The kitchens of Four Seasons Hotel Tokyo at Marunouchi boast a team of talented chefs, each with a unique story and an unwavering passion for food. These culinary masters bring a wealth of experience and global perspectives to the hotel, making it a haven for exquisite dining experiences.
Global Journeys, Unwavering Dedication
Daniel Calvert, the Executive Chef at SÉZANNE, exemplifies the dedication and drive required to reach the top of the culinary world. His journey from a small town in England to Michelin-starred kitchens in New York, Paris, and Hong Kong is truly inspiring. Working in these iconic cities instilled in him a versatile and open-minded approach to cooking, embracing diverse cultural influences and ingredients. Calvert’s philosophy is simple yet powerful: “Consistency is the key. Anyone can do something great once. Success lies in doing the same things over and over again, striving for excellence in every plate.”
Ashley Caley, the Executive Sous Chef at SÉZANNE, shares Calvert’s commitment to culinary excellence. He brings a wealth of experience from renowned establishments like Per Se in New York, Marcus Wareing at The Berkeley Hotel in London, and Restaurant Sat Bains in Nottingham. Caley’s keen eye for exceptional produce and seasonal ingredients makes him a valuable asset to the team. He believes that “The secret is to work with like-minded suppliers who are as passionate about their product as you are.”
Mastering the Art of Wine and Food Harmony
Nobuhide Otsuka, the Head Sommelier at SÉZANNE, is a true master of wine pairing. His passion for food and drink stems from his early exposure to fine wines while attending a school in France that owned its own winery. He honed his skills for over 15 years at the two-Michelin-starred Beige Alain Ducasse in Tokyo, rising from a Commis de Rang to the esteemed position of Head Sommelier. Otsuka collaborates closely with the culinary team to ensure that each dish is perfectly complemented by a wine that elevates its flavors. His philosophy is embodied in the statement: “Where a wine comes from defines so much of it, of course – but so does where you are when you drink it.”
The Essence of “Nose-to-Tail” and “Root-to-Shoot” Cooking
Chef Raul Savi, the Executive Chef at MAISON MARUNOUCHI, embodies a sustainable and innovative approach to cuisine. His “nose-to-tail” and “root-to-shoot” philosophy centers on utilizing every part of each ingredient, minimizing waste and maximizing flavor. Savi’s background, which includes experience at a two-Michelin-starred restaurant in England and the launch of an innovative food truck, has shaped his commitment to fresh, high-quality ingredients. He believes that “Life as a chef is filled with never-ending learning and discovery. Food has a way of surprising you, and I like surprises!”
A Sweet Symphony of Flavors and Textures
Patrick Thibaud, the Pastry Chef at MAISON MARUNOUCHI, is a master of creating intricate and delightful desserts. His philosophy revolves around “the architecture of taste,” where each dessert is a harmonious blend of flavors and textures that unfolds with every bite. Thibaud brings more than 17 years of experience in haute pastry to his role, ensuring that each creation is a testament to his dedication to culinary excellence. He finds the process of creating a new dessert deeply satisfying, from brainstorming and recipe-testing to collaborating with his team to bring each idea to life. He believes that “Being a pastry chef in Japan is an absolute pleasure, thanks to the availability of incredible ingredients and the focus on grasping each and every technique.”
An Unforgettable Dining Experience Awaits
From the refined Michelin-starred experience at SÉZANNE to the sophisticated yet approachable menu at MAISON MARUNOUCHI, Four Seasons Hotel Tokyo at Marunouchi offers an unparalleled culinary journey. Whether you’re seeking a romantic dinner, a business lunch, or simply a delightful afternoon tea, these restaurants are sure to exceed your expectations. The Bar and Champagne Lounge provides a sophisticated atmosphere for cocktails and light fare, making it a perfect spot for both business and leisure dining in Tokyo.
