Born in Kanagawa Prefecture on December 16, 1978.

After five years of training at the famous Western confectionery shops Arpajon and Voila, he moved his career to hotels. He accumulated five years of experience at Park Hyatt Tokyo, while dedicating himself daily to various Western confectionery techniques, including competitions and desserts. He trained overseas at Grand Hyatt Singapore. He then traveled to France, where he refined his skills in entremets and assiette desserts under Jean-François Foucher at Park Hyatt Paris-Vendôme. During his time in France, he won the "Gastronomique Arpajon Competition," one of France's three major competitions.

He returned to Japan in January 2009. From that year until March 2012, he served as the head pastry chef at Gâteau Naturel Shu in Jiyugaoka, Tokyo, while also expanding his work as a pastry chef through personal endeavors such as teaching at confectionery schools and serving as an advisor for confectionery-related companies.

From April to June 2012, prior to opening his own business, he traveled to Paris, France, to study under the top pastry chef Sébastien Gaudard, whose confectionery had long impressed him. This was a moment when his desire to create retro-modern confections, which he truly wished to make, became even clearer as he reconfirmed Gaudard's style, which had shifted from modern to classic.

In November 2012, he opened his own patisserie, "Les Années Folles," in Ebisu, Shibuya Ward. In April 2018, he opened a second "Les Années Folles" store in Arai, Nakano Ward. In addition, since 2016, he has been expanding his range of activities beyond daily store confectionery making to include serving as a technical instructor for the Tokyo Confectionery Association, a PCG editorial committee member for the All Japan Confectionery Industry Association, a lecturer for professional workshops, a school instructor, a corporate advisor, catering, and department store events.