Osamu Francisco Roman Deai: A Global Culinary Virtuoso |Osamu Francisco Roman Deai: The Culinary Diplomat of Three Continents |From Kanazawa to the World: The Mastery of Chef Osamu Deai |Osamu Deai: The Chef Behind 28 Restaurants and 3 Continents |The Global Tastemaker: Chef Osamu Deai’s Culinary Reign |ushi Counters to Continental Command
From Kanazawa to the Culinary World Stage
Osamu Deai’s Origins in Kanazawa, Japan
Born in the culturally rich city of Kanazawa, Japan, Osamu Francisco Roman Deai was immersed from childhood in a place where tradition and artistry seamlessly coexist. Kanazawa, known for its historic samurai districts, meticulously maintained gardens, and vibrant culinary scene, became more than just a hometown—it was the first classroom where Osamu learned the power of detail, discipline, and heritage. In this city of refined tastes and deliberate rituals, he was quietly absorbing the values that would later define his culinary identity.
From a young age, Osamu was drawn to the unspoken language of food—the silence of a sashimi blade gliding through fresh fish, the meditative pace of preparing rice, the structured hierarchy of a Japanese kitchen. These early encounters weren’t just about flavor; they were about form, grace, and balance. Raised in a culture that revered respect, mastery, and humility, Osamu’s upbringing instilled in him a profound sense of purpose. Meals were not simply nourishment—they were expressions of soul and craft.
While other children played with toys, Osamu found fascination in observing street vendors, peeking into market stalls, and watching elderly chefs shape rice balls with graceful precision. He began to internalize the unbreakable bond between nature, seasons, and ingredients. His childhood memories are punctuated by the scent of fresh seafood, the clang of hot woks, and the sight of delicately plated bento boxes that looked more like art than lunch.
But it wasn’t just food that shaped him—it was the Japanese way of life: patience, repetition, and the tireless pursuit of perfection. These qualities would become the blueprint for his future career. Though Kanazawa’s traditions are centuries old, Osamu never saw them as constraints. Instead, they became a launchpad for his dreams—an unshakable foundation upon which he would build a globally inspired culinary empire.
His decision to step beyond Japan and explore other continents wasn’t a rejection of his roots but a celebration of them. He carried Kanazawa with him—not just in his cooking but in his mindset. Wherever he went, whether in the Caribbean, South America, or the Middle East, the quiet discipline of his early years whispered through every dish. It was clear: Osamu wasn’t just cooking food. He was honoring a legacy.
The Spark of Passion
From an early age, Osamu displayed a deep fascination with flavors and culinary traditions. His inquisitive nature led him far from home to explore kitchens across South America, the Caribbean, the Middle East, and beyond. Determined to merge the essence of Japanese cuisine with international sensibilities, he spent years mastering the fusion of sushi with local ingredients like ceviche and Latin spices, developing a culinary style that is both innovative and authentic.
Early Global Experience: Building Roots Beyond Borders
Chef Osamu Deai’s global culinary journey began in South America, where he immersed himself in diverse culinary cultures and quickly rose through the ranks. In Bolivia, Ecuador, and Peru, he took on a variety of pivotal roles that not only refined his technical skills but also laid the groundwork for his philosophy of blending tradition with innovation.
In Ecuador, he worked at EDO Restaurant in both Quito and Lima, where he trained staff and helped modernize menu concepts rooted in Japanese cuisine. At Isao Restaurant in Guayaquil, he led the hot kitchen and commissary operations, further solidifying his reputation for efficiency and consistency. His time at Sushi Tren in Bolivia saw him functioning as a trainer and operations advisor, implementing control systems and refining food handling practices for the entire franchise.
During this period, Osamu also launched his first entrepreneurial venture, Soran Sushi, a catering and delivery service in Bolivia. Here, he wore many hats: chef, manager, designer, and financial controller.
Notably, he served as a professor at El Chef Sin Fronteras, a gastronomic school in Cochabamba, where he taught Japanese and Chinese culinary arts. These formative years showcased Osamu’s adaptability, leadership, and vision as he brought structure and soul to every kitchen he entered.
Building Prestige in Hospitality Giants
By 2016, Osamu stepped into larger platforms, joining the Palladium Resort in Punta Cana as Executive Sous Chef, managing 15 restaurants. In 2018, he joined The Grand Mayan (Vidanta) in Nuevo Vallarta as Chef de Cuisine of an Asian-themed restaurant. He later consulted at Ceviche 301 in Punta Cana, refining his expertise in high-volume operations and gastronomic consultancy.
Corporate Mastery at Grupo Rosa Negra
In October 2019, Osamu Deai stepped into one of the most demanding and transformative roles of his career as Corporate Chef for Grupo Rosa Negra—one of Mexico’s most prominent luxury restaurant groups headquartered in Cancún. Over a period of three years, he was responsible for 28 restaurants spread across the country, overseeing nine distinct fine-dining brands and leading culinary operations across four states.
