Born in New York City in 1985 and raised as the third of five children, he grew up helping his busy mother in the kitchen and became familiar with cooking.
He returned to Japan when he was in the upper grades of elementary school, and while attending an international school in junior high and high school, he began working at BICE TOKYO, an Italian restaurant introduced by his parents.
In 2005, he moved to San Francisco and met legendary chef Daniel Hamm, who now heads Eleven Madison Park, at Campton Place. He then went on to work at Ame at the St. Regis before moving to Luce in 2010, where he served as Executive Sous Chef under Dominique Crenn, who would later become the only female chef in the U.S. to hold three Michelin stars.
In 2014, he became the Executive Chef at the Royal Blues Hotel Chanson in Deerfield Beach, Florida. Here, he was awarded Florida's first Relais &Chateux. He then returned to Los Angeles to work as Executive Sous Chef at Hinoki & the Bird, a restaurant known for its Californian cuisine with a Japanese twist.
In 2018, he opened Blackship as Executive Chef, which was named "deeply interesting restaurant in Los Angeles" by the L.A. Times.
He returned to Japan and opened Cali style ORYOURI YUZAN KEIICHIRO KUROBE in Ginza in July 2021.
Chef Kurobe, who is influenced significantly by his travels has a delicate yet playful style of cooking that combines the elegance of Japanese cuisine with the edgy taste and presentation of California. This time, Chef Kurobe will offer a new and surprising gastronomic experience with Californian-style cuisine in a purely Japanese-style setting with a counter made of a single piece of wood and Japanese tableware created by top Japanese artists. Guests can also enjoy international conversations with the chef over the counter.