Marco Massarotto is a digital marketing entrepreneur managing the 80+ people he founded in 2006 and a Japan food and culture lover. In 2011 he initiated the Non Profit association “La via del Sake” (the way of sake) who counts hundreds of members and hosts a monthly event about Nihonshu and “Shoku Bunka” in Milan and Italy and organizes Japan Gourmet Tours twice per year. Marco is evangelizing sake in Italy to chefs, sommeliers and…
Continue readingShe is President of the only sake brewery in Shodo-Shima island, Kagawa prefecture, a young brewery established in 2005. “It is the reason why we can do something others cannot. We are going to challenge ourselves to various things in order for more people to enjoy drinking our sakes. We keep the traditional brewing method to make supreme sake. We are committed to revitalize the old brewing culture of Shodo-shima.”
Continue readingPablo Alomar Salvioni was born in Mallorca, Spain. After graduating from a London art university decided to travel to Asia and ended up in Japan. A plan to stay 2 months turned to be a 2 years and a half stay. This experience led to build up his career, first as a Spanish wine broker in Asia with SOURCING THE EARTH and eventually a Sake importer and distributor in Spain, with SALVIONI & ALOMAR carrying…
Continue readingChef Instructors of Le Cordon Bleu Paris team and an active member of the Association des Conseillers Européens and L’Académie Culinaire de France.
Continue readingKoji Abe is General manager of Corporate Sales Division,Sapporo,JTB Hokkaido Co.Ltd.
Continue readingYoji HATA / Director of the Research Institute of Gekkeikan Yoji HATA (Ph.D from Kyoto University) joined Gekkeikan Sake company in 1983. Since 2005, HATA works as Director of the Research Institute of Gekkeikan (former Okura Sake Laboratory) which was founded in 1909. His challenge at Gekkeikan is finding new ways with scientific approach to best utilize our nearly 400 years of sake-brewing experience to effectively appeal to the consumer by offering innovative and best…
Continue readingTrained in the great formula one team of Alain Ducasse at the Plaza Athénée, he opens in 2009, he first parisian boutique, ACIDE, where he creates since then, a range of outstanding macaroons.
Continue readingConstance Barreault arrived by chance in Taiwan in 1990. Asian – and in particular Chinese and Japanese – cultures appealed so much to her that she changed her career orientation. Since her return to France in 1996, she has given lectures and classes about oriental art and civilization. She also conceives and conducts tours in Japan, Taiwan, China, Myanmar …
Continue readingGraduate from ENSCI industrial designer, Sylvie AMAR is a passionate creative. In 1997, she sets up her eponymous global design agency, so as to answer various expectations and needs in Art of living, with a very particular specialization : hotel and catering business. Within a few years, her expertise, her elegant and refined style, open up the doors of greatest top chefs. Thus, great names of french gastonomy trust her, such as Pierre Gagnaire, Olivier…
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