18歳で料理人の道を歩み始め、中華、イタリアン、洋食と様々なジャンルの料理を体得。2002年からは大手外食チェーンのレインズインターナショナルに入社し、『牛角』や『温野菜』などの業態のメニュー開発や新規飲食業態や購買部の立ち上げを担う。2015年からは食マーケティング専門の株式会社favyにて、会員制の低温調理専門店『29ON』や日本初のサブスクリプション型のコーヒーショップ『coffee mafia』、日本初のシェフのコワーキングスペース『re:Dine GINZA』の立ち上げを担当し、現在も新しい飲食のビジネスモデルに挑戦し続けている。
New tools such as smartphones, social media, and crowdfunding are continuously being developed and used in new ways.
However, there are still very few restaurants that are taking advantage of these tools. Favy is continuously developing new ways to utilize the latest technologies to help restaurants increase profitability.
The best example of this is Favy’s distributed-model gourmet media platform ‘favy’ or it’s service ‘Favy Page,’ which is a platform that supports automation of a restaurant’s digital marketing.
Favy also operates several proof-of-concept restaurants which utilize Favy’s marketing tools:
Building a world where restaurants don’t easily fail is favy’s goal.
It’s said that 70% of all new restaurants close within the first 3 years of opening.
Many people who start a restaurant so they can do what they love are unable to keep going, and we want to change this circumstance.
We believe that everyone’s happiest and most productive time is spent when they are doing what they love.
We are focused on creating an environment that lets lots of people focus on doing the things that they love, allowing them to turn what they love into their job.
Our team is made of digital marketing specialists and people from the food service industry, coming together with the goal of ‘building a world where restaurants don’t easily fail.’
We eat, we drink, we play, and of course we work hard as a team.
‘re:Dine Ginza’ is a new chef co-working space that opened in Ginza in January of 2019! We are currently looking for someone who wants to try their talents as one of the featured chefs!
The large dining room seats 120 guests and appears as one restaurant to the customer. However, the kitchen space is designed so that up to five chefs can work at the same time. Both the kitchen and dining room are shared by each chef, creating an innovative and forward-thinking restaurant concept.
【We’re looking for this kind of chef】
・An experienced cook interested in working at a chef co-working space developed by Favy
【We welcome chefs who fit any of the following】
・Independent and focused on creating a business
・Are already working independently, but want to try new ideas or concepts in the kitchen
・Next-generation chefs with ambition
・Previously ran a food business but were unsuccessful
【Able to work during one or more of the following times】
・Weekday Lunchtime（11:30 ~ 14:30）
・Weekend Lunchtime（11:30 ~ 14:30）
・Employed as a subcontractor
※Please contact us if you are interested in becoming a contract employee.
・Enjoys seeing the face of a satisfied customer
・Enjoys working with a close-knit group
・Can speak Japanese at a daily conversational level (JLPT N3 or more)
We look forward to hearing from candidates who are excited about breaking new ground in the culinary world with us!