HAJIME KOTO
-snow-
HAJIME KOTO is an executive chef from Hokkaido, Japan.
He trained for a total of seven years at Michel Blastoya Japon, a French and Japanese restaurant run by Alain Ducasse,
a master of French cuisine, and was appointed executive chef at the opening of Dominique Boucher Tokyo.
After four months, he became the youngest person (29 years old at the time) to receive two stars in the French cuisine world.
He created a business plan from scratch, selected locations, drawings, equipment, built a design team, and earned two stars again.
In 2017, HAJIME KOTO was established as a haute couture restaurant maison brand.
As a food executive chef for maison brands in France and around the world, he focuses on creating dishes tailored to each concept.
He does design, branding, and team building, and creates the entire meal.
He also works as a producer for chefs and creators, creating environments and spaces where creators can maximize their potential.
His world as pure and simple as snow in the box...
A soft mark on virgin snow
Art direction & Design : KEI KO
