レストランシェフ Restaurant Chef
寡黙な人柄。たんたんと仕事をこなすように見えるが、実は結構頑固で自分の仕事にはこだわる性格。彼の下から、何人かの料理人がシェフとして育っていった。
Beneath his calm exterior, Mr.Yamazaki is a passionate individual who pursues all his goals to the end. Because of him, several young staff members have been able to learn enough to open their own restaurants.
パン工房シェフ Boulangerie Chef
神戸生まれ。大阪、京都、淡路と関西のホテルでパンを焼いてきたが、縁あって美瑛に。フランス製の石窯を美瑛に設置するところから体験し、これまで経験したことのない薪で焼くパン作りに期待を膨らませています。
HISAO OGAWA was born in Kobe. He worked as a baker at hotels in Osaka, Kyoto, Awaji in Kansai. Now, he's come to Biei for new experiences. Here, he's helped to install a French-made stone oven. He looks forward to baking bread in a wood-fired oven, which he's never done before.
美瑛料理塾講師 Ecole Hoteliere Etude Lecturer
プロのための料理雑誌を皮切りに、料理ジャーナリストとして４０年のキャリアを生かして、これまで日本にはなかった理論と技術をきっちりと学べる美瑛料理塾を構築したいと、意欲に燃えています。
HISASHI SAITO shows great eagerness in building this culinary school in Biei, one where students can properly learn cooking theory and skills through an approach that's unprecedented in Japan. He's confident he can put his 40 years as a food journalist to good use by starting to write for professional cooking magazines.