Shuhei Nitta

In the Fukuoka Prefecture of Japan, Nitta Shuhei was born into a family of artists and school administration, which served as his foundation as a professional chef. Upon graduating from Ecole Tsuji Tokyo culinary institute, he went on to further hone his craft in various restaurants in Tokyo such as the 1 Michelin starred “Arbace”. Given the opportunity Shuhei then moved to Australia whereby he held the position as Head Pastry Chef of “Galileo” at the Observatory Hotel in Sydney.
He then joined 3 Hat restaurant Bilson’s and branches as the sous chef. Upon returning to Japan, Shuhei joined Joël Robuchon’s 3 Michelin starred “Chateau Restaurant”. After leaving Robuchon, he was the Head chef at Roppongi’s “RRR” lounge.　In 2014 deciding to try a role outside of the kitchen, Shuhei went to Singapore to open “Taki Japanese Restaurant” from scratch and served as its restaurant manager & director @Affiliated company of Cool Japan Project under METI.He then went back into the kitchen as the Creative Director of “Time & Flow”. With his deepened understanding of the Singaporean market and its produce. Shuhei’s latest endeavour is “Pixy, Bar & cuisine” a small intimate restaurant which showcases his strong understanding of French techniques being applied with his Asian sensibilities in Singapore. After returning to Japan, he was directing F&B department in the part of regional revitalization events Call “Host Town legacy project” @Tokyo 2020 olympic & Paralympic which are cooperated with Japan cabinet Secretariat since 2019.