Meet The Team

Originally from Italy, he has over 25 years of exceptional culinary experience. His distinguished international career has spanned luxury hotels across Europe and Asia, holding key positions at the Four Seasons Hotels in London, Milan, Singapore, Beijing, and Jakarta. Furthermore, he has experience managing Michelin-starred restaurants and has contributed to the acquisition of Michelin stars at multiple restaurants. Marco's culinary philosophy lies in blending traditional Italian techniques with modern and international sensibilities, offering memorable dining experiences through exceptional cuisine and heartfelt hospitality.

Chef Hayato Takeda has a wide range of culinary experience and knowledge, having worked at Michelin-starred French restaurants, served as the head chef at a members-only restaurant, and been involved in opening two hotels. In 2013, he started his career in the hotel industry at Park Hyatt Tokyo, where he found enjoyment in an environment surrounded by international colleagues and guests, drawing inspiration from their diversity. In 2023, he joined the opening team of The Tokyo EDITION, Ginza, where his talents were recognized. Following this, he was appointed Chef de cuisine of The Blue Room.

Chef Yoshikazu Mukai started his career as a pastry chef at Hotel New Otani in Tokyo in 1999. After having worked there for 12 years, Mukai worked in multiple international luxury hotels such as Shangri-La Tokyo, Hyatt Regency, and Aman Tokyo, pursuing his passion for classic pastries while developing his own style and philosophy. He has joined The Tokyo EDITION, Toranomon as a pastry chef in March 2022 and currently oversees the pastry section of the hotel's Food and Beverage department.