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EXPERIENCE
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Co-producer and Director
August
2003 - present
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Cicada
Tokyo, Japan
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New Mediterranean concept restaurant produced
and operated by T.Y. Express under the
direction of myself and the president Shimpei
Terada. Modern 100 seat restaurant with focus
on west Mediterranean food and wine.
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Food and beverage adviser
November 2001 - the present
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C.I.A.
Tokyo, Japan
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Part time adviser involved in production and
development of food and beverage concepts
within the office of Creative Intelligence
Agency. Projects include food concept
re-structure, strategy and marketing planning
for Cafe Du Monde, Japan and Saboten Deli.
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Director of Operations
November
1998 - the present
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T.Y. Express
Tokyo, Japan
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Directly responsible for the concept
development, management and overall production
of T.Y. Harbor Brewery Restaurant, Harbor Deli
and T.Y. Express catering division.
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TV Chef/Cooking show host
April
2000-October 2000
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T.Y. Harbor Brewery
Tokyo, Japan
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Local Japanese cable television cooking show
"Taiyo no gochiso" or "The
Sun's Bounty" chef/host presenting
California cuisine and wine. Weekly
presentation of California style dishes with
complimenting wine. Also introduced many
famous restaurants in California throughout
the series. Simple cooking for typical house
wives and young ladies.
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Executive Chef - Specialty Restaurant
Division
November 1997- November 1998
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Royal Co. Ltd.
Tokyo, Japan
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Involved with menu planning and development
for all specialty restaurants within the Royal
company including LunChan, Apetito, Royal
Deli, Cafe Croissant and Sizzler Japan. Also
assisting with planning and concept
development and of these operations and of
future projects in the near future as well.
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Executive Chef
November 1992- November 1998
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Lunchan Bar & Grill
Tokyo, Japan
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Directly responsible for all food production
and menu planning. Assisted with overall
restaurant concept development of this modern,
eclectic California style restaurant. Also
involved with all aspects of management and
training for dinning room operations as well.
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Consultant and Advisor
November
1992- November 1998
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Royal Co. Ltd.
Tokyo, Japan
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On going assistance with menu planning and
development for a variety of specialty
restaurants as well as our family restaurant
chain ROYAL HOST of which there are over 350
units nation wide in Japan. I have helped
produce and develop a range of operations
including an American style Deli restaurant
and a California style Bakery with Rotisserie
restaurant.
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Executive Chef
April 1990- March
1992
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Broadway Deli
Santa Monica, CA
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Responsible for all food production in this
modern ?eCalifornia Deli?f. Supervised crew of
75, putting out high volume of production for
200 seat restaurant, retail deli/market and
bake shop.
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Sous Chef
June 1989-April 1990
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Citrus, West Beach Cafe, Rebecca's
Los Angeles, CA
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Intensive training for opening of Broadway
Deli with general partners Michel Richard and
Bruce Marder at their respective restaurants.
Concentration on food styles and execution at
these well respected L.A. restaurants.
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Chef- Consultant
March 1989-June
1989
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Tulipe Restaurant
West Hollywood,
CA
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Opening duties including training kitchen
staff and standardizing operational procedures
for this Modern French- California restaurant.
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Executive Sous Chef
March
1989-March 1989
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Raddison Plaza Hotel
Manhattan
Beach, CA
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Supervised food production, menu planning,
inventories and ordering for a gourmet
restaurant and a Bistro style restaurant. Also
supervised banquets and a crew of 25 in this
deluxe hotel.
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Consultant
1987
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WildWings Restaurant
Santa
Monica, CA
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Assisted in creating a unique gourmet cafe
from conceptualization to successful opening.
Responsibilities included all aspects of
kitchen design, operational procedures and
menu creation.
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Chef de Cuisine
March 1986- March
1987
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Barrymore's
West Hollywood, CA
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Working chef in 70-seat restaurant
specializing in fresh seafood prepared with
local foods and contemporary techniques.
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Executive Chef
September 1985-
June 1986
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L.A. Celebrations
West Los
Angeles, CA
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Involved in menu planning and party
coordinating for a top Los Angeles caterer
specializing in gourmet food with an up-scale,
diverse clientele.
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Chef de Partie
May 1984-September
1985
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7th Street Bistro
Los Angeles, CA
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Poissonier and Saucier of this fine French
restaurant with emphasis on practicing a
progressive, true French cuisine.
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Sous Chef
February 1984-May 1984
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Restaurant Muse
West Hollywood,
CA
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Prepared Californian cuisine lunch and dinner
menu in this trendy Los Angeles restaurant.
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EDUCATION
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A.O.S. Culinary Institute of America, Hyde
Park, New York
Culinary Arts September 1983
Additional information, letters of
recommendation etc. will be provided upon
request.
Hobbies include cooking, wine, music, tennis
and scuba diving.
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