Our leadership team shares a passion for great tasting, nutritious foods and beverages, served with attention to detail and commitment to highest guest service experience. Working together, we provide flavorful, customizable experiences for our clients and their guests. The below people are based either from our Nagoya or Tokyo office.
Senior Leadership Team
Chris Zarodkiewicz
About Chris Zarodkiewicz
Chris has been involved in the food service business for over 25 years and is the founder of both Cezars Kitchen and Cezars International K.K. Prior to coming to Asia, back in 1993, Chris worked for Hilton International in both the United States and Canada where he developed his business skills and, most importantly, his passion for great food.
Cezars International was founded in 1996 and after several years of owning and managing restaurants Cezars Kitchen was formed and the company expanded into the school food service business. Again it was the desire to provide great food and service to his customers that has led to the success and growth of Cezars Kitchen.
Currently, Cezars owns and operates restaurants and food service locations throughout Asia.
Phillip Smith
About Phillip Smith
With two decades of leadership in the foodservice industry, Phillip wrote the book on operational excellence. He began his food service career back in 1990 while in High School with Denny’s restaurant chain as a dishwasher. In college, Phillip worked as a cook while balancing his college studies and earning a degree in Business Management. Along the way, he joined the Bon Appetite Management Company and served in several leadership roles and various venues for a total of five years.
After that, Phillip continues his operational journey and became a general manager of a café for two years before being recruited to Jamba Juice Corporation where he served as a Training General Manager for six years, having the responsibility to develop general managers for various markets around America.
Phillip joined the Cezars family back in January 2007. With his forward thinking, attention to details and commitment to operational excellence and customer focus, Cezars has continued to show positive growth under his leadership.
AKBAR DADABAEV
About Akbar Dadabayev
As a child, Akbar was a scholar athlete, following in his father’s footsteps, who was a champion wrestler for U.S.S.R. As a youth, he balanced his time in the classroom and on the field, even spending two years as a semi-professional soccer player.
He came to Japan for his Honeymoon and fell in love with the culture, so he enrolled in a Master’s program at Kyushu University. Fast forward to 2003, Akbar joins Cezars International KK, parent company of Cezars Kitchen, working as a restaurant manager. His kind demeanor and approachable attitude made him a standout leader, catching the eye of Phil.
In 2013, Akbar was promoted to Operations Manager, Chubu Area and Head of Cezars Café Brand. He uses all the accumulated experience, built up over the past 14 years with Cezars, from his various roles to support his communities as a brand ambassador. In Akbar’s simple, yet straight to the point words, “Our customers comes first”, an approach that has been him and Cezars Kitchen a success story.
THOMAS SZABO
About Thomas Szabo
Chef Thomas began his journey in Eastern Europe where food is part of religion, where good bread is an essential part of every dinner table. The call to culinary started as a love of the loaf that lead chef Thomas into bakeries and kitchens looking for the key of culinary success.
Soon after getting his culinary degree in the late 90’s, chef Thomas challenged himself to a discovery-tour around the world searching for that same ‘key’ or expression of love that he knew as a child. After five years of cooking his way through Germany, France, and Spain, it finally dawned on him that cooking is an art, as such there no one ‘key’, that every chef can create his culinary masterpiece in his individual, unique way and passion is one unifying brush.
Quickly rising through the ranks, chef Thomas became Chef de Cuisine on the Walt Disney Cruise Line worldwide. Seven years of traveling across the globe and tasting culinary masterpieces from every corner of the world he gained invaluable experience and knowledge, which lead him to Asia, mother of all cuisines.
“Made with Love” slogan invited chef Thomas to Cezars, as the company’s Corporate Executive Chef, he oversees all aspects of culinary operations and chefs. His long journey of searching for the ‘key’ for culinary success has prepared him for his current position. When it comes to food, in his own words chef Thomas is a “Maximalist, full of passion and attention to details.”
