Daisuke Kawai
restaurant management
Singapore
Summary
Having a 29-year of experience in food and beverage industry, I am still passionate about every single detail of service especially when it comes to wine. I was born in Niigata, Japan and started my career as a waiter in Eureka, located in Imperial Hotel, Tokyo which is well known for its high standards and emphasis on tradition.
Until today, I have not only won in numerous sommelier competitions, but the achievements I had were also been recognised and awarded with many accolades. It was my honor to be judges for sommelier competitions and wine exhibitions in Asia as well as one of the judges for Decanter in London.
From managing wine list of three-starred Michelin restaurant, Les Amis, Singapore, to set up my own establishment, La Terre, which was the best wine bar in Singapore, I have decided to end my chapter in La Terre after 7 years. That was when I decided to share my wine knowledge through wine education and wine events, as well as to utilise my expertise in helping restaurants to curate wine lists and provide service training through my new
purpose as an F&B consultant under own company Daisuke KAWAI Pte Ltd.
Overview
31
31
years of professional experience
Work History
Director
Daisuke KAWAI Pte Ltd
01.2021 - Current
- Company Overview: 100% own Wine & F&B consultancy company
- Managing all company admin and account
- Wine educations for personal and corporate
- WSET wine educator at Fine Wines Pte Ltd
- Wine speaker for importer and winery and some of wine region at event
- Organizing wine event
- Wine trade
- Sake lecture
- Providing training for Sommelier and service staff
- Consultant for Japanese fine dining Ikkagoyo (Wine list, service operation, staff training, admin, and marketing)
- Consultant sommelier for Tim’s Fine Catering
- Event Sommelier myself and or arranging sommelier for personal house and corporate.
- 100% own Wine & F&B consultancy company
Co-owner/ Director of La Terre
La Terre Restaurant Pte. Ltd.
02.2015 - 01.2023
- Managing of project to launch new Luxury Wine Bar in 2015
- Managing $60K monthly sales at 20 seats & few standing capacity
- Managing wine inventory of 500 types, 1,000 bottles, total $280K at premises cellar
- Leading and coaching team for all operations
- Organizing and operating wine event
Seasonal F&B Service and management professor
The Culinary Institute of America, SG
04.2021 - 10.2021
- Lecture for hospitality and service
- Lecture for banquet service and management
- Lecture for Café operation and management
- Lecture for Fine dining service and operation
- Lecture for all beverages
General Manager/ Chief Sommelier at Lewin Terrace
EC-Park Pte. Ltd.
04.2013 - 09.2014
- In charge of project to launch new Japanese-French luxury Dinning Lewin Terrace at Fort Canning Park
Chef Sommelier at Sommelier Department
Les Amis Holdings Pte. Ltd.
05.2010 - 04.2013
- Company Overview: Top French fine dining in Singapore
- Has biggest wine list in Singapore, more than 2000 label, 6000 bottles, total value S$5,000,000
- 36 seats at main dining, 6 seats of chef’s table and 32 seats at private room.
- In charge of wine list and inventory, purchase and cost control
- Leading sommelier team in group
- Leading fine Food and beverage service
- Top French fine dining in Singapore
Operation Manager/ Chief Sommelier
Cu-cal Co. Ltd.
01.2009 - 12.2009
- Company Overview: Most popular food event at Tokyo, Karuizawa, Yamanakako and Nara in Japan.
- Opening event restaurant around 1 month at each place. A lot of star chefs are joining and changing around 3 days each.
- Constructing reservation operation
- Constructing service operation
- Managing all equipment, meeting with supplier
- Adjustment service operation between different star chefs
- Most popular food event at Tokyo, Karuizawa, Yamanakako and Nara in Japan.
Manager at Ristrante Al Kentre/ Group Chief Sommelier
Kento’s Group Co. Ltd.
