A native of Japan, Chef Miyata is an honors graduate of the Culinary Institute of America and has been a culinary arts instructor since 1981. He specializes in gourmet and international cuisine instruction. KG is most famous for his ice carving expertise, and was ranked 2nd in the world after winning numerous competitions in the United States, Canada and Japan. His chef experience includes positions as executive chef at the Mill Creek Country Club and at the Holiday Inn in Washington, chef de partie at the Rye Town Hilton Hotel and working chef at Sagano Japanese Restaurant in New York. In addition to his ice carving awards, KG has won numerous gold medals in culinary competitions, including 1st place at the Washington State Seafood Festival. He specializes in gourmet and international cuisine instruction. Chef Miyata was also a gold and bronze medalist at the IKA “Culinary Olympics” in Frankfurt, Germany.