Executive Chef Takao Iinuma is one of the world’s great Japanese chefs. An accomplished student at Japan’s prestigious Hattori Nutrition College, where he learned everything from French technique to traditional Chinese cooking, Iinuma went on to teach there for eight years. His education also included an apprenticeship at the Karin in the Ana Hotel, one of Tokyo’s top restaurants. He has competed in 40 episodes of the popular Iron Chef Japan, winning 75 percent of his match ups. It was during this era that he befriended world famous Chef Masaharu Morimoto, who became his culinary mentor. Chef Iinuma went on to become executive chef at Morimoto restaurant in Philadelphia and Wasabi by Morimoto in Mumbai, India, where he helped the chef open both locations. He was also appointed corporate chef of Morimoto in Washington, D.C. The Iron Chef still calls upon Iinuma for advice before going into culinary battle.
 
Chef de Cuisine Kazuyuki Mitsui also hails from Japan. With no formal culinary training, Chef Mitsui has nurtured his lifelong love of food and cooking into professional mastery with intense training and mentorship from top Japanese chefs. While living in Japan, he worked for Iron Chef Michiba Rokusaburo at his acclaimed restaurant, Miyanaga, where he rose through the ranks to become Sous Chef. In the United States, Chef Mitsui worked with Chef Iiumna at Morimoto before being recruited to helm the kitchen at Azie.