Eriko Numata

• Location: Nihonbashi
• Role: Manager
• Field: Operation

I’m from Himeji, Hyogo. After years of lacrosse as a student, I chose French cuisine and trained at Michelin-starred restaurants in Paris and Japan. I moved to Tokyo to help launch Blue Bottle Coffee Japan, then returned to France for four years in restaurants, where I also took up pottery. Back in Japan, my love of travel drew me to “culinary experiences in hotels,” and I joined Azumi Setoda in Onomichi as both Service Manager and Chef. Now at Staple, I plan and develop hotel F\&B. My goal is to make hotel dining as inspiring for chefs as it is for guests.