Syed M Shoeb
About Syed M Shoeb
Gordon Joseph
About Gordon Joseph
Gordon has over 14 years of exposure in various applications of HSE (Health, Safety, Environment) Inspection, Incident Investigation, Auditing, Training, and Administrative work within the LNG, Petrochemical, Energy & Consulting sectors in the Middle East and Asia Pacific regions.
As someone who is very passionate about training, helping teams prevent accidents, injuries & loss and a strong advocate of the ‘Zero Accident’ culture. Additionally, he believes in the importance of teamwork along creating a proactive sustainable safety culture. Gordon speaks English, Hindi, Urdu and has elementary skills in Arabic and currently learning Japanese. He holds multiple qualifications in his trade including a Level 4 Certificate in Food Safety Management – Catering (Highfield, UK), ISO 9001:2015 Quality Management Systems Lead Auditor & an ANSI (USA) Certified Food Handler certificate.
In his free time, he considers himself a passionate video gamer, traveler and musician.
Regional Leadership Team
DARYL TOMS
About Daryl Toms
Daryl’s influence and passion for cooking came at a very young age, as he’s from a long line of chefs. In particular, his grandfather was a successful Chinese Chef.
Daryl spent his early years, working in many awarding winning restaurants and hotels throughout the East Coast of Australia. He then turned to the seas for his next challenge, traveling the globe, cooking on various cruise ships, before reaching the ranks of a Sous Chef for Star Cruises. This experience educated Daryl on the importance cooking with regional, fresh ingredients, as well as leadership skills working with a large number of chefs, all coordinating on various cuisines, with around-the-clock dining.
Next on Daryl’s list, the 2000 Sydney Olympic Games, where he prepared meals throughout the games for VIP in several dining arenas. From there, Daryl took the leap and moved to Japan, to study the art of Japanese cuisine, at several high end Japanese restaurants.
In 2008, Daryl met Phil and a new partnership was formed. His first assignment was the Head Chef and the US Embassy in Tokyo, before being promoted to the Head Chef at Seisen International School. In 2015, Daryl was again promoted and now currently serves as an Operations Managers, supporting other Kitchen Managers and their communities.
“As the Operations Manager, my focus is on Cezars basic principles, passion, exceptional quality of food, love, and heart, ensuring every customer leaves with a smile. In addition, I am writing a cook book on the Essence of Asia which is due out in late 2016.”
WAN SHARILAZLAN
About Sharil
Born in Kuala Lumpur, Malaysia, a flavor crossroads of three outstanding culinary cultures, Malay, Indian and Chinese, has engraved into Sharil’ DNA a deep appreciation of diverse cuisines and love of great food.
His passion and curiosity led Sharil to the food industry at a young age. From a banquet captain at Shangri-La to food industry giants like McDonalds and TGI Fridays, every step of the way, Sharil acquired knowledge and experience, learning from the best in the business.
Hunger for more, led Sharil back to drawing board which lead him to obtain a degree in Travel and Hotel Management, elevating him knowledge of a food service professional. In 2004, Sharil joined the international catering company, Sodexo, as the Unit Manager, taking charge of educational accounts at Garden International School, Sri Garden School and Sri Sedaya School. Love for children was last piece in Sharil’s career puzzle which led the way to Cezars.
In 2014, when Cezars opened its doors to Malaysia, Sharil was waiting at the doorsteps. He became first ever hire for Malaysian Operations and was appointed as an Outlet Manager. From day one to present, every Cezars’ achievement in Malaysia has roots in Sharil and his team’s hard work, dedication, professionalism and desire to exceed expectations.
Stephen P. Wilson
About Stephen P. Wilson
Stephen’s culinary drive to be the best comes from a lifelong family competition between brothers, as his brother Wil is also a chef. The Wilson brothers followed in the footsteps of earlier generations, including their Grandfather who once held patents on their family ‘secret’ recipes!
Born and raise in the windy city of Chicago, USA, Stephen is a culinary graduate from The Cordon Bleu, with an emphasis in Nutrition. Stephen’s highlights include being a chef at the acclaimed and iconic, The Drake Hotel.
