Chef Yamamoto found his inspiration in the kitchens of Southern Sicily’s seaside town of Taormina. Nestled on rugged and rustic coasts, this village features a uniquely wholesome and authentic approach to food preparation. From simple wooden tables in family kitchens to elaborate gourmet displays, Taormina cuisine showcases natural ingredients in an unadulterated state.
A graduate of Japan’s renowned Hattori Culinary Institute, Chef Yamamoto served under a Bolognese master chef at Ristorante Prima Baci in Tokyo. He joined Taormina's parent company WDI Corporation in 2001, serving first at Spago Tokyo and then headed up the kitchen in WDI Hawaii's special events department.
