Our training program specializing in Japanese cuisine, focused on hospitality professionals and students seeking to master authentic techniques, precision and creativity typical of haute Japanese cuisine.

The chef, with international experience and author of two books published by the prestigious Larousse publishing house, teaches practical and theoretical classescombining:

• Preparation of sushi, sashimi and nigiri using professional techniques.
• Preparation of hot dishes and traditional kaiseki.
• Japanese culinary culture and gastronomic protocol
• Presentation, plating and complete gastronomic experience

Each training program is designed to integrate theory, practice and creativity, offering students a comprehensive view of professional Japanese cuisine and its standards of excellence.




Addressed to: Hospitality schools, culinary academies and vocational training programs.