Born in Chiba, in 1984, Imai Kazumasa graduated at Tsuji Culinary Institute.
He embraced the Italian cuisine after some important experiences at “Il Buttero” restaurant in Hiroo and “Incanto” restaurant in Minamiazabu.
Currently he is the Executive Chef at “Pepe Rosso” restaurant in Tokyo. Indeed, when he was a trainee, he spent a lot of time with Italians, so he had the chance to learn not only the Italian attitude, but also their passion and uniqueness that now affect the style off his recipes.
He travels often to Italy in order to discover the local culinary traditions and share them in Japan.