After a delectable organic Italian lunch at his restaurant, I sit with the owner Elio Orsara who shares his life story with the flair and passion of a Calabrian free spirit. At age 14, Elio decides to pursue the restaurant business. His solo journey out of Italy through Europe and finally to the USA becomes on-the-job training for young Elio. A few years later, he returns to Como, Italy, where an encounter with the Daiei group owner leads to a restaurant supervisor position in Kobe, Japan. After a successful three-year run, Elio ventures to open his first restaurant in Tokyo, where he systematically begins business expansion into manufacturing and catering. In 2011 Elio was faced with challenging times due to the big earthquake. However, he decided to give back by donating food and service to the people of Rikuzen Takada. The selfless act rewarded Elio with a burst of energy. He proceeded to open factories of Italian cheese and salami in Hokkaido. The next plan is to produce an organic farm of imported Italian vegetables by employing young people. His love for Japan runs deep, and Elio is here to fight for Japan!