KURETAKA KOMOTO

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I am a Japanese chef from Hyogo, Japan, currently based in Christchurch, New Zealand.

After graduating from a culinary college in Kobe, I honed my skills in various fields, including hotels, wedding venues, French, and Italian restaurants. At hotel banquet kitchens, I worked as part of a team responsible for party menus serving up to 100 guests, gaining extensive experience in large-scale food preparation and teamwork.

Later, I opened my own café in my hometown, where I managed everything from the initial setup, business operations, menu development, staff training, social media marketing, product development, to event catering. As a member of the Regional Vitalization Cooperation Team in Wakayama Prefecture, I worked on local revitalization projects, such as new product development with local companies and creating gelato in collaboration with a winery, making the most of regional resources.

Beyond the kitchen, my journeys and volunteer experiences have shaped my philosophy towards food and life.
I travelled around Australia by motorbike, cycled across Japan from Kanto to Kansai, and traversed the South Island of New Zealand by bicycle. In 2024, I began a new challenge to cycle across Europe from Greece to Spain under the theme of “Connecting Food and Environmental Issues,” aiming to raise awareness of sustainability and the global food system.

During these travels, I actively engaged in volunteer activities, including cooking at food banks and donation-based restaurants, farm work at organic (BIO) farms, and beach cleanups. Through these experiences, I gained direct insights into social issues, the stories behind ingredients, producers’ philosophies, and the realities of environmental challenges around the world.

Driven by my desire to test and share my culinary skills internationally, I moved to New Zealand, where I currently work as a chef at a  restaurant. Alongside this, I launched BENTO PROJECT in 2024, based in Christchurch.

Through BENTO PROJECT, I design and sell eco-friendly Japanese bentos that integrate traditional Japanese food culture with New Zealand’s seasonal produce. I use the revenue to fund community Japanese cultural events, sushi workshops, and sustainability-focused initiatives. My mission goes beyond providing food – it is about fostering cultural exchange, building community connections, and contributing to a more sustainable society.

“I want to make the world a little kinder, one bento at a time.”

With this vision, I continue to take on challenges that connect people, communities, and the environment through the experiences I have gained as a chef, traveller, and volunteer.

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