01.2008 - 12.2009
- Company Overview: Luxury Italian fine dining at Ginza Tokyo
- 60 seats at main dining and 12 seats at private room
- Wedding reception party maximum 80 guests
- Responsible for new opening restaurant
- Staff hiring and management and reading the 15 service staffs
- Attendant for Bride and Bridegroom at wedding reception party
- In charge for Wine list and inventory at Al Kentre and other 5 outlets
- Correspondence for coverage of Magazine and TV
- Luxury Italian fine dining at Ginza Tokyo
Chief Tour Leader/ Sales
ALPHA Inc Co. Ltd. Tokyo Japan
01.2006 - 12.2008
- Company Overview: Alpha is sending tour leaders to travel company.
- Leading and guiding customer to oversea from Japan, and arranging fine travel experience at each place (France, Italy, Spain, Germany, Czech, Hungary, Turkey, Russia, Morocco, South Africa, Zambia, Botswana, Zimbabwe, India and China etc…)
- Lecturing for junior tour leader
- Alpha is sending tour leaders to travel company.
Sales Manager/ Sommelier
Star Crew, LTD Tokyo Japan
01.2002 - 12.2006
- Catering
- Outsourcing or consulting for restaurant operation
- Outsourcing F & B service for any promotion event
- Outsourcing or consulting or assisting F & B service for various Embassy in Japan(English, French, Spanish, Italy, German, Dutch, Finnish, Swedish, Turkish, EU, US, Canadian, Mexican, Chilean, Colombian, Cambodian, etc…
- Business tie-up with wedding organizes company and outsourcing F & B service
- Sending staffs (waiter, sommelier, bartender, hostess and chef) to any place.
- Serving for VVIP(Japan Imperial family, Various countries ambassador and President and prime minister)
- Supervise F & B service and wedding operation at Provence French restaurant “La Fee Claire”
- Supervise F & B service at Japanese mushrooms restaurant “Matsunoya” when they are new opening
- Supervise F & B service at French restaurant “Maison Barsac” when they are new opening
- Supervise all restaurant operation and making manager at German restaurant “Franziskaner Bar & Grill Nihonbashi” when they are new opening
- Building wedding party F & B service operation at 2 stars Michelin restaurant “Aimee Vibert” when they are new opening
Manager/ Sommelier at Senses
Sarady Co. Ltd. Tokyo Japan
01.2001 - 12.2002
- Serving Mediterranean food at lunch and dinner maximum 200 guests
- Operating for wedding reception and party maximum 200 guests
- Operating for buffet party maximum 800 guests
- Operating for any event, promotion party, etc...
- Responsible for new opening restaurant
- Staff hiring and management and reading the 40 service staffs
- Build all service operation
- In charge of Wines and beverage menu
Manager at Rose Room & Rose Lounge
Publishers Club, Tokyo Japan
01.2000 - 12.2001
- 60 seats at dining 60 seats at tea room
- Serving Western and Japanese foods.
- Responsible for renew opening restaurant
- Build all service operation in restaurant and lounge including cashier.
- Management and leading the 15 service staffs
Head Waiter at Raw Prawn cafe
The Raw Prawn, Cairns Australia
01.1999 - 12.1999
- 120 seats seafood restaurant
- Taking order and serving Australian seafood dish and beverage
Head waiter at Shiki
四季 Shiki Japanese Restaurant, Sydney Australia
01.1999 - 12.1999
- Company Overview: One of top Japanese fine dining at Sydney
- All together 100seats at main dining and private rooms
- Taking order and serving foods (Sushi, Sashimi, Tempura, kushiage, Sukiyaki) and beverage
- Cooking Sukiyaki on the guests table.
- All cleaning
- One of top Japanese fine dining at Sydney
Waiter at Le Blanc
Mori Co. Ltd. Tokyo Japan
01.1998 - 12.1999
- 3 concepts shop, cake shop, 40seats French style café and 40seats Italian style dining
- Taking order and serving foods and beverage
Waiter at Eureka
Imperial Hotel, Ltd. Tokyo Japan
01.1995 - 12.1998
- Company Overview: Very busy 120seats coffee house in most traditional luxury hotel in Japan
- Operate at breakfast, lunch, tea time, dinner and bar time.
