Chef Rico has spent most of his career in professional kitchens, he currents oversee two Japanese restaurants. He learnt Japanese cuisine starting as an apprentice to a Japanese chef. He is passionate about cooking and looking forward to sharing good food and happiness with Gourmets.
Private Chef, (2022 - Present)
Excutive Chef, Yakiniku Kumamoto (2020 - 2022)
Excutive Chef, Superdon (2019 - 2020)
Sous Chef, Yakiniku Kumamoto (2017- 2019)
Senior Cook, Toyosu Suisan (2017 - 2017)
Cook, Teppanyaki Sessyu (2016 - 2017)
Apprentice, Wako Japanese Yakiniku Restaurant (2013 - 2016)
In case there is any inconsistency between the translation of the English and Chinese dishes in the menu, the Chinese shall prevail
I will bring along Japanese dinnerware to the venue. No additional charge is required.
Booking must be made at least 4 days in advance.
Since most ingredients are seasonal and flown-in from Japan, chef reserves the right to suggest alternatives in case some ingredients become unstable.
Please reserved space for refrigerator and freezer.
I will bring 1 kitchen assistant for cooking work if there are over 8 guests
I will arrive 2 hours prior to the dining time for preparation.
I can prepare vegetarian menu for some of your guests, vegetarian guest does not counted for minimum guests number a menu requires.
For location that is not accessible by van/car, please contact Concierge for enquiry before placing an order.