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Born in the small town of Inabu, Aichi-Prefecture, 70
km northeast of Nagoya, Japan. At the age of 18, after
high school, he started his culinary career as an apprentice
at the Nagashima Grand Spa (a huge hot spring complex,
which operated two Japanese style hotels, one western
hotel, two large theatres and outside leisure facilities).
Hisashi stayed there for 18 months and studied under an
excellent Chef named Yoshihiro Hoshino.
He then moved to the newly built hotel Nagoya Castle,
which employed 120 chefs and included Japanese and Chinese
kitchens. For more than four years, he worked and learned
all the levels and sections in the strict kitchens.
In 1974, he went to Canada and joined the Hilton International
Hotel in Vancouver. He became a Canadian citizen in
1981. From Vancouver, he moved to Vienna, Austria and
then the Drake Hotel in Chicago. He then joined the
Chicago Hilton and Towers, where he met his wife Ann,
also a chef.
They moved to Vancouver after they were married in
1987, where their three children were born. They returned
to his wife’s home ground and place of birth,
Ireland in 1995, where Hisashi worked in a small restaurant
outside Cork. He started working at St. Clerans Manor
House in July 1998 where he remains today. |
