Chef plating an elegant dish in warm evening light

Cuisine by Genki

Chef Akira and his team create a memorable dining experience for you and your group from small, intimate dinners to long-table events featuring globally inspired contemporary flavors and beautiful fresh local BC ingredients.

Warm hospitality, and the highest quality food and service.

For inquiries: akira.privatedinner@gmail.com

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Our service

Service options for private groups, events, and collaborations.

For inquiries, please email us: akira.privatedinner@gmail.com

About the concept

Chef Akira leads each dinner with Indonesian roots and classical discipline.

Akira started Cuisine by Genki in 2024 with Ray and Victor. Victor previously led the cocktail program at Chapter 1. Cuisine by Genki was created because Akira noticed that Vancouver did not have many Indonesian restaurants, and he wanted to do something meaningful to introduce Indonesian food to the city.

He was also inspired by Chef Mark Singson, who showcases Filipino cuisine through his own personal cooking style. After extensive R&D and many Indonesian staff meals that sparked real curiosity and excitement, Cuisine by Genki took shape. Today, Akira offers private dining, canapes, catering, and pop-ups, all presented through his own signature style shaped by his international culinary experience.

The team

The chefs behind each seating.

Akira Takaki portrait

Akira Takaki

Chef/Owner

Japanese-Indonesian chef, born and raised in Bali, Indonesia.

With over 10 years of culinary experience and a strong French cooking background, Akira studied Culinary Arts & Management for three years at the Bali Tourism Institute. He began his career working in luxury hotels and resorts in Bali, including Ayana Resort.

Akira is now a rising chef in Vancouver. He previously trained and worked alongside Chef Reiji Yoshizawa, the chef of Elyu Omakase in Miami, widely regarded as one of the city’s top chefs. Akira is currently the Chef de Cuisine at Torafuku, a Michelin recommended Pan Asian restaurant. He is also known for hosting Indonesian pop-up dining experiences across Canada, showcasing modern Indonesian cuisine with his own creative touch.

Ray Valdi team image

Ray Valdi

Pastry Chef/Catering

Passionate and detail-oriented culinary professional with international experience across Canada, the United States, and Indonesia. Ray Valdi currently working as a Chef Tournant at Paradox Hotel Vancouver, brings strong expertise in European, American and Asian cuisine, with a well-rounded background in both savory cooking and pastry arts.

Throughout his career, Ray Valdi has been trusted to manage kitchen stations, support daily operations, and ensure that every dish meets both quality and timing expectations.

Born and raised in West Kalimantan, Indonesia. For Ray cooking is not just a hobby, but a lifelong passion that shapes him and the place where he can express creativity.

Martin portrait

Martin

Kitchen Team

Born and raised in Indonesia, now living in Vancouver, Canada. He currently works at OEB Breakfast Co. in a fast-paced brunch kitchen, and is also a student at Simon Fraser University. He has previously worked in several kitchens, including Earls Kitchen + Bar and Dominion Kitchen + Bar.

He is passionate about cooking and continues to build his skills through hands-on kitchen work and repetition. Largely self-taught, he spends his free time watching cooking videos and studying different techniques to improve.

Alongside this, he is learning Indonesian cuisine under the guidance of Chef Akira, further connecting his cooking to his roots. His cooking focuses on Western dishes, especially brunch, pasta, and steak, with an approach that values simplicity, balance, and consistency.

Toru Suwita portrait

Toru Suwita

Kitchen Team

Born and raised in Jakarta with Indonesian-Taiwanese heritage. Now based in Vancouver, Canada. Toru trained at the Pacific Institute of Culinary Arts, he has built a strong foundation in classical technique while gaining experience in fast-paced professional kitchens.

He previously worked at Joey Restaurants, where he developed his ability to perform under pressure. Now at The Vancouver Club, where he continues to refine his skills in a professional fine-dining setting.

Driven by discipline and a constant pursuit of improvement, Toru’s cooking reflects bold, but balanced flavours inspired by his Indonesian roots, combined with a modern approach. Under the mentorship of Chef Akira, he continues to learn advanced techniques and further develop his culinary style.

Contact / final CTA

Reserve by email for the next seatings.

For availability, dietary notes, and event details, email the chef directly. Social updates and visual previews are shared on Instagram.

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