Katsumasa, born on August 17, 1992, is a highly accomplished and award-winning chef, recognized as one of Hokkaido’s top culinary talents. His career began at the renowned Lesenfants gates in Tokyo, where he developed a deep passion for the craft. At just 24, he moved to France to further hone his skills, working at La Chachette in the Rhône region and under the mentorship of a distinguished wine producer. During this time, he obtained his sommelier certification and deepened his commitment to sustainability, contributing to both the kitchen and the fields at the Botanique restaurant in Paris.

Katsumasa's culinary journey took a bold turn when he co-founded L'auberge sauvage, a self-sustaining restaurant in the remote Normandy countryside. There, alongside Tomas Benady, he pioneered a culinary approach rooted in the surrounding natural environment, blending creativity and sustainability in a way that transcended traditional kitchen practices.

In his 30s, Katsumasa continued to refine his expertise while traveling through Bulgaria and Copenhagen, before returning to Japan in 2022. He became a freelancer, further expanding his portfolio with experiences at the Mitosaya herbal distillery in Chiba. He has since played a key role in overseeing several restaurants in Tokyo and Hokkaido, excelling in product development, quality control, and sustainability practices.