Kazuya, or Matsu-san as he’s known in the restaurant, started his culinary career in Japan learning the intricacies of French and Italian cuisine. After understanding the concepts of various known cuisines of the world, he made the move to Los Angeles and worked for Chaya Brasserie, a pioneer of Californian cuisine based on French and Japanese fusion. His experience in one of the first fine dining sushi restaurants led him to Miku where his passion for cooking finally found a fit. He moved to Vancouver in 2011 to energize the team and to assist in opening Minami. As the Corporate Executive Chef of Aburi Restaurants, Matsu-san is always challenging himself to create new dishes that strike a balance between traditional Japanese flavours and the Aburi concept of innovation while overseeing the Back of House teams of all restaurants under the Aburi umbrella. Matsu-san exclaims that he loves working with the Aburi team and, after 17 years of being in the restaurant industry, he finally has a place to belong.