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Chef
Tradition · Innovation · Harmony
哲学
伝統
Tradition
Absolute respect for raw materials and technique.
革新
Innovation
Research, fermentation, evolution of taste.
調和
Harmony
Balance between Japan and Italy, between intensity and delicacy.
For Chef Masaru, harmony is inner discipline.
Every dish is born from the balance between identity and territory.
一期一会
経歴
Hida Takayama
Chef Masaru was born in Hida Takayama, Japan. He grew up between his family's yakiniku restaurant and his uncle's traditional Japanese restaurant.
Childhood
From childhood, he helped in the kitchen. Before even understanding its meaning, he felt that his future would be in gastronomy.
Move
After training in Tokyo, he moved to Italy at age 21.
Florence
He joined the Cibreo group in Florence, where he developed his professional identity between Italian cuisine and Eastern vision.
Tuscany
He continued as sous chef at Podere Belvedere, deepening his knowledge of territorial cuisine, seasonality, and game.
Cibreo · Head Chef
He returned to the Cibreo group as head chef. During this period, he received attention from National Geographic, which dedicated a feature to his culinary vision.
National Geographic
Friuli
Subsequently, he became chef at Orsone in Friuli-Venezia Giulia.
映像
現在
Chef Masaru works as a freelance chef.
Private events.
Exclusive collaborations.
Tailor-made gastronomic experiences.
Essential, elegant, and distinctive cuisine.
連絡先
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