DiningStory-the organic personal chef experience and cooking classes at Sydney NSW | Japanease & French

From as early as I can remember, I guess it was the age of about 3 years old, I learned cooking from my mother in the kitchen, where I spent a lot of time playing. My mother loved the challenge of cooking international cuisine, and under her influence I developed an interest not only in Japanese food, but also in food from around the world. Even after I embarked on a career, my desire to learn about the fundamentals of cooking and the link between food and the body led me to study at university to obtain my nutritionist and dietician qualifications. Later, I travelled and lived overseas in order to pursue my interest in cooking and food, and gained experience not only by working as a chef but also by accumulating a wide variety of cooking experiences. Japanese and French cuisine are my specialities. Although they are polar opposites of one another, Japanese and French cuisine are similar in that they are both delicate cooking styles that are steeped in history and culture. My goal is to create cuisine that 'speaks' to the people who eat it using plenty of natural produce, and to translate the personal dining stories of my clients into memorable dishes. My household is French-Japanese, and this constantly inspires and guides me to create beautiful cuisine from these great food cultures.