ーー What inspired you to work at SG Group?

After returning from New York, I received an invitation from SG Group’s founder, Shingo Gokan, to join the team. My first role was handling the SG Airways cocktail pairing event, and later, I was given the opportunity to help launch "SG Low" as the chef.

ーー What is your current role and responsibilities?

Currently, I serve as the SG Group Japan Executive Chef. My role involves various aspects like store development, product planning, and overseeing store operations. Lately, I’ve been particularly in charge of managing SG Low and crafting menus for our new establishments.

ーー What is important to you in your work?

Communication with my colleagues is vital. Whenever we’re developing new products or streamlining operations, I make a point to share my ideas and the potential benefits I see. Then, I actively seek feedback from the team. Instead of leading solely, I encourage everyone to reflect on what’s truly important for our establishments.

ーー What makes SG Group attractive?

Everyone here gets along well, and we have many international customers, allowing for cultural exchange right here in Japan. Each store is incredibly stylish, making it exciting to work here every day!