"I never settle for second best when cooking"

Chef Saga was born and raised in Akita prefecture and later moved to Tokyo where his relatives owned and operated a restaurant. So began his culinary career in the natural surroundings of a family restaurant.

Today, as an Executive Chef of Thousand Cranes at Kyoto Grand Hotel, Chef Saga restricts himself to never settle for second best in his creations. He believes the smallest details as well as exact ingredients are very critical in creating a perfect dish.

"The best food is what I believe to be delectable"

Chef Maeda's parents operated a retail apparel shop in his neighborhood. Although he grew up in a business environment, his heart was set on becoming a chef which he felt would be personally fulfilling.

While working at a Japanese restaurant, Chef Maeda further honed his culinary skills at a sushi restaurant in his spare time. It was then that he decided to become a sushi chef. His one unyielding principle for serving sushi is that he only offers what he finds delectable to his customers. Chef Maeda believes the customers are satisfied when he serves them with confidence and conviction.

His career motto is "Persistence is of utmost importance." Many of his culinary colleagues have given up on their careers over the years, but Chef Maeda has motivated himself by his belief that great chefs never call it quits.