Akiyama graduated from École Culinaire Kunitachi at the age of 19 and went on to build his career primarily in French restaurants in Tokyo. In 2012, he joined WELCOME Co., Ltd., where he was appointed Chef of DEAN & DELUCA. He oversaw kitchen operations at the brand’s key locations and played a central role in launching the Akasaka restaurant The ARTISAN TABLE.
He subsequently led numerous new product and menu development projects and served as Executive Product Planning Chef, taking responsibility for food direction across the entire brand. His work spanned retail, restaurant, and takeaway formats, shaping DEAN & DELUCA’s culinary identity from both creative and strategic perspectives.
Since 2021, he has continued to expand the possibilities of food beyond brand boundaries by leading collaborative events and menu development projects with chefs from diverse culinary genres.
Currently, he serves as Executive Chef at KIBO, where he leads menu development across restaurants, ready-to-eat foods, and retail products. He is a rare food director who designs cuisine not only from a sensory perspective, but also through the lenses of marketing and brand strategy.
His culinary philosophy centers on “connecting people through food.” With a borderless mindset and a highly creative approach, he has successfully guided numerous projects. His cuisine is often praised for delivering “surprise and discovery,” earning strong acclaim at KIBO-hosted dinner events. In his work, he places great importance on ensuring that not only guests but also collaborators feel happy, continually pursuing food that brings about genuine smiles and moments of delight.
Qualifications
・Carpigiani Gelato University – Intermediate Gelato Course (Completed)