I cook with roots and precision
For me, cooking is a dialogue between my Mediterranean roots, Japanese precision, and Nikkei flavors, creating a refined and deeply personal haute cuisine.
My experience has given me rigor and versatility
I learned to cook by working alongside Michelin-starred chefs across Europe, America, and Asia, building on a Mediterranean foundation and Japanese discipline that I now bring to every dish.
My philosophy: balance and simplicity
My secret in the kitchen is respect for the ingredients, precise technique, and creative harmony through balance and simplicity.























Emil was just amazing to work with and the food was amazing! He was helpful tweaking the menu he suggested. The food presentation, quality and taste was at the level of some Michelin star restaurants I’ve eaten at in the States. He was responsive. Explained the dishes well and did a great job cleaning up. In addition he went above and beyond with giving recommendations on wine and bakeries.