Pastry Boutique
Delicatessen
CHRISTMAS DELIGHTS 2018
Available: From Wednesday, 1 November, 2018 until Sunday, 6 January, 2019.
NEWS & TOPICS
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New York BarNew York Grill
New York Grill & Bar
New Year’s ENew York Grill & Bar is delighted to present a glamorous evening to bring in the coming New Year from the […]
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Delicatessen
Apology statement - Product package
Dear Patrons of Delicatessen, Warm greetings from Park Hyatt Tokyo. We would like to bring to your attention t […]
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New York Grill
New York Grill
Sustainable LobsteNew York Grill is pleased to present a lobster dinner course menu featuring high quality sustainable Canadian […]
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Delicatessen
Delicatessen
Christmas Party SetEnjoy a specially prepared full-course dinner in the comfort of your home with our Christmas party set, Table […]
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GirandoleKOZUENew York GrillThe Peak Lounge
Christmas Special Dinner
Each of the hotel’s restaurants will serve special Christmas dinner menus from Friday, 21 December until Tuesd […]
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Delicatessen
Delicatessen: Soup & Bread
Delicatessen will introduce a selection of rich veloute soups and freshly baked bread in a special soup and br […]
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The Peak Lounge
The Peak Lounge: Tea & Sweets
The Peak Lounge and Executive Pastry Chef Holehouse will present a very special afternoon tea in collaboration […]
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Delicatessen
Delicatessen
Vegetable VitalityTake “healthy eating” to new levels with Delicatessen’s selection of energizing juices and smoothies that keep […]
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.