I was born the son of a Chinese medicine stations ' Tsurumi-ku, Osaka -shi .

Graduated from the nursery , elementary, middle and high school local .

Japan Culinary Institute (French major family) after graduation ,

I want to learn the basics of the service of cooking French cuisine two years , Inc. Crillon .

The career change personal stores and chain stores , etc. for the career to get the basic and applied about 10 years of confectionery bread He joined Toyo Hotel then

Introduction of ( disciple of Raymond Calvel , who opened a French bread shop for the first time in Japan ) Mr. Philip Vigo

He joined Nippon gastronomy Institute of Tokyo .

Therefore, learn homemade natural yeast recipe and French bread recipe a full-fledged (dried grapes , strawberries , etc.) for two years . The self-employed pan de Shan through the preparation of one year .

To the laboratory work to students as bread lecturer in Communications , Inc. Bantam .

Experience the production of small (1 to 2 people ) around each store manager as agent in mass retailers in the supermarket in the limited company Berg .

In charge of the leader of the workplace in the Grand Marble Co., Ltd. .

I know once again the importance of the bread that was your needs in the bakery Melody Gourmet House Corporation .

Entrepreneurship in preparation , he joined as a part-time job in Osaka St. Regis Hotel Co., Ltd.

May 27, 2014 the entrepreneurial Chinese bread GRAND