翻訳者レビュー ( 日本語 → 英語 )

備考: Dear Translator,

This is an introduction profile piece and menu for an up and coming restaurant chef.

Please kindly reference the original text when translating for better context:
http://hitosara.com/0003014086/person.html

日本語

水口　輝昭 氏 ミズグチ　テルアキ
お客様が望むものを考えながら、メニューを構成

1977年生まれ。小学生の頃から料理が好きで、自然と料理人を志すように。初めての職場は東京湾を巡るレストラン船。その後、3～4カ月にわたってヨーロッパ各地を旅し、本場の料理や文化を肌で感じ、造詣を深める。2005年より【銀座KAZAN】の料理長に就任。女性客が多い店なので、メニューにフルーツを取り入れたり、繊細な盛りつけにこだわったりと、お客様に喜ばれることを第一に考え、日々取り組んでいる。

英語

Mr. Teruaki Mizuguchi
Create menu in consideration with what customers prefer

He was born in 1977. He liked cooking since his elementary age and intended to be a cook by his own accord. His first place of work is a floating restaurant cruising in Tokyo bay. After then, he traveled around various regions in Europe for three to four months and felt the real cooking at hometown and the culture in his bones, and has learned profound knowledge of Europe deeply.He assumed the position of head cook at “Kinza Kanzan” in 2005.
He has been considering what would make customers happy every day such as introducing fruits in the menu and fine dish up since the Kanzan has many women customers.