Pastry Boutique
SUMMER GIFT 2018
Park Hyatt Tokyo is delighted to introduce the following summer gift sets that will be available at Pastry Boutique and Delicatessen. […]
NEWS & TOPICS
-
-
New York BarNew York Grill
New York Grill & Bar
Spirit of NeChef de Cuisine Steffan Heerdt has carefully prepared a very special menu this summer featuring high quality i […]
-
Girandole
Gkirandole
Summer in ProvenceGirandole is pleased to present a very special dinner menu this summer, showcasing Provencal cuisine centering […]
-
New York BarNew York Grill
New York Grill & Bar
N.Y. C & C:New York Grill Champagne and Caviar (N.Y. C&C) returns again with 3 varieties of Miyazaki 1983 caviar fro […]
-
The Peak Lounge
The Peak Lounge: Summer Peak of Joy
The Peak Lounge is pleased to present a very special upgraded version of the Peak of Joy menu for a limited ti […]
-
Delicatessen
Delicatessen
Park BreweryPark Brewery, Delicatessen’s very popular craft beer promotion, is celebrating its 10th anniversary this summe […]
-
Delicatessen
Delicatessen
Vegetable VitalityTake “healthy eating” to new levels with Delicatessen’s selection of energizing juices and smoothies that keep […]
-
The Peak Lounge
The Peak Lounge:
Signature AfterThe Peak Lounge presents the Signature Afternoon Tea menu, showcasing the most popular items of Park Hyatt Tok […]
-
The Peak Lounge
Peak of Joy
Enjoy a pleasant evening at twilight with your friends and loved ones while gazing at the scenic night view of […]
-
The Peak Bar
Twilight Time
As the sun goes down and the city lights come on over Tokyo, The Peak Bar will welcome guests to enjoy Twiligh […]
Executive Chef
Ronan Cadorel
French native, Chef Ronan Cadorel began his culinary career learning under Chef Jacques Maximin in Vence and worked at Michelin-starred restaurants in various countries including Lasserre Restaurant and Au Trou Gascon in Paris, Enoteca Pinchiorri in Florence, Restaurant Gordon Ramsay in London and under world-famous chef, Daniel Boulud in New York. He was also a part of Gordon Ramsay’s opening team for Trianon Palace in Versailles. Chef Cadorel joined the Hyatt group in January 2015 as Executive Chef at Hyatt Regency Casablanca until his recent appointment as Executive Chef at Park Hyatt Tokyo. His culinary philosophy revolves around simplicity and taste, finding harmony in ingredients and creating stories with his dishes.
Executive Sous Chef
Koichi Yoneda
In 1991, Koichi Yoneda left Japan to train at some of France’s most iconic restaurants including the three Michelin-starred La Maison Troisgros and Les Prés d’Eugénie. On returning to his native country, he continued to work at French restaurants around Tokyo including a stint as Chef at Raisin d’Or in the Ginza district. He joined Park Hyatt Tokyo in 2001 and became Chef de Cuisine at Girandole in 2002 and went on to become Executive Sous Chef in 2004. Chef Yoneda believes in letting ingredients speak for themselves and drawing out natural flavors to create food that is both deeply satisfying and strikingly fresh.