Rui Saito

After graduating from a culinary high school, he joined an Italian restaurant group centered in his hometown of Saitama Prefecture, where he worked at four restaurants, learning everything from appetizers to main courses and deepening his understanding of Italian regional cuisine.
After a total of six years of experience in Italian cuisine, he joined SALONE TOKYO" in Hibiya, which had just opened in 2018. The following year, he was promoted to sous chef, where he stayed until 2022 as Chef Nagashima's right-hand man. In August of the same year, he moved to "IL TEATRINO DA SALONE" in Minami Aoyama and became the chef.

Born in Saitama, Japan in 1993.

Kenta Iwana

While attending university, he began working part-time at an Italian restaurant in Shiga. Through this hands-on experience, his interest in Italian cuisine deepened, leading him to choose a career as a chef. After gaining practical experience, he flied to Italy one year after graduating.

He trained at the patisserie “il criollo” in San Gimignano, Tuscany, refining his understanding of ingredients and precision of taste through pastry making. Subsequently, at the Michelin one-star restaurant “La Pineta” in Bolgheri, he learned a locally rooted philosophy and the essence of Italian cuisine.
After returning to Japan, he joined the SALONE Group in 2018. He honed his skills for six years at the flagship restaurant “SALONE2007” under Chef Keita Yuge, serving as sous chef for two of those years and playing a central role in the kitchen. Through daily practice, he established his own culinary philosophy.

In November 2025, he was appointed Head Chef at “IL TEATRINO DA SALONE”.

Building upon the traditions of Italian cuisine, he earnestly engages with Japanese ingredients and the changing seasons, constantly exploring the possibilities of cooking. With solid technique and sensitivity, he continues to challenge himself daily to create new expressions.