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About Chef Ochiai, leader of ACCI and ACCIGUSTO Owner-chef of La Bettola da Ochiai in Ginza, Tokyo. President of the Italian Culinary Association of Japan. He started his career in French cuisine, then worked at New Otani, but chose Italian cuisine and went to Italy in 1978, where he trained for four years. Back in Japan, he worked as Chef de Cuisine at Granata in Akasaka, before becoming Chef de Cuisine at La Bettola in Ginza in 1997. Since then he has been featured extensively on TV and in the press.
