Special
Caring for Your Wellbeing at Park Hy
The safety and wellbeing of our guests is our top priority. In response to COVID-19, we have introduced enhanc […]
NEWS & TOPICS
-
-
Other
Notice regarding Hotel Facilities Op
The safety and wellbeing of our guests and colleagues is always a top priority at Park Hyatt Tokyo. We continu […]
-
Pastry Boutique
CHRISTMAS DELIGHTS 2020
Park Hyatt Tokyo is delighted to announce this coming holiday season’s selection of Christmas cakes and desserts […]
-
Pastry Boutique
HOLIDAY GIFTS
Park Hyatt Tokyo is delighted to announce that our ever-popular limited-time winter gift sets will be sold at Pastry Boutique and Delicatessen.
-
Delicatessen
CHRISTMAS PARTY SET
This holiday season, Delicatessen’s newly appointed Chef de Cuisine, Tsuyoshi Kuwazawa presents a luxurious […]
-
New York Grill
Master’s of Food & Wine 2020: Hokkai
Park Hyatt Tokyo is excited to announce this year’s Masters of Food & Wine event featuring lamb from Japa […]
-
New York BarNew York Grill
New York Grill & Bar
New Year’sNew York Grill & Bar is delighted to host a glamorous evening to bring in the coming New Year from the dy […]
-
KOZUE
Kozue presents
A special wine diKozue is delighted to announce a special winemaker dinner, in collaboration with Château Mercian. A beacon of […]
-
The Peak Lounge
Healthy Balance Afternoon Tea at The
The Peak Lounge is delighted to announce an afternoon tea with a new twist. Available from Sunday, November 1 […]
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.