20+years as Professional Chef specialized in Japanese cuisine, and wellness driven expertise on culinary works with deep understanding in Japanese traditional culinary technics including Shojin (Japanese plant-based temple meals). 

Worked and grew my career within one company from sushi chef to manage multiple locations as well as executive chef to oversee all locations on culinary standpoint, purchasing and directing and training everyday operations and personnel.
Fluent in Japanese and English and proficient in Spanish. 

As a general manager, I've trained and opened multiple locations on kitchen, sushi chef to front of house staff as well as building SOPs and menus along with POS integration for opening to stable running business conditions.

Currently working in Fine dining, wellness driven luxury hotel Food and Beverage department from opening as executive sushi chef, building department from beginning.

Ii Naosuke, Japanese Tea Master 1815 - 1860