Chef
Masaru

Hida Takayama

Chef Masaru was born in Hida Takayama, Japan. He grew up between his family's yakiniku restaurant and his uncle's traditional Japanese restaurant.

Childhood

From childhood, he helped in the kitchen. Before even understanding its meaning, he felt that his future would be in gastronomy.

Move

After training in Tokyo, he moved to Italy at age 21.

Florence

He joined the Cibreo group in Florence, where he developed his professional identity between Italian cuisine and Eastern vision.

Tuscany

He continued as sous chef at Podere Belvedere, deepening his knowledge of territorial cuisine, seasonality, and game.

Cibreo · Head Chef

He returned to the Cibreo group as head chef. During this period, he received attention from National Geographic, which dedicated a feature to his culinary vision.

Friuli

Subsequently, he became chef at Orsone in Friuli-Venezia Giulia.