His responsibilities went far beyond traditional executive chef duties. Osamu implemented unified corporate culinary standards across all locations, ensuring brand consistency while allowing room for regional flair. He was instrumental in creating and updating seasonal menus, developing hundreds of innovative dishes that captured the group’s upscale identity. His role also included recruiting and onboarding executive-level chefs and kitchen leaders, ensuring that each outlet was staffed with professionals who aligned with the company’s ethos.
He led cost control strategies, working with finance teams to apply standardized systems for budgeting and inventory, helping maintain profit margins without compromising quality. Osamu managed daily reporting structures, trained over 300 culinary staff, and directed the central production units, each producing more than 50 tons of food per month.
Under his leadership, 20 successful restaurant openings were launched in top-tier locations like Tulum, Los Cabos, and Mexico City, setting a new benchmark for culinary operations in luxury hospitality.
Exclusive Culinary Service in Abu Dhabi
From 2020 to 2022, Osamu was appointed as Private Chef for an Ultra High Net Worth Individual (UHNWI) in Abu Dhabi. In this highly confidential and precise role, he worked with nutritionists to prepare customized menus, trained 25 cooks, managed kitchen logistics, and implemented dietary protocols to meet the exact nutritional needs of his employer.
Executive Leadership at Thompson Hotel
Returning to Mexico, he took charge as Executive Chef at the Thompson Hotel in Playa del Carmen in 2022. He oversaw six outlets (Mexican, Japanese, breakfast, pools, and in-room dining) and introduced cost control under USALI standards. His managerial excellence was evident in team building, guest satisfaction, and operational streamlining.
Continental Leadership at Grupo Makoto
Since June 2023, Osamu has served as the Corporate Chef for Grupo Makoto, managing operations across America—including Caracas, Panama, Mexico City, Vail, Santo Domingo, and the Sun Princess Cruise Ship. He successfully opened locations in Vail, Washington DC, Santo Domingo, and the cruise ship. His responsibilities span recipe creation, executive recruitment, cost control, brand unification, and systems implementation.
Versatile Skill Set Beyond Cooking
Osamu is proficient in HACCP, BPM, food processing systems, bar management, classic cocktails, and USALI reporting. He has extensive training in graphic design (Adobe Illustrator, Photoshop, Flash, Dreamweaver) and classical music (violin, tuba, harmony, solfege), studied at Bolivia’s National Academy of Music “Man Cesped” from 2007–2010. He is fluent in Spanish, speaks advanced English, and has basic Japanese.
A Lasting Influence
Chef Osamu R. Deai continues to set a global example as a masterful chef, operations leader, educator, and artist. Whether teaching young chefs, managing luxury restaurant brands, or creating dishes that bridge continents, Osamu’s journey is a reflection of relentless innovation, cultural harmony, and visionary leadership.
His legacy is not just in the plates he crafts but in the systems he builds and the people he mentors. With unwavering dedication, he redefines what it means to be a global chef—transforming kitchens and communities alike.
The Journey of Chef Osamu Francisco Roman Deai
Chef Osamu Francisco Roman Deai’s culinary journey is one of remarkable cultural synthesis, relentless discipline, and global vision. Born in the picturesque city of Kanazawa, Japan, Osamu grew up immersed in an environment where tradition, refinement, and precision defined daily life. These early influences shaped his culinary philosophy—one rooted in respect for technique, purity of ingredients, and artistic presentation.
Driven by curiosity and a hunger for global experience, Osamu ventured beyond Japan to South America, where his career took its first transformative steps. In Bolivia, Ecuador, and Peru, he immersed himself in kitchens both modest and ambitious, working with local teams while sharing his knowledge of Japanese culinary traditions. He contributed to restaurants like EDO, Isao, and Sushi Tren, while also launching his own venture, Soran Sushi. His grassroots innovation during this time included everything from developing menus and training staff to leading food safety and operational improvements. At the same time, he served as a professor at El Chef Sin Fronteras, teaching Japanese and Chinese cuisine—a role that reflected his passion for education and mentorship.
His leadership journey expanded rapidly. As Executive Sous Chef at Palladium Resort in the Dominican Republic, Osamu managed 15 outlets and spearheaded menu renewals. His meticulous standards and team-building skills became his signature.
In 2019, Osamu reached new heights as Corporate Chef for Grupo Rosa Negra in Cancún, Mexico. Over three years, he led 28 restaurants across four states, coordinated large-scale production centers, implemented cost control systems, unified brand standards, and successfully launched 20 new restaurants in locations like Tulum, Los Cabos, and Mexico City. He managed a team of over 300 employees, proving his ability to lead at scale.
From 2020–2022, he served as a Private Chef in Abu Dhabi, creating nutrition-focused menus for an Ultra High Net Worth Individual (UHNWI), showcasing discretion, personalization, and discipline at the highest level of private service.
Returning to Mexico, he revitalized the Thompson Hotel Playa del Carmen as Executive Chef, leading six diverse outlets with financial and operational excellence. Today, as Corporate Chef for Grupo Makoto, Osamu commands a continental presence with restaurants in Caracas, Panama, Mexico City, Vail, Santo Domingo, and the Sun Princess Cruise Ship.
Chef Osamu’s journey is not just about titles or travels—it’s about bridging cultures, building systems, and shaping the future of global cuisine with vision, humility, and heart.