At the age of 28, the quest to expand his culinary expertise came with an opportunity to move to Orlando Florida to open one of Walt Disney’s Prized Resorts. From there, Stephen took the leap and moved south of the border, to Mexico, joining Latin Americas #1 Hotel. Before moving on, he earned both The Coveted Conde Nast Travelers Magazine Gold List for Food Quality & Presentation, and The Distinguished Restaurants of North America Award 10 Consecutive times.
Next on the culinary journey, The Land of the Raising Sun. In Japan, Stephen added to his repertoire, a deep understanding and appreciation for Asian cuisine and the love of Japanese dishes. It’s in Japan that he teamed up with Cezars Kitchen back in 2012, where he has continued producing inspiring dishes and exceeding expectations.
Terrance Ratnayake
About Terrance Ratnayak
Terrance started his career as a Trainee Chef at Asia Lanka Hotel School in Sri Lanka 1991. He got one of the best training as all round operations in culinary field and completed his degree. Soon after he completed his training, he joined the Aitken Spence Group Hotels as a 3rd commies Chef. Working with chefs from around the world he gathers more experience and got the position of chef De party due.
After His experience working in more than 6 Hotels in Sri Lanka such as Colombo Hilton and Kandy Hilltop, Terrance starts thinking about working overseas. Jumeirah Beach Hotel in Dubai was the hotel he chose to gain more experience. His life changed when he started working at Tree Of Life Hotel owned by a very famous Japanese company SEIKATSUNO-KI as an Executive Sous Chef. Working as Sous Chef Terrance won Bronze Medal for 5 Course Set Dinner Menu in All Island competition and got a chance to come Japan as an Executive Chef.
In 2009, he start working as an Executive Chef for PEPPERS Restaurant and After his experience at Shooters Sports Bar and Grill owned by Cezars International open the door to him. He now works as an Operations Manager.
Yukio Dojyo
About Yukio Dojyo
A native of Nagoya, Yukio was born in 1974. Yukio first enjoyed working in the food industry as a high school student in a well-known old fashioned Japanese cafe called Konparu. One day after school he watched a T.V. show, “Iron Chef” which featured a famous chef of French cooking named Hiroyuki Sakai. He had an epiphany, he was completely hooked, he knew what he wanted to do in his life- to be a master chef!
Following his dream, he enrolled and graduated from an international cooking school in Nagoya where he got a theoretical background in cooking as well as hands on experience in Japanese, Chinese and Western cuisine.
Yukio then developed and nurtured his talent in different cooking styles in several hotels and restaurants in Nagoya before joining Cezar’s Kitchen in. Today he specializes in French, Italian, Japanese and Mexican dishes. Yukio has a passion for his job as a chef and follows the motto,” Where there is a will, there is a way.”
Shohei Yamamoto
About Shohei Yamamoto
Born between a musician father and a dancer mother, Shohei grew up listening to Michael Jackson and Earth Wind & Fire music since he was an embryo. His interaction with American musicians when as a child made him have a deep appreciation in American culture.
He stared his career as a Manager for McDonalds when he was student. Gathering more experience in a restaurant at Westin Nagoya Castle Hotel, as a bartender in a wedding reception, in 2009 he starts working with Cezars Kitchen at Nagoya International School. His passion for food made him to be promoted to Café Manager at Café Sugiyama University and in 2018 to an Operations Manager to open Cezars new cooperate Café.
Working in the food industry for a long period, Shohei realized that ‘Food is an art and can change people’s life’. He wants to serve with the best hospitality and provide the best experience to every customer allowing with “Made with Love” which is Cezars Kitchen principles, Shohei wants to provide “Omotenashi” and add “Art” & “Love” for people dietary life and became an artist which make peoples life colorful.
