Satoshi’s journey to LifeGrain is a testament to adaptability and purpose-driven growth.
Originally a law student in Japan, his path took an unexpected turn when he ventured to Fiji to study English. It was there he encountered travelers bound for Australia’s Working Holiday program – a meeting that sparked his own journey.
Starting on a farm in Queensland, Satoshi moved to Sydney, where he began his culinary career as a kitchen hand at Bill’s. After a stint teaching law in Japan, he returned to Sydney, where he re-entered the kitchen, eventually returning to Bill’s Bondi for chef training.
Now at LifeGrain, Satoshi applies his legal mind to his culinary craft, bringing a problem-solving approach to the complexities of helping run the Central Kitchen.
Managing people has been a rewarding challenge for him, and he places an uncompromising emphasis on food safety and hygiene- principles he believes are non-negotiable for creating great food.
“Without food safety, taste doesn’t matter,” he says.
Satoshi’s focus extends beyond the kitchen. He sees the central kitchen’s growth as key to LifeGrain’s success, advocating for expanding the number of stores it serves to increase efficiency and impact.
His favorites from the LifeGrain menu? The pasta and curries, classic comfort foods that mirror his thoughtful approach to food and leadership.
For Satoshi, every meal is an opportunity to solve problems, create connections, and elevate the LifeGrain experience.
The LifeGrain Group acknowledges the Traditional Custodians of the land on which we live and work. We pay respect to the Elders past and present and extend that respect to all Aboriginal people.
