Krug is completing the unique and exquisite experience that guests have when visiting Ciel Bleu. We take pride in offering Krug Grande Cuvée to start the guest’s journey and the wide selection of special Krug Vintage to make the night memorable.
What is your guilty pleasure in life?
As a proud Italian, my guilty pleasure has to be homemade pasta. It always brings back memories of my grandmother rolling out dough in her kitchen.
Where are you when you feel the happiest?
Asides from being at home with my family, I feel the happiest at the restaurant. I love creating memorable experiences and offering our guests Omotenashi — Japanese hospitality from the heart. Seeing our guests truly enjoy our cuisine, savoring dishes perfectly paired with Krug, and sharing the positive atmosphere within the team, make it all more rewarding.
How would you describe yourself in three words?
Passionate, Leader, Entertainer.
When was your most recent sip of Krug?
My most recent sip of Krug was just last month at Ciel Bleu, where I enjoyed a glass of Krug Collection 1988. It was a special treat, thanks to a guest’s generous invitation.
What is your greatest achievement?
My greatest achievement is advancing from demi Chef de Rang to Service Manager, at the two-Michelin-star restaurant Ciel Bleu. This journey is especially meaningful to me, having navigated it as an international professional. With the support of Chef Arjan Speelman, I have developed a high level of craftmanship required in fine dining.
What makes you a Krug Lover?
The distinct character of each champagne. Every Cuvée and Edition has a unique expression, making each sip a memorable experience.
Can you describe your first sip of Krug?
My first sip of Krug was unforgettable. On an evening, shortly after I joined Ciel Bleu Restaurant, guests ordered the newly released Krug Grande Cuvée and offered me a glass. I was struck by its elegance — fresh with hints of citrus and floral notes; a surprising complexity. It made a strong impression on me.
