I’ve loved cooking since I were a child and I first grabbed a kitchen knife next to my mother, from
onwards I was in the world of cooking. After graduating from vocational school in 2005 I entered the
professional world of cooking in Kobe, Japan specialising in Italian Cuisine.
In 2007 Joined the Arcentoro Group in Osaka later training at a number of affiliated bars, trattorias and
restaurants over the next 17 years. I have collaborated with many top chefs at sfida such as Chef David Burley,
one of New York’s three biggest chefs, and initiated exchanges with world-renowned restaurants such as the collaboration with Spanish restaurant Echuvali.
Sfida is based on Italian cuisine that flexibly incorporates Japanese and French techniques continually
expressing to the world of cuisine the beauty, finesse and taste of Japans seasonal ingredients.