Hiromi Tsuji

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Hiromi Tsuji is the fifth-generation successor of the renowned Tsuji culinary family and serves as Principal of the Tsuji Wellness Cooking School in Osaka. Born in Osaka, Hiromi studied French cuisine and specialised culinary arts at Le Cordon Bleu Paris, before further refining professional cooking techniques through experience at leading hotels and restaurants. Holding qualifications as a registered dietitian, chef, and food specialist, Hiromi combines culinary expertise with nutrition and wellness education. Hiromi has served as Chief Judge of the World Parent and Child Cooking Awards, delivered lectures at major health and anti-ageing events, and has been featured extensively across television, print and digital media. Hiromi also supervises nutrition content for health organisations and corporate partners and regularly contributes health and food-related articles. In 2019, Hiromi received the NBK New Business Award for Space Japanese Cuisine Excellence. Hiromi was also nominated for the Western Japan selection of the International Young Chef Competition organised by the French Rotisseurs Association. In 2025, Hiromi served as the chef for a special gastronomy cooking demonstration and dining event at the Australian Pavilion during Expo 2025 Osaka, Kansai, showcasing the connection between culinary excellence, nutrition and cultural exchange.