DELICATESSEN|PARK HYATT TOKYO

Tsuyoshi Kuwazawa

After graduating from culinary school, Chef Kuwazawa worked at a French restaurant in a hotel, and in the kitchen at a restaurant that doubled as a clothing store, where he was able to further expand his culinary vision. He joined Park Hyatt Tokyo as a member of the kitchen staff of New York Grill & Bar in 2002, and after gaining the trust of both guests and the other staff, he was later promoted to sous chef in 2005. During his 18 years there, he was able to develop his leadership and communication skills as he helped to nurture and support many Chefs de Cuisine and Guest Chefs, as well as form connections with guests and staff alike. As of March 2020, he joins Delicatessen as Chef de Cuisine, where he has expressed his desire to not only to incorporate his knowledge and sensibility, but also to bring all of the staff at Delicatessen together to build a stronger team overall to showcase the unique appeal that makes the cuisine offered at Park Hyatt Tokyo like no other.