With more than three decades of experience in world-renowned kitchens, Chef Nishioka Masaki’s passion for cooking was sparked early on from growing up around his family’s restaurants in Tokyo. Inspired by watching his father cook at the counter from a young age, Chef Masaki embarked upon his own journey at the age of 15, and quickly rose through the ranks of the kitchen, training under lauded Japanese chefs including Hidemasa Yamamoto.

He has since honed his skills within fine dining restaurants throughout Japan, Hong Kong and Singapore; his various Executive Chef roles include Takumi Yamamoto at the Marina Bay Sands, and Kakure in Hong Kong. At Rozan, he draws upon the technical mastery, discipline and deep understanding of Japanese culinary traditions he has amassed over 30 years of working in the industry, offering an unmatched epicurean journey in traditional kappo-style cuisine.

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