Guidance by instructors who know the professional scene

Our instructors are an important part of a vocational school.
We have "practitioner teachers" for each specialized genre.
Professionals and corporate management who made their name in the industry
Up to professionals who can teach
knowledgeable in a wide range of skills
A professional group guides all aspects of the food industry.

cooking instructors

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  Chinese cooking teacher

  Takashi Mori

  After working at ANA Hotel Osaka (currently ANA Crowne Plaza Hotel Osaka), he was selected as the sous chef at ANA Gate Tower Hotel.After that, at the young age of 37, he became the manager and head chef of the Nara Royal Hotel.He has a difficult qualification in authentic China, a food medicine medicinal.

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  Chinese cooking teacher

  Yasuo Furuya

  Worked as head chef at Hilton Hotels & Resorts, which operates over 500 hotels and resorts around the world. After joining DAICHO, she will convey the charm of Chinese cuisine to students, and use her experience as a chef who knows "human resources required in the field" to focus on human resource development.

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  Japanese cooking teacher

  Yoshinari Asano

  Graduated from a vocational school.After working at New Otani Kobe Harborland, he went to Nagoya Marriott Associa Hotel as an opening staff.After that, he gained experience in the field as a sous chef at Novotel Koshien and others before joining our school.He carefully communicates the expressions of the four seasons that are essential to Japanese cuisine.

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  Western cooking teacher

  Takashi Ebisu

  Served as chief banquet chef at Tennoji Miyako Hotel (currently Sheraton Miyako Hotel) and South Tower Hotel Nankai Osaka (currently Swissotel Nankai Osaka).He also has about 40 years of on-site experience, including serving as executive chef at Star Gate Hotel Kansai Airport.Not only his cooking skills, but also his management skills are at the top level.

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  Japanese cooking teacher

  Yasuaki Matsumoto

  After graduating from DAICHO, he embarked on the path of Japanese cuisine.He has honed his skills at famous restaurants such as the long-established restaurant ``Sushikei'', which was founded in the first year of the Taisho era, and is the head chef at the long-established ryokan ``Toin Goshobo'', which is said to have been founded in 1191.Currently, he teaches the depth of Japanese cuisine at his alma mater DAICHO.

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  Japanese cooking teacher

  𦚰Yama Fumiyoshi

  After gaining experience at a Japanese restaurant, he worked for many years at the famous Japanese restaurant Daikinro, which has been in business for 160 years since its establishment in Edo, and reached the position of head chef.He has extremely excellent skills, and his skills have been recognized as the top person in Osaka Prefecture, and he has been selected as a "Naniwa Master Craftsman".He teaches students with certain techniques.

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  Western cooking teacher

  Tomonori Tsuji

  After working in sales at a company, entered DAICHO at the age of 25 and started cooking.After graduating, he worked at Harmonie Embrassee Osaka.After that, he joined his alma mater as a cooking assistant.Currently, as a teacher, in order to convey cooking knowledge and techniques in an easy-to-understand manner, I provide guidance from the student's point of view.

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  Western cooking teacher

  Shigekazu Yoshida

  He is in charge of department store events, and every year he recreates the flavors of famous restaurants and patisseries from all over France in Japan. He has excellent management skills, and has led the stores he is in charge of to number one in word-of-mouth rankings.
  Ambassador of the French Castelnaudary regional cuisine Cassoulet

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  Japanese cooking teacher

  Minoru Umezu

  He worked as head chef at a long-established, high-end restaurant founded in 34 and occupying the villa of the Sumitomo zaibatsu.

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  Chinese cooking teacher

  Hirohiro Sano

  Graduated from Osaka Cooking and Confectionery College Ecole UMEDA
  He gained experience at Toh-Ten-Kou, a long-established Chinese restaurant founded in 1961, before joining his alma mater as a kitchen assistant. He currently teaches students as a teacher.

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  Japanese cooking teacher

  Makoto Kataoka

  A graduate of this school.He worked at Uoken, a first-rate Japanese restaurant in the school group, and later served many customers at Nakadanaso, an inn related to Toson Shimazaki in Nagano Prefecture.

