Four Seasons Hotel Kyoto Appoints Yasuhiro Toshida as New Executive Chef

(IN SHORT) Yasuhiro Toshida has been appointed as the new Executive Chef at Four Seasons Hotel Kyoto, bringing over 30 years of culinary experience to lead the hotel’s diverse dining offerings. With a focus on seasonality and local ingredients, Chef Toshida aims to create unique dining experiences that blend Kyoto’s flavors with his innovative approach. His career has included prestigious roles at luxury hotels and restaurants across Japan, including a transformative role at HYWWJP Corporation. Under his leadership, guests can expect hyper-seasonal menus, an enhanced breakfast experience, and in-room amenities that highlight Kyoto’s culinary heritage.

(PRESS RELEASE) Kyoto, Japan, 2024-Jan-9 — /Travel PR News/ — Four Seasons Hotel Kyoto has announced the appointment of Yasuhiro Toshida as its new Executive Chef, bringing over 30 years of culinary expertise to lead the hotel’s diverse dining outlets. With a distinguished career spanning some of Japan’s most esteemed culinary institutions, Chef Toshida will oversee EMBA KYOTO CHOPHOUSE, The Lounge & Bar, Fuju Lounge, Sushi Ginza Onodera, and In-Room Dining.

Chef Toshida believes that creating exceptional dining experiences goes beyond just preparing outstanding food. “Of course, excellent food is essential, especially in restaurants with renowned chefs. But what sets an experience apart is the sense of engagement, surprise, and delight we bring to our guests,” he says, underscoring that joy is his favorite secret ingredient in every dish.

With a focus on seasonality, Toshida aims to build a bridge between Kyoto’s small-scale producers and Four Seasons’ international team. By collaborating closely with local farmers, foragers, and fisheries, he plans to procure ingredients at their peak, which will not only enhance the dining experience but also spark culinary innovation. “Using rare and limited ingredients pushes our chefs to create fresh and exciting offerings. Each visit will offer something new for guests to discover,” he explains.

Toshida’s passion for food began at a young age, growing up in his grandparents’ high-end kappo restaurant in Ibaraki Prefecture. By the age of 10, he had already decided on his career path as a chef. After completing his culinary education at Musashino Culinary College in Tokyo, Toshida worked at Chinzan-so Tokyo, which later became a Four Seasons hotel. His experience at this property sparked a deep appreciation for luxury hospitality, leading him to work at some of Tokyo’s most prestigious hotels.

In 2013, Toshida embraced a new challenge as executive chef at HYWWJP Corporation, overseeing 10 restaurants across Tokyo and Osaka, with cuisines ranging from Italian and Chinese to Mexican and sushi. His partnership with renowned Chef Hidemasa Yamamoto played a key role in opening a new five-star hotel in Tokyo. This experience was pivotal in developing Toshida’s entrepreneurial mindset and adaptability.

Toshida’s journey then took him to Shizuoka Prefecture, where he focused on exploring rare seasonal ingredients. Most recently, he served as executive sous chef for the opening of an ultra-luxury hotel in Tokyo, including a restaurant launch in collaboration with a 3 Michelin star sushi brand.

Under Chef Toshida’s leadership, Four Seasons Hotel Kyoto is poised for a new era of culinary excellence. Guests can look forward to hyper-seasonal menus, an elevated breakfast experience, and creative in-room amenities that honor the rich flavors of Kyoto’s culinary heritage.

Media Contact:

Joan Pan
Senior Director of Public Relations and Communications
445-3 Myohoin Maekawa-cho, Higashiyama-ku
Kyoto, 605-0932
Japan
joan.pan@fourseasons.com
+81 75-541-8288

Source: Four Seasons Hotels & Resort

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