top of page
Yusuke Ohmae
Yusuke Oomae
Value Creation Office
Food Creative
神戸の調理師学校を卒業後、神戸のホテルで宴会調理、イタリアンレストラン、鉄板焼を経験し大阪のハウスウェディングレストランで婚礼料理を開発。
大阪のフレンチ、蕎麦のお店で料理長を経験し今に至る。
座右の銘は【技術は心の中に】。
I was impressed by how lively and happy the part-time staff were at work.
My goal is to keep proposing dishes that I have created and make my customers happy.
It's hard work getting new work every day, but it's also rewarding and fun.
It is important to increase communication with part-time staff and encourage them to work.
They are reliable people who do not reject our opinions but rather try to work together with us.
I love cooking, so I've started looking at restaurant information, going to eat at restaurants, and visiting farms where ingredients are grown.
Even now, new work comes in almost every month, so every day is exciting.
Until now, I had only focused on cooking, but I learned the importance of working together with staff to create a restaurant.
It's about being passionate about your work and enjoying the challenges.
新しい一歩を踏み出すことは、時に不安や迷いを感じるものです。しかし、自分の可能性を信じて、勇気を持って進んでみてください。入社することは、新たなチャンスと成長の機会です。先輩や上司の人達に相談をしながら一緒に素晴らしい成果をあげていきましょう！
bottom of page