Chef

  • Kazuki Ishimatsu

    Born in 1988 in Tokyo. After graduating from the Ecole French school, Chef Ishimatsu devoted himself to his studies in one of Tokyo’s leading restaurants, CUISINE FRANCAISE KM.

    In 2015, Chef Ishimatsu moved to Australia and studied under Chef Dan Hunter at restaurant “Brae” in Melbourne, Australia. Influenced by the Farm to Kitchen concept, he left to pursue his passion for “Local and Sustainable” in Japan. In 2017, he joined the “Maruta” restaurant project and became a chef. In addition to the activities at “Maruta”, Chef Ishimatsu is involved in various activities such as menu development at restaurants.

    On August 26 and 27, 2019, Chef Ishimatsu participated in “Reborn-Art DINING” at the “Reborn-Art Festival 2019”, a reconstruction support project for the Great East Japan Earthquake.