I'm Masato Suzuki, from Saitama. I like the outdoors and hiking. Recently, I've been spending a lot of time at Okutama.
When I was small, I always wanted to become a soccer player, so I never thought I would be a chef. When I first moved to Tokyo, I got a part-time job in a restaurant, and loved the people and the work, so I just continued on that path.
Over 10 years ago, I got a part-time job in the kitchen of our earliest shops, WIRED DINER in Shibuya. I left the company for a while, but at the insistence of my old boss, I came back a few years back.
I'm the kitchen manager at ROSEMARY'S TOKYO in Shinjuku. As the original restaurant is back in New York, the head chef who designs the menu is the New York chef. There are several menu items that I designed myself for the Japanese customer.
Italy. Before Rosemary's opened, I went to Bergamo for a 3 month cooking course. Living abroad was a invaluable experience, and my food is so much better for it.
It's the set of values that connects peoples and society.
For those who don't want the ordinary, who like challenges, I believe this is the company for you.
CAREER / PROFILE
First joined the company in 2005.
Shops: WIRED DINER (Part-timer) → Planet3rd Koenji 1(Part-timer) → 246 CAFE <> BOOK (Kitchen Manager) → Spaghetteria BUONO!(Restaurant Manager) → FLOWERS Common (Kitchen Manager) → ROSEMARY'S TOKYO (Kitchen Manager)
Favorite food: sushi
Favorite drink: green tea
Favorite vegetable: leeks