1974年、広島県生まれ。 大学卒業後、地元企業に就職するも、25歳で料理人の道へ。 都内のフランス料理店に勤務した際、上司の一言をきっかけに、つても知り合いもないままヨーロッパへ渡る。 約14年にわたりイタリア・フランス・スペインで研鑽を積み、各地の食文化に触れるなかで得た経験をもとに、自身の料理へと昇華。 ​ 帰国後、2015年　広島にて『 L’Ermita 』を開業 『ミシュランガイド広島・愛媛2018特別版』にて1つ星を獲得 『ゴ・エ・ミヨ東京・北陸・瀬戸内2018』にて3トックを獲得 ＊ゴ・エ・ミヨ2020〜2026にて3トックを維持​ 2023年　移転に伴い広島での営業終了 2024年　福岡へ完全移転 *EN Born in Hiroshima Prefecture in 1974. After graduating from college, he worked for a local company, but at the age of 25, he decided to pursue a career as a chef. While working at a French restaurant in Tokyo, a single remark from his supervisor inspired him to set off alone for Europe, despite having no connections or acquaintances there. He honed his skills for approximately 14 years in Italy, France, and Spain, and based on the experiences gained by immersing himself deeply in the culinary cultures of each region, he established his own unique culinary style. After returning to Japan, he opened “L’Ermita” in Hiroshima in 2015. He earned one Michelin star in the *Michelin Guide Hiroshima & Ehime 2018 Special Edition*. He was awarded three toques in *Gault&Millau Tokyo, Hokuriku, and the Seto Inland Sea 2018*. *He maintained three toques in *Gault&Millau 2020–2026*. In 2023, he closed the Hiroshima location due to a relocation. In 2024, he relocated permanently to Fukuoka.