Romain Costa is the founder of Kinugawa. He is a business school graduate and holds a master’s degree in finance. After starting a career in the luxury division of L’Oréal London, he entered and specialized in the strategy consulting field, at Deloitte/Inéum Consulting, and then as a Missions Director at Accenture. Both his academic credentials and his professional experience make him the perfect person to establish, develop and organize the brand.

Mathilde Girard boasts over 10 years of professional experience at various levels in matters of finance, notably for companies such as Pricewaterhousecoopers, Veolia, or Dalkia. She bears the responsibility of elaborating, following up on, and analyzing all financial matters pertaining to the group, and does so on a daily basis. As such her role is to control and optimize the group’s resources, thus guaranteeing sustainability to all of its activities

Roxanne Boccard has forged her professional experience through various communication agencies as well as through support and monitoring missions for a number of luxury brands. Today, she excels at handling key issues pertaining to company and brand development. Her role in the group includes defining and executing market positioning and market planning, brand communication in their respective areas, and supervising matters concerning the web and social media.

Corinne Gueit 20 years’ experience as Accounting Manager for a prestigious Parisian restaurant and hotel, allows her today to skillfully oversee all accounting and administration matters for Kinugawa.

Former director of a hostess agency, she joined Kinugawa as Human Resources Manager, applying her expertise to support the Group’s vision daily, focusing on recruitment and the development of all employees.

Hiroyuki Ishikawa came to France in 1989 in order to add Western technique and culture to his Japanese culinary baggage. He then returned to his Japanese heritage by working for restaurants such as Shozan or Nobu Paris, before becoming Executive Chef for Kinugawa. His responsibilities include elaborating menus in collaboration with the different chefs, handling the organization of the kitchen and brigades, and controlling the quality of service providers and ingredients.