Chef Kazuki Arimoto, head chef of Omakase@Stevens, is a highly skilled culinary artist celebrated for his expertise in French-Japanese cuisine, where he seamlessly blends traditional techniques with contemporary innovation. His culinary philosophy emphasizes precision, seasonality, and harmony, showcased in his thoughtfully crafted creations.

As a Chef Ambassador for Sturion Caviar, he expertly incorporates the brand's exceptional caviar into his omakase menus, elevating each dish with luxurious flavors. Guests dining under his guidance enjoy a refined gastronomic journey that reflects the elegance and creativity of modern Japanese cuisine.

Chef Snowcology is a visionary culinary artist, celebrated for blending innovation and tradition to craft refined dining experiences. As Miele's in-house chef, he showcases the brand’s cutting-edge technology, elevating the art of cooking with precision and creativity.

In his role as a Sturion Caviar Ambassador, Chef Snowcology highlights the elegance and versatility of sustainably produced caviar, inspiring chefs and gourmands alike. Known for his attention to detail, commitment to sustainability, and passion for reimagining gastronomy, he shares his expertise through exclusive workshops and collaborations, solidifying his status as a leader in the culinary world.