- Taking order and serve all the operation time as shift schedule
- Making cocktail
- All cleaning
- Very busy 120seats coffee house in most traditional luxury hotel in Japan
Education
High School Diploma -
Kashiwazaki-Tokiwa Senior High School
Niigata Japan 04.2001 - 01.1995
Skills
- Managing the company
- Analyzing P&L and Balance sheet
- Thorough cost control
- Hiring and Human resources knowledge
- Constructing strong team
- Ambassador
- Promoter
- Trader
- Educator
- Speaker of Worldwide Wines
- New F&B outlet establishing and communications with steak-holder
- High standard fine dining elegant restaurant service operation
Team management
Personal Information
- Date of Birth: 01/09/77
- Gender: Male
- Nationality: Japanese
Pass Status
Singapore Permanent Residence
Interests
Piano
Badminton
Travel
Wine & Dine
Accomplishments
- Officier, Ordre des Coteaux de Champagne, 2025
- Officier Sabreur, Confrerie du Sabre d’Or, 2024
- Cavaliere, Ordine dei Cavalieri del Tartufo e dei Vini di Alba, 2023
- Commandeur d’Honneur, La Commanderie du Bomtemps du Medoc, des Graves, de Sauternes et Barsac, 2023
- Lecturer, The Culinary Institute of America, 2021
- Chevalier, La Confrerie des Chevaliers du Tastevin, 2019
- Inductee, Jurade de Saint-Emilion, 2019
- Sabreur, Confrerie du Sabre d’Or, 2019
- Board Member / Grand Maitre / Singapore Director, International Maitre Server Association, 2018
- Ambassador, Academy of Wines of Portugal, 2015
- Chevalier, Ordre des Coteaux de Champagne, 2014
- Judges, Management Committee / Judge, Restaurant Service World Cup in Tokyo, 2026
- Panel Judge, Tower Club Wine Awards, 2025
- Panel Judge, Decanter World Wine Awards, 2025
- Panel Judge, Asia Best Sommelier Competition in French Wines by Taste France, 2024
- Panel Judge, Singapore Best Sommelier Competition in French Wines by Taste France, 2024
- Panel Judge, Decanter World Wine Awards, 2024
- Panel Judge, Asia Best Sommelier Competition in French Wines by SOPEXA, 2023
- Panel Judge, Singapore Best Sommelier Competition in French Wines by SOPEXA, 2023
- Panel Chair Judge, 17th Tower Club Wine & Whisky Awards, 2023
- Panel Judge, Decanter World Wine Awards, 2023
- Panel Judge, Asia Best Sommelier Competition in French Wines by SOPEXA, 2022
- Panel Judge, Singapore Best Sommelier Competition in French Wines by SOPEXA, 2022
- Panel Judge, Malaysia National Sommelier Competition, 2022
- Panel Judge, Decanter World Wine Awards, 2022
- Panel Judge, Asia Best Sommelier Competition in French Wines by SOPEXA, 2021
- Panel Judge, Singapore Best Sommelier Competition in French Wines by SOPEXA, 2021
- Panel Judge, Singapore Best Sommelier Competition in French Wines by SOPEXA, 2020
- Adviser, Jakarta Best Sommelier Competition, 2020
- Panel Judge, Asia Best Sommelier Competition in French Wines by SOPEXA, 2019
- Panel Judge, Singapore Best Sommelier Competition in French Wines by SOPEXA, 2019
- Panel Judge, Decanter Asia Wine Awards, 2019
- Panel Judge, Asia Best Sommelier Competition in French Wines by SOPEXA, 2018
- Panel Judge, Singapore Best Sommelier Competition in French Wines by SOPEXA, 2018
- Panel Judge, Decanter Asia Wine Awards, 2018
- Head Judge, Indonesia National Sommelier Competition, 2018
- Head Judge, Bali Best Sommelier Competition, 2018
- Panel Judge, Dewata Gastronomic Competition (Bali Indonesia), 2018
- Panel Judge, Decanter Asia Wine Awards, 2017
