Watch: A Day in the Life
of an ANA Chef
Seigou Mori, the head chef of the ANA catering service, creates seasonal menus with fresh, thoughtful ingredients. Knowing the right time of year to serve sea bream or how to create pairings that won’t compete is an expression of Seigou’s culinary creativity as much as his dedication to the ANA traveler.
“I take great care in satisfying our customers,” he says.
The presentation of his mindfully crafted meals calls for equal consideration. Once he finalizes the visual layout of a dish, Seigou inspects each plate to ensure perfection.
“After all, it creates the first impression. Presentation is important,” he says.
Cooking is more than Seigou’s job, it’s his passion. Even in his off hours, he sits at restaurant counters taking in the excitement and skill of fellow chefs.
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