* We will introduce some excerpts.

Confectionery instructors

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  confectionery teacher

  Kaoru Yoshimoto

  Handled a variety of cakes for bridal and dinner shows at the famous hotel Hilton Osaka, which is expanding around the world.After that, he opened a high-end pastry shop after experiencing a patisserie.It is also gaining attention and gaining popularity in the media.Currently, he is teaching at the Osaka cooking and confectionery vocational school to develop confectionery personnel who will be responsible for the future by making use of his diverse experience.

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  confectionery teacher

  Mitsuo Nishiyama

  Served as manager of confectionery at Tokyo DisneySea Hotel MiraCosta.In addition, he has been involved in many new projects such as the launch of new stores for Regency Kyoto and Balnibarbi Co., Ltd., and is a driving force in the industry.He makes use of his advanced skills in making western confectionery and handicraft confectionery in his teaching.

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  bakery teacher

  Toshihiro Shigematsu

  After graduating from a business university, he enrolled in a vocational school and began his career in cooking and confectionery. He has been involved in product development at nationwide stores such as Maical Cantevole (now Aeon Bakery). He is a leading figure in bread making, having won various awards in the bread making category.

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  confectionery teacher

  Atsushi Ohtani

  Worked at the ANA Crowne Plaza Hotel Kobe and devised innovative sweets such as wedding cakes with a fresh feeling.In her classes, she tells her that "not only skills but also the spirit of hospitality to customers and a sense of responsibility towards work are important."Fun and practical instruction is popular with students.

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  confectionery teacher

  Chikako Sakaguchi

  After graduating from a vocational school, worked as a bridal pastry chef at the bridal company “Arcane Ciel Verite Osaka” and “Anniversaire Co., Ltd.”, which handles bridal comprehensively.She also has a history of winning a bronze medal at the Japan Cake Show, Japan's largest confectionery contest.

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  bakery teacher

  Makoto Sasaki

  Over 30 years of professional experience.He is active as a boulangerie at the popular boulangerie "DONQ".He is also good at bread making technology and human resource development, such as eight people trained by his teacher to open their own business.

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  confectionery teacher

  Takahiro Hagiwara

  A veteran with over 13 years of experience as a confectionery teacher and over 40 years as a pastry chef, he uses his experience in product development in his daily teaching.

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  confectionery teacher

  Jun Shimofukikoshi

  Graduated from Osaka Cooking and Confectionery College

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  bakery teacher

  Chihiro Katsuki

  Selected as a section leader at a famous store and has been active in the field for over 10 years.The bread, which shines with a sense unique to women, has a good reputation for its "gentle texture."

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  Wagashi teacher

  Toshiyuki Tanaka

  The second-generation owner of Ibaraki Shunkaan Tsutaya, a Japanese sweets shop that has been loved in Osaka for 30 years.He teaches the knowledge and techniques of Japanese confectionery unique to an active store owner.

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  Wagashi teacher

  Deguchi Katsumasa

  He has made a name for himself in the industry by appearing on popular TV programs, winning awards at the National Confectionery Exposition, and being certified as an excellent Japanese confectioner by the All Japan Confectionery Association.

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  bakery teacher

  Yoshiya Tanaka

  Taking advantage of about 30 years of experience in product development and operation management, our school teaches students in an easy-to-understand manner the charm of delicate bread making, where the way the dough is handled changes depending on the temperature and humidity of the day.

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  confectionery teacher

  Masashi Ohkura

  Active in multiple patisseries, including Monsieur Makino, which has multiple stores in Osaka.Currently, he is active as the owner of Patisserie FUTATSUKI.He teaches students in a variety of techniques.

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  confectionery assistant

  Ano Rinna

  Graduated from Osaka Cooking and Confectionery College
  After working at a patisserie, she got a job at her alma mater as a confectionery assistant.

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  confectionery assistant

  Kazune Araki

  Graduated from Osaka Cooking and Confectionery College Ecole UMEDA

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  confectionery assistant

  Misaki Nakahara

  Graduated from Osaka Cooking and Confectionery College Ecole UMEDA

* We will introduce some excerpts.

