Equipo

Third generation chef, Taiji Maruyama has more than 27 years of experience dedicated to Japanese cuisine.

Trained in Japan, where he worked in prestigious restaurants in the Ginza district of Tokyo, he continued his journey in London, becoming Executive Chef of Nobu London and later leading the kitchen at Beaverbrook, one of the UK's most renowned luxury hotels.

Founder and chef of TAKA London and MARU London, his cuisine is characterized by respect for Japanese tradition and a deep attention to the seasonality and quality of the ingredients. His approach combines ancestral techniques with the best seasonal products to create an elegant, precise, and contemporary proposal.

His career has been recognized by the Michelin Guide and Harden’s Top UK Restaurants. Additionally, he is part of the board of directors of the Japanese Culinary Academy EU, from where he contributes to the dissemination and promotion of Japanese gastronomic culture throughout Europe.

With over 20 years of international experience, Rafael Rosas has built his career around contemporary Japanese cuisine. After working in Venezuela, Argentina, and Spain, he has forged a style that combines technical precision, respect for the product, and a passion for gastronomy.

For the last six years, Rafael has been part of the team led by Ricardo Sanz, one of the most influential figures in Japanese gastronomy in Spain. This experience has allowed him to refine his technique, deepen his knowledge of top-quality ingredients, and develop a culinary vision that balances tradition and creativity.

At TAKA Madrid, Rafael brings his experience, creativity, and dedication to offer authentic Japanese cuisine, inspired by seasonality, quality, and flavor.

With over a decade of experience in the hospitality sector, Juan has developed his career between Australia and Spain, acquiring a solid international perspective on restaurant management and customer experience.

For eight years he worked in Australia at various Italian and Asian restaurants, where he built a strong foundation in service, hospitality, and teamwork within a dynamic and multicultural environment.

Upon returning to Spain, Juan joined the team of renowned chef Dabiz Muñoz, where he stayed for four years, expanding his experience in restaurant management, team leadership, and operations. This phase marked his understanding of hospitality, with a strong commitment to excellence, attention to detail, and creating memorable experiences for each customer.

Currently, Juan brings all this international experience to TAKA Madrid, combining his knowledge in operations and team leadership with a genuine passion for hospitality. His philosophy is based on attentive and careful service, professionalism, and the belief that a great experience in a restaurant goes far beyond what is served on the plate.