Ryo attended the prestigious Tsuji Cookery School where many 3-Michelin Star chefs were trained. His career in Japan peaked during his head chef role under his master, the legendary French Iron-Chef Hiroyuki Sakai. To this day, Sakai still refers Ryo as his star protégé and continues to work together for culinary projects in Australia.
Ryo has been at the forefront of modern French-Japanese cuisine movement. His fame in Australia started when he claimed the role of Executive Chef at Duck Duck Goose before he spent 4 years at hatted restaurant Galileo in The Observatory Hotel in Sydney.
Followed by Heirloom Modern Japanese Restaurant, where he pioneered a new style of modern Japanese cuisine.
Currently he consults cafe and restaurant businesses in Melbourne. He also provides premium private dinning and corporate catering.
You can find his humble creations on his Instagram Assiette De Parti. He’d love to come and meet you.
David Morton (VIC)
David Stone (VIC)
Marie Tratt (VIC)