basics of gastronomy at Pavillon Ledoyen (3 stars).
He has also worked as a freelance private chef, gaining experience in preparing meals for celebrities from all over the world.
Loving Japanese culture and gastronomy, he decided to come to Japan to live.
Currently, he is the chef at Le Comptoir restaurant in Shibuya.
He offers a wide range of cuisine from French home cooking to special courses.
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Jumpei Iida

飯田 隼平

  Asian/International Cuisine

Born in Kagoshima Prefecture.
After graduating from music college, he opened a music and dining bar in Kagurazaka, Tokyo in 2010.
The concept of international cuisine with a focus on Asian cuisine and a place where anyone can come in contact with musical instruments has been well received and has become a popular restaurant with customers from all over the country.
Since then, he has developed a wide range of restaurant businesses, including the opening of a sweets store in JR Station, two izakaya (Japanese style pub) restaurants, and a kitchen car.
He also works as a chef himself, providing on-site chef and catering services for major companies' in-house events, as well as food and beverage consulting.
He has provided many recipes to Michelin-starred restaurants and fishermen in Roppongi.
He specializes in a wide range of cuisines regardless of genre, especially French and Italian cuisine with his own unique use of spices used in Asian cuisine.

Jim / 神保 進

Susumu Jimbo

  Sushi/Japanese Cuisine(SUSHI/WA-SHOKU)

Born in Tokyo, Japan.
After graduating from university, he worked as a magazine editor for a publishing company before moving to a record company.
After leaving the company in 2001, he took on the next challenge of working in the restaurant business overseas.
After retiring from the company in 2001, he took on a new challenge and became a chef/restaurateur overseas.

Yoshiki Takahashi

ヨシキ タカハシ

  French/Italian Cuisine

Born in Miyagi Prefecture in 1993.
She has been interested in cooking since she was a child, and was delighted to hear people say “delicious” about her cooking, and aspired to become a chef.
After graduating from Miyagi Culinary School, he worked in the French kitchen of a member hotel in Karuizawa.
Later, he gained experience at a grand maison in Tokyo, an innovative French restaurant, and a wine bar.
In 2021, he opened Caprys bistro&bar.

Kyuhei Saito

齋藤 久平

  Beverage Producer.

Born in Kanagawa Prefecture.
After graduating from Kanda Institute of Foreign Languages with a major in English, worked for a hotel in Tokyo for 10 years in restaurant service, and became an independent beverage stylist in 2014.
She has developed recipes for Coca-Cola, Nestle, and Asahi Beer, supervised products for low-alcohol brands, catered for Star Jewelry, Samantha Thavasa, and others, and supervised articles for VOGUE and 25ans, among others.
Currently, he proposes wellbeing through beverages, focusing on direction, planning, and liquor sales in the beverage business.
He is a certified sommelier, medicinal herbal sake sommelier Jr. herbal tea sommelier, and onsen sommelier.