Yoshihide Hamamoto Returns to Four Seasons Hotel Kyoto as Executive Pastry Chef

Four Seasons Hotel Kyoto announces the appointment of Yoshihide Hamamoto as its new Executive Pastry Chef. With more than 30 years of experience in the world of luxury confectionary, Hamamoto (better known as Chef Hama) returns to the Hotel after a short hiatus in Osaka. A Four Seasons veteran, he previously spent 16 years with the brand, honing his craft across properties in Tokyo, Beverly Hills and Singapore.

“We are delighted to welcome Chef Hama back to our Four Seasons family. With his extensive knowledge of Japanese traditions and ingredients, guests can look forward to many more locally inspired sweet offerings at our Hotel,” says General Manager Fanny Guibouret.

Taking a distinctively Japanese approach to dessert, Chef Hama incorporates seasonal ingredients from across Japan into his creations. Fresh fruits, sourced at their peak from various prefectures, receive pride of place: think red and white strawberries, succulent melons, delicate peaches, refreshing yuzu and more.

“Anyone who has been to Japan knows the exceptionally high quality of the local fruit,” he explains. “There are so many kinds, with different levels of sweetness, sourness and texture. My pastries tell the stories of Japan through its natural abundance.”

At afternoon tea, Chef Hama’s creativity unfolds a visually dazzling repertoire of sweet treats, sure to delight Instagram enthusiasts. Matcha plays a starring role: “Did you know the culture of matcha originated in Kyoto?” Under his masterful touch, the green tea powder blooms not just in teacups but also on plates, adding a new dimension of enjoyment for matcha connoisseurs.

Recalling the start of his pastry journey, Chef Hama shares: “Growing up I loved sweets so much that I would eat dessert before dinner. And because my family didn’t bake, I had to learn to bake for myself.”

After graduating from the Ecole Superieure de Patisserie Tsuji, Hama gained experience at restaurants in Osaka and Nagoya before joining Four Seasons Hotel Tokyo at Marunouchi. In 2007, his career took an international turn when he joined the Four Seasons in Beverly Hills, later returning to Marunouchi to work his way up to Pastry Chef. Next came Four Seasons Hotel Singapore, his first assignment as Executive Pastry Chef, followed by the opening of Four Seasons Hotel Kyoto, where he led the pastry team until 2021.

Now, back in Kyoto, he is all set to explore additional avenues for creativity. Wedding cakes get the VIP treatment, with Chef Hama drawing on the couple’s individual life stories and collective memories to design an incredibly personalized centrepiece for the big day. Festivals are also an exciting time in the pastry kitchen, with the team working on recipes across the spectrum - from traditional sweets to bold, one-of-a-kind inventions.

Scrupulous in his quest to dream up the most beautiful desserts, Chef Hama finds inspiration in everything around him, gleaning new ideas from Kyoto’s iconic dishes, artworks and textiles. Above all, however, the pleasure of confectionary for him lies in the eating. “I’m at my happiest when eating pastry,” he admits. “And that’s the feeling I want to share with our guests.”