A leading authority in room service with extensive hands-on experience ranging from international hotel chains to three-Michelin-star gastronomy. He has also contributed to the French Ministry of Education, playing an active role in the advancement of hospitality education. Driven by a constant pursuit of excellence, he was awarded the prestigious Meilleur Ouvrier de France (MOF) title in 2004. After serving on the French national team, he has devoted himself to the global development of service culture, notably by founding and presiding over the World Masters of Hotel Championship, the world championship for maîtres d’hôtel, in 2019.

One of Belgium’s most distinguished maîtres d’hôtel. His illustrious career includes winning the Georges Saeyman Cup in 1996, the Belgian Maître d’Hôtel Award in 2017, and achieving World Champion at the World Waiter Championship in 2019. Alongside his experience in Michelin-starred restaurants and four-star hotels, he is also active as an educator and competition judge. In 2023, he earned the WSET Level 4 Diploma, and continues to dedicate himself to mentoring the next generation through both practical expertise and theoretical knowledge.

Asia’s No.1 hospitality and service coach, with five world titles and numerous domestic and international honors. He himself won both the All-Japan Championship and the International Paris Competition, and was selected as the Youngest Best Maître d’Hôtel in history. As the 24th-generation descendant of a samurai lineage, he carries forward the spirit of Omotenashi. His career includes serving as general manager of a three-Michelin-star restaurant and providing hospitality for the Olympic Games, G7 Summits, and international VIPs. Recognized globally as a “Gran Majordome,” he is active as a corporate advisor and consultant to thousands of establishments across the restaurant, hotel, and bridal industries.

Born in Kanagawa Prefecture. Initially aspiring to become a chef, he transitioned into hotel management and refined his expertise both in Japan and abroad. After working at Hotel Metropolitan, Roppongi Hills Club, and Conrad Tokyo, he spent 13 years overseeing the Food & Beverage division at Tokyo Disney Resort. He currently serves as Senior Manager of Food & Beverage for Hilton Japan, Korea, and Micronesia.

One of the most prominent figures in the international hospitality world. For 13 years, he managed La Pergola, the three-Michelin-star restaurant at Rome Cavalieri Hotel, contributing significantly to Rome’s first-ever three-star Michelin achievement. He has received numerous honors, including the Order of Merit of the Italian Republic. Through his book The Art and Science of Service, he has communicated the value of service worldwide, and in 2012 received the International Academy of Gastronomy Grand Prix for the Arts. He continues his mission to elevate the professional status of waiters globally.

After working at the Palace Hotel, he moved to France. Following a stint at “La Pyramide” in Vienne, he worked as a sommelier at the Ritz Paris and the Shangri-La Hotel. He is now independent, active in consulting for Parisian restaurants and Japanese sake importers.

A master of room management with an international career spanning Spain, the United Kingdom, and Switzerland. He has served as Head Waiter and Room Director at Michelin two- and three-star restaurants in London and Geneva. In 2011, he became a shareholder and partner at Domaine de Châteauvieux in Geneva. In 2024, he received multiple Best Room Director in Switzerland awards from Gault & Millau and other major guides, firmly establishing his international reputation.

Since 1987, he has trained at long-established French restaurants. At the French Food Culture Center (FFCC), he served for 26 years as Deputy Director and instructor in restaurant service education. While continuing to work actively in restaurant service, he also teaches at vocational schools and other educational institutions.

Awarded the MOF (Service & Table Arts) title in 2011. Highly regarded as an educator, he has served as a lecturer and trainer at hotel schools and management schools. In 2007, he was granted the title of Maître Sommelier by the French Sommelier Association. Holding a Master’s degree in Innovation Management, he researches and teaches hotel service marketing and development from both theoretical and practical perspectives.

After a career as a firefighter, he transitioned into the service profession and spent eight years as a Chef Sommelier at Michelin-starred restaurants in Italy. Upon returning to Japan, he worked in the restaurant and bridal industries before becoming independent. He now operates wine shops and wine bars, and provides consulting services in business development and human resource training.

A leading figure in French hospitality education, having held key positions within the MOF Arts de la Table field. After gaining practical experience in the traditional catering industry, he joined the national education system in 1988. He has contributed to the training of hotel educators both in France and internationally, and has served as Vice Chairman and Chairman of MOF and MAF-related competitions. A recipient of the Order of Academic Palms, he has played a major role in the international development of service education.

He built his career at top-tier French restaurants in Tokyo, and served as General Manager at Château Restaurant Joël Robuchon (Ebisu). He currently works as Restaurant Manager at RESTAURANT LA TERRE, delivering service grounded in extensive on-site experience.

Active as a Maître d’Hôtel and Banquet Director at Michelin-starred restaurants and luxury hotels, he founded his own brasserie in 1996. He served as the founding Chairman of FETAM, a Belgian organization dedicated to promoting the service industry. Since 2016, he has presided over First Maître D’ of Belgium, and as Chairman of the Junior Table Master competition for final-year hotel school students, he is deeply committed to nurturing the next generation of service professionals.

Served as manager in the Food & Beverage, Banquet, and La Tour d'Argent departments at Hotel New Otani for 25 years, overseeing VIP and State Guest House hospitality. Worked as General Manager and Brand Manager at KEISUKE MATSUSHIMA TOKYO, headquartered in Nice, France. Also handled planning and operations for bridal services and events with French companies. Currently serves as General Manager of CITY CLUB OF TOKYO.