Story
This is how it all started…
Since I was three, I’ve loved cooking and baking with my mother. The kitchen was my playground—where I experimented with dishes from around the world, created my own menus and even collected weeds from the garden to ferment them into something new. Cooking was more than just preparing meals—it was a way to bring joy to others, connect with family and express my creativity while satisfying all the 5 senses.
After high school, I pursued a path in nutrition, becoming a registered dietitian while traveling the world as a backpacker during holidays. Each new destination brought fresh culinary experiences and flavours that deepened my love for food.
My first job out of university was teaching cooking classes, but my curiosity and desire for hands-on learning led me to the kitchens of French restaurants in Tokyo. It was a tough, male-dominated environment, but it shaped the foundation of my culinary career, where I could fully immerse myself in the art of cooking.
Determined to further my knowledge, I moved to France to train in a prestigious hotel kitchen, despite knowing barely any French. It was an overwhelming experience—like being a baby all over again. I worked in the chaotic, sometimes harsh environment of a fine dining kitchen, learning not just technique but resilience. On my days off, I catered sushi to local communities, blending my Japanese heritage with the flavors of France. This would later become the cornerstone of my private chef services.
My culinary journey took me next to the Dominican Republic and Spain, where I worked in a fusion restaurant combining Japanese and French cuisine, all while learning Spanish. A chance encounter led me to Morocco, where I discovered the rich flavors of Moroccan cuisine, rooted in health and medicinal herbs. At that point, I was searching for a deeper connection to my food, asking myself, "What is the food I can truly call my own?" I spent six months living in Morocco, immersing myself in its culture and cuisine. This experience shaped my cooking philosophy today.
While in Morocco, I needed a way to make ends meet, so I converted a van into a food truck and began selling sushi at surf spots. Tourists flocked to my truck, and it became a local sensation.It is my personal legend today hahaha.
After Morocco, I ended up in Australia, working again in French restaurants and eventually started my own business as a private chef. Based in Sydney, I catered to various events—from proposals to corporate dinners, always with an eye for conscious, meaningful cuisine.
A life-changing moment came when my second child was born with cerebral palsy due to a birth complication. This spurred me to reevaluate my approach to health and healing, diving deeper into nutrition and wellness. I became the first Japanese food coach in Australia and for the next decade, I ran online cooking classes and health coaching programs, helping over 2,000 clients transform their bodies and minds.
Now that my children are older, I feel a natural pull back into the kitchen. Holistic Food Journey is the culmination of everything I’ve learned, a reflection of my life’s philosophy. Through food, I want to help people reconnect with themselves and others, promoting health and healing along the way. It’s about more than just eating—it’s about creating a sensory experience, a ritual, a space where everyone can feel nourished. Food as ritual. This is the space I want to create.
