Inspired by watching her mother teach Japanese home cooking in English, Hideyo Ishii developed an early passion for global cuisine. She deepened this interest through cultural and culinary immersion in the United States and Italy from her teenage years. Since 2003, she has travelled widely, leading menu development projects and hosting international cooking classes.
In 2006, she became the first Japanese person certified as an AISO Italian Olive Oil Sommelier in Tuscany, gaining notable local media attention. Today, she consults on olive oil and creates innovative menus that integrate its health and beauty benefits across Italian, Japanese, Western, Chinese, and Korean cuisines while researching European food cultures.
