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Chef: Katsuhito Inoue
Program: Advanced Culinary Arts
Years of Experience: 28
I have been cooking professionally for 28 years and I haven't stopped learning. I believe it is my responsibility to pass on my skills, knowledge and passion to the next generation.
Graduated from Japan Cooking School in Osaka and completed his apprenticeship in the Osaka area.
Spent five years in Toronto, then Montreal where he took over the role of Executive Chef at a restaurant named Sushi Bar.
Embarking back to Japan, he utilized his skills in French Cuisine and pastries at Suikazura Restaurant in Nishinomiya.
Returning to Canada he took on the role of Department Head at the Westin Prince Hotel in Toronto before heading west and joining Pacific Institute of Culinary Arts in 2003.
What inspired you to get into the food industry?
Both of my parents worked, so I had to make something for myself. I try to create something good with what we had at home and I love to see others enjoy my creations.
What do you enjoy most about being a chef?
Being able to create using exotic stuff without me paying. Disciplining your people to work together to achieve success in the industry.
What made you decide to become a Chef Instructor?
I want to share my knowledge and experience. I also wanted to spend more time with my family.
What do you enjoy most about teaching?
Meeting different people and the challenge of leading them in the right direction to succeed in this industry.