Ben Larbi Hichem
About Ben Larbi Hichem
Ben’s journey into the culinary field began back at his hometown, Tunisia. He has always been interested in cooking and trying out new recipes as a teenager. After he finished his study in college, he got a chance to pursue his first professional experience working in the field of culinary arts at Hotel Les Ambassadeurs, Tunisia. Then he intended to increase his skills and evolving into a great chef, and he decided to move to London to continue his career growth.
Through working with different types of cuisines from different cultures for over 25 years in hotels, restaurants, and international schools in Tunisia, London, Morocco & Japan, he has built his culinary skills and gained a deep knowledge about food and beverage. He also is an avid supporter of living a healthier lifestyle by cooking with fresh and real ingredients.
Attracted by Cezars Kitchen company philosophy, Ben is excited to be a part of a company that truly reflects his value as a chef. In 2014, he came to Japan and shared his talents with Cezars Kitchen as our Branch Manager. It was there where he extended his skills and become Kitchen Manager at Canadian Academy International School Kobe for 4 years, where he & his team serve more than 300 guests daily. All his hard work and passion paid off when he awarded Cezars Kitchen’s Best Head Chef & Kitchen Manager for the year 2018/2019.
Today, as the Opening Manager for Cezars Kitchen, Ben ensures that only the highest quality of ingredients and healthy meals are delivered to our customers under any special condition required by the customers — diet, allergy, religion matters, or personal choices. He hopes to continue to pass along his techniques and knowledge that others can use to create more incredible dishes.
Ivan Hoi
About Ivan Hoi
Having developed the passion for food at very young age, Ivan started his culinary journey at home by cooking at the age of 4. He enrolled in culinary school and graduated with a Bachelors Degree in Culinary Management from one of the top culinary schools in Switzerland.
His first job was at Fullerton Hotel in Singapore. After two years, he came back to Malaysia to continue and build his career by working in a Fine Dining restaurant, lecturing in a Culinary School as well as opening his own Restaurant & Bar.
After that, Ivan worked as the Head Chef at The International School of Kuala Lumpur for two years before joining Cezars Kitchen as the Kitchen Manager for Taylors International School Puchong. Soon after, he was promoted as Operations Manager.
Office Support Team
Mayumi Adachi
About Mayumi Adachi
A native of Japan, Mayumi lived abroad in Toronto, Canada where she first experienced working in Restaurant and Cafes. The exposure of working in the West left Mayumi with an appreciation of authentic customer care. At the same time, she fell in love with fresh ingredients and delicious Western and International cuisine.
With a professional background in the sales industry in Japan, Mayumi decided to part ways with her Japanese firm to join the Cezars Kitchen team. Remembering her experiences in Canada, she hopes to provide great support and care for the users of Cezars Kitchen food service.
ASAHI TAKEUCHI
About Asahi Takeuchi
Daughter of an American father and Japanese mother, born and raised in Nagoya, Asahi has had the benefit of being immersed in two cultures growing up. She studied at Nagoya International School, which has an IB program and is accredited by Westerns Association of Schools and Colleges (WASC) and Council of International Schools (CIS). A great international learning environment, studying alongside like-mined international global citizens.
After school, she followed her passion into food and beverages as she entered the restaurant scene, first as a part-timer, while attending Nanzan University, then as a full-timer at The Hard Rock Cafe.
In 2010 she joins the Cezars Kitchen Team, as a part time worker, before being promoted to the responsibility of the General Affairs Coordinator, a full-time position. In this position, she asserts who knowledge of the food industry with her international upbringing to provide flexible, caring support for her internal and external customers.
Miyoko Koide
ABOUT Miyoko Koide
Miyoko’s interest in cooking and food began when she was just two years old, helping her mother cook for their family. Since then she has had a great passion for cooking.
Miyoko decided to become a nutritionist in Junior High School, after her grandmother was diagnosed as a diabetic. Miyoko set herself the goal to support people by providing nutritionally balanced food. The first goal of her journey was achieved when she graduated from a University and in the same year she qualified as a Kanri Eiyoushi (Head Dietitian).
