My journey started as humble busboy in a small restaurant which inspired me to embark on the journey of being a chef, which was only 16 years ago! The vision is to transform which is reflected in Chef James's journey over the last 16 years. He shared that he intended to become a technician due to his passion for ‘fixing things', however, the time working as a busboy in a restaurant gave him a passion for food! When it comes to creativity its reliant on embracing new methods of tastes and textures and Chef James leads the team to new heights.

I always knew my love for cooking from a young age, so at the age of 17, I got recruited and trained to become a  professional chef at a big restaurant in Japan, with particular emphasis on sashimi. The job has taken me to many places such as Las Vegas, Miami, Jakarta, Dubai...and have worked for many years. It's a very professional working environment and the team are fantastic!

Kumihimo challenges my leadership everyday. How to be tough but most important, how to be gentle and diligent to bring the team together. I am inspired by my colleagues and we work to better each other everyday. 

My journey at JW Marriott Hanoi started right after I graduated from college as hotel receptionists for a few years. I love working at Kumihimo and learn a lot from the management to the operation of an international restaurant. And on my days off, I miss everyone at work very dearly. Food is my joy and Kumihimo is my family.