Food & Marketing Professional Connecting Regional Value to the Future
After graduating from Nagoya University, she began her career at Rakuten, where she worked in sales, marketing, and new business development. Her experience spans a wide range of projects, including promotional planning for national brands, marketing strategy development in collaboration with major advertising agencies, private-brand product development with food manufacturers, and the launch of new food delivery services.
She later joined Salesforce Japan, working as a systems engineer and consultant supporting digital transformation (DX). There, she contributed to business growth through system design, operational improvement, and the strategic use of digital platforms to enhance efficiency and scalability.
To deepen her understanding of the food industry at a practical level, she obtained a Chef License from Hattori Nutrition College. In 2021, she launched a pop-up restaurant project focused on creating food experiences using regional ingredients. In 2022, she founded KIBO Co.,Ltd., providing comprehensive support for regional branding through product development, sales promotion of local specialties, menu planning for restaurants, and event production.
She currently serves in multiple advisory and coordination roles, including EBPM and Information Strategy Expert for the Ministry of Land, Infrastructure, Transport and Tourism, Branding Advisor for the Chiba Prefectural Government (Agriculture, Forestry and Fisheries Department), Market Development Coordinator for Wakayama Prefecture, and DX Advisor for Niigata City, contributing to regional industrial development across Japan.
In parallel, she is actively involved in the food business as a practitioner, overseeing antenna shop operations and strategy development, as well as the development, production, and sale of gelato and sorbet.
By integrating expertise in marketing, digital transformation, and food, she delivers a unique, hands-on approach that maximizes the value of regional resources and connects them to sustainable future markets.
Qualifications & Education
・Bachelor of Science
・Certified Chef License (Japan)
・Advanced Culinary Techniques Certification
・Le Cordon Bleu (France), Cuisine Program (Completed)
・Tsuji Culinary Institute, Japanese Confectionery Techniques Program (Completed)
・HACCP Workshop Certification
・Carpigiani Gelato University Basic / No Added Sugar / Dairy Free Programs (Completed)
・Project Management Professional (PMP®)