I didn’t come up chasing trends or TikToks. I came up scrubbing pans and swinging cleavers — learning to keep pace, lead by example, and outlast anyone who only brought passion. I’ve led kitchens that print money. I’ve walked away from titles that didn’t mean anything. I’ve built crews that still call me Chef 20 years later — and I’ve taught people to cook with steel and stay sharp. If you’re looking for buzzwords or branding, go check the résumé. This is the part they don’t write down — but it’s the part that built everything else.
It holds when passion fades. Discipline with a backbone. If it looks easy, it’s because I’ve made it exact.
It’s not a vibe. It’s a vow.
From Cadbury Wagyu to bourbon-aged ribeyes — every plate I design balances luxury and legacy. I don’t copy trends. I set them.
I’ve trained dishwashers into chefs and chefs into leaders. That’s the real secret sauce.
Whether it’s a steakhouse looking to level up, or a team looking for vision — they bring the knives, I bring the edge.
Steakhouses are a dime a dozen. So are chefs who play it safe. I’ve built a career on pushing the limits — of flavor, of fire, of what a restaurant can be. No gimmicks. No shortcuts. Just relentless refinement.
Continue
I’m certified to serve real Kobe—one of the few in the country who can say that. I’ve got exclusive access to Cadbury Wagyu from Mayura Station, and I bourbon-age it in-house until it’s damn near perfect. On top of that, I’ve designed a few steak cuts of my own. You won’t find them anywhere else. This isn’t hype—it’s control, rarity, and doing things the right way.
Continue
You’ve seen the beef. Now meet the beast. Mr. Porterhouse — 14 pounds of gold and black marbling — is more than my namesake. He’s curious, mischievous, and loyal to the bone. The kind of wild that doesn’t need taming. I don’t just work with rare cuts. I live with one.
Continue
I don’t follow up with filler.
If I say there’s more coming, that means it’s worth waiting for.
