I’m delighted to recommend Jessie Chiconi — I’ve honestly never met anyone with such huge passion for Wagyu, even in Japan. She brings the very latest knowledge from Australia and understands genetic and physical traits inside out. After coming to Japan she kept learning and experiencing everything firsthand.

What impressed me most was her attention to detail when tasting wagyu meat: she prepared multiple cuts and made careful comparisons. If I ever misnamed a cut, she would kindly but firmly correct me — “Are you sure that’s chuck roll? Isn’t it tri‑tip?” — and I was genuinely astonished. Even among excellent Japanese farmers and breeders, I’ve never met anyone so sensitive to the distinct flavors and textures of each cut.

She’s a true professional and already a major icon in the global Wagyu world and leaving a strong impact on the Wagyu community and primary industry in Japan. Her hands‑on knowledge as a cattleman combined with deep expertise in Australian and American Wagyu — and her ongoing study of Japanese Wagyu — mean she can advise producers at any stage, from beginners starting out to seasoned experts refining their craft. I recommend her with full confidence.