- Panel Judge, Asia Wine and Spirits Awards Judged by TOP Asia Sommeliers, 2015
- Panel Judge, Malaysia National Sommelier Competition, 2015
Awards
- Winner, The first ever Italian sommelier Competition, 2025
- Semi-Finalist, Singapore National Sommelier Competition, 2023
- The Best in Theory Award, Singapore National Sommelier Competition, 2023
- 3rd Winner, Tribute to Sommeliers Competition by Cornerstone in Singapore, 2021
- 1st Runner Up, Singapore National Sommelier Competition, 2021
- Hall of Fame Best Sommelier of the year, World Gourmet Awards Singapore, 2020
- 2nd Runner Up, Singapore American Wine Sommelier Competition, 2019
- Best Taster, Singapore National Sommelier Competition, 2019
- Semi-Finalist, Singapore National Sommelier Competition, 2019
- Best Sommelier of the year, World Gourmet Awards Singapore, 2019
- 2nd Runner Up, Ruinart Sommelier Challenge Singapore, 2019
- Semi-Finalist, Singapore National Sommelier Competition, 2018
- Winner, Singapore’s Best Sommelier for California Wines, 2018
- Best Bar Manager of the year, World Gourmet Summit Awards of Excellence Singapore, 2018
- Finalist, Ruinart Sommelier Challenge Singapore, 2018
- Winner, Asia Best Sommelier Competition in French Wines by SOPEXA, 2017
- Winner, DBR (Lafite) Trophy in Asia by Domaines Barons de Rothschild, 2017
- Winner, Gastromonth Favourite Sommelier by Robert Paker & Michelin, 2017
- 1st Runner up, Singapore Best Sommelier Competition in French Wines, 2017
- Best Sommelier of the year, Singapore World Gourmet Series Awards of Excellence, 2017
- Finalist, Ruinart Sommelier Challenge Singapore, 2017
- 2nd Runner Up, Singapore Wine Specialist Challenge, 2016
- Finalist, Pilsner Urquell Competition Singapore, 2016
- Finalist, Singapore World Gourmet Series Awards of Excellence, 2016
- Winner, Academy of Wines of Portugal in Singapore, 2015
- Finalist, Sommelier Challenge Singapore, 2013
- Best Sommelier of the year, Singapore World Gourmet Series Awards of Excellence, 2013
- 2nd Runner, Sommelier Challenge Singapore, 2011
- Certicato di Eccellenza, Italian Wine Sommelier Seminar in Japan, 2009
Timeline
Seasonal F&B Service and management professor
The Culinary Institute of America, SG
04.2021 - 10.2021
Director
Daisuke KAWAI Pte Ltd
01.2021 - Current
Co-owner/ Director of La Terre
La Terre Restaurant Pte. Ltd.
02.2015 - 01.2023
General Manager/ Chief Sommelier at Lewin Terrace
EC-Park Pte. Ltd.
04.2013 - 09.2014
Chef Sommelier at Sommelier Department
Les Amis Holdings Pte. Ltd.
05.2010 - 04.2013
Operation Manager/ Chief Sommelier
Cu-cal Co. Ltd.
01.2009 - 12.2009
Manager at Ristrante Al Kentre/ Group Chief Sommelier
Kento’s Group Co. Ltd.
01.2008 - 12.2009
Chief Tour Leader/ Sales
ALPHA Inc Co. Ltd. Tokyo Japan
01.2006 - 12.2008
Sales Manager/ Sommelier
Star Crew, LTD Tokyo Japan
01.2002 - 12.2006
High School Diploma -
Kashiwazaki-Tokiwa Senior High School
04.2001 - 01.1995
Manager/ Sommelier at Senses
Sarady Co. Ltd. Tokyo Japan
01.2001 - 12.2002
Manager at Rose Room & Rose Lounge
Publishers Club, Tokyo Japan
01.2000 - 12.2001
Head Waiter at Raw Prawn cafe
The Raw Prawn, Cairns Australia
01.1999 - 12.1999
Head waiter at Shiki
四季 Shiki Japanese Restaurant, Sydney Australia
01.1999 - 12.1999
Waiter at Le Blanc
Mori Co. Ltd. Tokyo Japan
01.1998 - 12.1999
Waiter at Eureka
Imperial Hotel, Ltd. Tokyo Japan
01.1995 - 12.1998
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