近江凱斗
OMI KAITO
From the age of 17, he started cooking at a local Italian restaurant.
For about 8 years, he trained in cooking at restaurants and hotels in Wakayama, Tokyo, and Hakone.
He was in charge of the renovation of the hotel restaurant on Hahajima Island in Ogasawara Village, Tokyo, a World Heritage Site, and devised course menus and restaurant menus using local ingredients, which were appreciated by tourists and locals.
After that, he studied flamenco in Spain, which was his dream for many years. After returning to Japan, he experienced agriculture from his interest in ingredients in addition to flamenco activities.
In the relationship with farmers
Wanting to save the crops that would be discarded, he established Fruit Gift.
-I want people to eat really delicious food that values the ingredients and makes the most of them.
We will give you a miraculous fruit born in nature in a bottle with your thoughts.