What I expect from the team and moving the team. To grow the restaurant.
What is it that you want to pass on to the next generation?
When food high quality is made, everyone from the one who cooks it, to the one who eats it becomes happy, right?
I think I want to share that feeling with my team. The staff who spend a long time in the kitchen together are like family. So when I choose staff, I choose ones who can share this feeling.
Because of that, when there is a vacant position, I ask my staff to ask friends or people who work at same level restaurants. If friends, there is a high possibility they share the same feeling.
How can you run the kitchen well with many staff working?
Now, there is 30 staff in the kitchen, but it is to have a feeling of respect towards others. And when there is a problem, with a sous chef or other staff, to listen to why that happened.
I always tell myself to step back. A kitchen dominated by pressure or anger is not good. Of course, chefs are always under pressure but we should not push them.
Also, it is important to involve them into your dreams and ideas. Being a team is like heading in one direction. It is that everyone of them believes they are doing something special and enjoying it. If it is such a team, those without a similar mindset are naturally not required.
So complete teamwork is the only way to grow the restaurant.
There is a shiny future in cooking. Important thing is to get there, my dream.
What do you think about the future of cooking?
I feel sure that the future of cooking is going to be beautiful. We get to travel all around the world and know its many cuisines. Also, we can get any ingredients anywhere and techniques are being developed everyday. Don’t you think it is wonderful?
What I want to tell young people is the importance of setting goals, following your own heart, try various things and keep learning. If you do so, you can reach the place that you aim for.
What is your dream?
The restaurant of my dream is to have a farm next to it and cook food with fresh ingredients harvested from that farm. To do so, I need to study more about nature and to continue to learn techniques.
(Interviewer, writer, photographer; Kyoko Nakayama, Photographs of dishes; 8½ Otto e Mezzo BOMBANA)