Special Visiting Lecturer

Inside the DAICHO campus,
From popular and famous restaurants to first-class hotel chefs and pastry chefs
You can meet and learn technology.
From a full-time teacher, while supporting your own growth
After thoroughly learning from the basics to application
Only top professionals who are active in the industry can understand
You can learn the latest trends in the industry and how to create hit products.

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  Kobe Kitano Hotel
  General Manager/Executive Chef

  Hiroshi Yamaguchi

  At La Côte d'Or (currently Relais Bernard Loiseau), he studied under Bernard Loiseau, a leading figure in the French culinary world.Returned to Japan to open La Côte d'Or Kobe and became a chef.After that, he served as the general manager and executive chef of Kobe Kitano Hotel.

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  German well-established bakery
  President of Rishart

  Geghard Muller

  Based in Munich, Germany, he is the 130th generation president of the traditional bakery "Rishart" with a history of over 4 years.He generously teaches students the recipes and techniques of authentic Rischart bread, which is made with carefully selected ingredients and is all hand-made.

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  French restaurant
  Lumiere
  President

  Tai Karato

  After training at the famous French restaurant Jean Moulin and La Côte d'Or, he became head chef at Kobe Bay Sheraton Hotel & Towers at the age of 33.Later he opened Lumiere.He is the owner-chef of a popular restaurant that has been awarded a star in the Michelin Guide for seven consecutive years.

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  CLUB HARIE
  sector chef

  Tetsuya Senoo

  Serves as a sector chef at Club Harie.He won numerous awards at the Japan Cake Show Tokyo, Japan's largest confectionery contest.At the WPTC (World Pastry Team Championship), an international confectionery competition held in the United States, he was active as the captain of the Japanese team.He wins consecutive victories.

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  paris international cuisine sweets
  competition finalist
  Received French Agricultural Merit Award, etc.

  Laurent Jean Marie

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  Restaurant
  Chansonnier
  Owner

  Shigeo Shibano

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  Le Clos de Mariage
  Owner

  Isao Kuroiwa

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  Restaurant Valier
  Owner chef

  Minoru Takai

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  Royal Hotel Tosa
  chef

  Tadashi Mejima

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  Hotel & Resorts
  ISE-SHIMA

  Kazunori Inui

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  Nadaman Sakai Kitchen
  chef

  Akimitsu Maekawa

• 

  THE KASHIHARA
  chef

  Akihiko Fujii

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  There is a horse grand hotel
  chef

  Ryo Hashimoto

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  El Poniente
  Representative Director

  Yukio Konishi

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  ANA Crowne Plaza
  Hotel Kyoto
  Chinese Cuisine Karin Head Chef／
  Master Craftsman of Naniwa

  Kazuo Uchida

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  Hotel Nikko
  Princess Kyoto
  dim sum chef

  barley

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  Kishiwada Grand Hall
  Cooking Department Executive Officer

  Yasuo Kaneshiro

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  Owner of ASTERISQUE
  WPTC Japan representative
  captain

  Koichi Izumi

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  Seiichiro Nishizono
  Owner

  Seiichiro Nishizono

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  Patisserie Montplus
  chef pastry chef

  Shuhei Hayashi

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  Rhone-Alpes region
  best chocolatier

  Jean-Marc Scrivant

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  Confectionery Asada Owner
  First-class Japanese confectionery technician

  Eiji Asada

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  Pastry chef Ichi
  Owner

  Koichi Saito

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  Petit Prince

  Yuta Tsujimoto

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  PATISSERIE LAFCA
  owner chef patissier

  Yuji Fukakusa

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  Hyatt
  Regency Osaka
  bakery sous chef

  Shigeto Tsujii

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  see you soon
  Owner

  Kiyoshi Matsuo

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  Bakery Fournier
  Owner

  Takatoshi Sakata

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  UCC Coffee Academy
  coffee advisor /
  coffee brewer

  Akihiko Fujii

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  One Room Cafe

  Hideki Kimura

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  Japan Tea Association
  Certified senior tee
  instructor

  Akiko Katayama