Chef Joji Umezawa graduated from the Hana Academy of Cooking in Tokyo. Afterwards, he joined the Nadaman Group, where he devoted himself to developing his talents for more than 20 years. His previous work experience includes Nadaman restaurants at the Imperial Hotel, Tokyo, Shangri-La Hotel, Jarkata and Shangri-La Hotel, Tokyo. The four-year experience in Jakarta was an eye-opener for Chef Joji, as it gave him a renewed sense of inspiration and creativity. In August 2012, he joined the culinary team of Nadaman at Shangri La Hotel, Guangzhou as the Japanese Executive Chef, where his dishes receive high acclaim by diners.