Hiroto Ochiai, originally from Niigata, Japan, began his culinary journey after completing his university studies. He launched his career at Enterprise HUGE Co., Ltd., where his exposure to Mexican, Italian, Spanish, and other international cuisines laid the foundation for his creative culinary ideas. He later joined Jean-Georges Tokyo, gaining valuable insights into the diverse cuisines and philosophies of one of New York’s leading restaurants.

 

In 2017, Hiroto moved to the United States, where he played a key role in the openings of Sushi Amane and Shion 69 Leonard in New York, helping both restaurants achieve Michelin star recognition as the Sous Chef and Beverage Director.

 

Certified as a Sake Sommelier (International Kikisake-shi), he blends his expertise in Japanese and French cuisine with the aim of bringing this innovative culinary style to Texas.