After graduating from Hattori Culinary School in Tokyo at the age of 20, Chef Yuki Sugaya joined Szechwan Restaurant Chen, the Shibuya branch of the famed Shisen Hanten chain of restaurants. Thereafter, Chef Yuki obtained Japan’s professional culinary license and started taking part in cooking competitions, eventually clinching silver medals at the Young Chefs’ Japan Chinese Culinary competition for seafood in 2007, for appetisers in 2009 and 2012, and a bronze medal for appetisers in 2011.
In 2014, Chef Yuki was appointed Sous Chef for two-MICHELIN starred Shisen Hanten by Chen Kentaro at Mandarin Orchard Singapore. He has since been helming the kitchen at Shisen Hanten, and assisting Executive Chef Chen Kentaro in coming up with seasonal specialities and introducing new additions to the menu.