Yuki Muto was a culinary producer and consultant who worked extensively both in Japan and abroad.

In the late 1980s, he lived in New York, where he explored not only American cuisine but also diverse food cultures from around the world. After returning to Japan, he planned and operated the country’s first authentic bagel school, “Bread on Bread”. Over five years, more than 4,800 participants attended—many of them professional bakers and product developers. His recipe book became a bestseller and played a key role in sparking Japan’s nationwide bagel boom.

 

In 2003, commissioned by Namco, he opened “SPOON BREAD”, Japan’s first popover specialty restaurant, in Jiyugaoka, Tokyo. For ten years, the restaurant was widely featured in the media and received high recognition in culinary competitions. He went on to produce a variety of projects, including events with the French cheese brand SAVENCIA FROMAGE & DAIRY, product development for McDonald’s Japan and Jonathan’s, and participation in Japanese tea and pastry contests.

 

He also worked with the Cool Japan Fund (METI) and Fuji TV’s “Iron Chef” on a Japanese food promotion in Jakarta, where he collaborated with Iron Chef Sakai on original recipes. In addition, he proposed product concepts to Vietnamese state-owned enterprises, created collaborative sweets with international music labels, and organized live events with artists in Japan and overseas. Through these projects, he consistently highlighted the multifaceted appeal of food, culture, and design.

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Building on this diverse career, he now serves as the producer of Bon.Sai, where he is responsible for concept development, brand strategy, and overall operations.