Miyoko then worked for 1 year as a cooking school teacher, where she learned a variety of menus and cooking skills. After this Miyoko then started working as a head dietitian at a nursing home. Over 2 years she worked in this role gaining significant knowledge in menu design for elderly people.In 2017 Miyoko moved to Australia. Her experience in Australia motivated her to work in Cezars Kitchen as a dietitian.
Sumathi Arumugam
About Sumathi Arumugam
Sumathi was born in Kuala Lumpur, Malaysia. She studied for Diploma in Institute of Administration Management (IAM) & Diploma in Executive Secretaryship (DES) at Stamford College KL.
Being an Office Manager with over 23 years of experience providing administrative support to up to 100 staff members, Sumathi possess strong multi-tasking skills with ability to simultaneously manage various projects & scheduled. She has working experiences with many types of business lines Insurance, Telemarketing & letter shopping, Tourism, Real Estate, IT, Green Solutions, Web portal, Service provider & etc.
With Sumathi’s friendly & self-oriented personality, she always seeking a challenging and rewarding position with a strong will to prosper in any assigned duties. She also has a passion to quickly learn and adjust to new environments and technologies with her good public relation skills to deal equitably & effectively with colleagues, management & superior.
Wani Effendi
About Wani Effendi
Nor Szawani Rostam is a General Administrator in charge of Account Payable in Cezars Kitchen Malaysia. She graduated from University Teknologi Mara in Diploma in Banking. Szawani is very energetic and passionate to enhance her knowledge and skills in accounting fields.
Before working with Cezars Kitchen, she was working with Biforst Logistic Sdn Bhd as an Account Payable for 1 year. She has also worked with Proreka (M) Sdn Bhd for 2 years, in charge of Account Receivable tasks.
Although she does not have experience in Food & Beverage industry, she is greatly interested in seeking new experience and knowledge in this industry. Szawani believes that Cezars Kitchen is the best platform for her to learn the tricks of the industry and looking forward to years of career development. As a human, she believes that every steps of success has its own pain & every problem has its own reason.
Shazana Hassandi
About Faizal Othman
Shazana learned about the profession of a Nutritionist when she was in high school. She was intrigued that there are people who take care of other people’s wellbeing through food. Since then, she sets her goal to become a Nutritionist so she too can contribute with that noble cause.
After obtaining her degree, Shazana went on to become a research assistant for a project under University Malaya, the most prestigious university in Malaysia. The project was an intervention program where they went to teach primary school students the importance of nutrition in food.
Shazana is also a firm believer of the importance of instilling nutritional knowledge at a young age. For that purpose, she joins Cezars Kitchen as she knows that Cezars can be a vessel for her to reach out to young children and educate them about healthy and nutritious food.
Mahalexmi Santharalinggam
About Mahalexmi Santharalinggam
Mahalexmi (Maha) was born in Melaka, Malaysia. She earned a degree in B(Hons) Human Recourse Management from Universiti Utara Malaysia (Northern University of Malaysia) Sintok, Kedah, Malaysia in year 2011.
Maha has successfully completed her internship program with Jabatan Tenaga Kerja Negeri Melaka (Malacca Labour Department) in 2010. During her internship, she was exposed to Malaysian Labour Law, investigation and problem solving. Thus, this has grown her passion in Human Resource field. She then joined a well-known construction company in Malaysia MMC Gamuda KVMRT (T) Sdn Bhd as Human Resource for six years. In addition, her area of expertise are employee relations, performance management, recruitment and selection, legislative compliance, policy/procedure, training & development, leadership coaching, payroll and administration.
She has joined Cezars Kitchen Malaysia to gain knowledge and experience in F&B sector. Maha is a friendly and self-oriented person. She is open to challenges and very proficient in completing her tasks. She is a quick learner and able to adjust herself to the new working environment. Besides that, Maha has a good public relation skill to deal equitably and effectively with colleagues, superior and management.
