Chef Mika Suzuki

Being a chef, to me, is more than just a job. To me, being a chef means delivering nothing less than exquisite service and happiness to people through the magic of gastronomy and the culinary arts. I have had the love and passion for cooking since I was a child and since the day I first started cooking, I knew that it would be something that I would love to do in my life.

I have successfully gained my cuisine degree from Le Cordon Bleu and have further expanded my professional training in Michelin-starred restaurants, as well as in the kitchens of well renowned hotels around Tokyo. I possess a certification for wine specialization under the WSET program and would love to answer to all your wine requests if any. I also do food start-up consultations and menu consultations after having gained experiences working side by side with really great business mentors and restaurateurs in F&B.

Though my main training revolves mostly on fine dining, I personally enjoy gastronomy in all forms; from home-cooked, to casual dining, to street food, to haute cuisine. Name it, and I'd be glad to learn and experience everything and further expand my flavor palette. That being said, I really enjoy incorporating various techniques, style, and flavors to each dish that I create. And that is one of the reasons why I can say that my dishes are especially catered towards the personal preference of each of my clients, whether private or corporate. Every single time I cook is always an opportunity for me to further enhance my skills and techniques all at the same as to deliver happiness and great moments to all my customers, clients, family, and friends.