Yasuhiro Toshida

Four Seasons Tenure

• Since 2024
• First Four Seasons Assignment: Four Seasons at Chinzan-so Tokyo (formerly a Four Seasons hotel)

Employment History

• Bulgari Tokyo, Japan; Rembrandt Premium Fuji Gotemba Hotel, Shizuoka, Japan; HYWWJP Corporation (including opening of Aman Tokyo), Japan; Mandarin Oriental Tokyo, Japan; Grand Hyatt Tokyo, Japan; Four Seasons at Chinzan-so Tokyo (formerly a Four Seasons hotel), Japan

Education

• Musashino Culinary College, Tokyo, Japan

Birthplace

• Mito City, Ibaraki Prefecture, Japan

Languages Spoken

• Japanese, English (basic)

With more than 30 years of experience in the culinary world, Yasuhiro Toshida brings his own not-so-secret ingredient – joy - to everything he does. “Excellent food is a given, especially when you’re talking about acclaimed restaurants with talented chefs. But beyond that, what makes a dining experience exceptional is the sense of engagement, surprise and delight we’re able to create for our guests,” he explains.

Born in Ibaraki Prefecture, Toshida grew up immersed in the world of cooking, thanks to his grandparents’ high-end kappo restaurant. In fact, he was all of 10 when he decided he wanted to become a professional chef! His personal tastes veered toward western cuisine, which became his chosen specialty at Musashino Culinary College, Tokyo.

As a young chef, he was part of the culinary team at Chinzan-so Tokyo when it became a Four Seasons hotel. This was Toshida’s first brush with global luxury hospitality and he absolutely loved it, going on to hone his craft across several of Tokyo’s most reputed hotels, where he steadily climbed the ladder from sous chef to head chef.

In 2013, he stepped out of his comfort zone in the kitchen to join the HYWWJP Corporation as executive chef, taking charge of 10 restaurants in Tokyo and Osaka, with cuisines ranging from Italian and Chinese to Mexican and sushi. Partnering with the celebrated Chef Hidemasa Yamamoto, he also played an instrumental role in the opening of a new five-star hotel in Tokyo. Marking a departure from the typical chef’s journey in Japan, this was a game-changing assignment for Toshida: “I had to consistently work with new people and new concepts, which called for a more flexible and open-minded approach. Through this job, I developed an entrepreneurial mindset.”

Next came a rewarding stint with a hotel in Shizuoka Prefecture, where Toshida explored his passion for seasonal produce, tracking down rare ingredients that galvanized the entire culinary program. Most recently, he served as executive sous chef for the opening of an ultra-luxury hotel in Tokyo, including the launch of a new restaurant in collaboration with a 3 Michelin star sushi brand.

Now, at Four Seasons Hotel Kyoto, seasonality remains a top priority for Toshida, whose expertise standing as a bridge between the region’s small producers and Four Seasons international talents. Leading the effort to procure indigenous ingredients at their peak, he works directly with farmers, foragers and fisheries within the local community.

Culinary innovation is a happy by-product of this approach: “Using uncommon ingredients, available in limited quantities, inspires our chefs to create fresh and exciting offerings. Every time guests return to the Hotel, there is something new to discover.”

As a leader, Toshida values a joyful work environment and the success of his team members. “I feel happier when my team members are praised and recognized, rather than myself,” he shares - and his co-workers can attest to the truth of this statement. It’s one reason why former team members continue to stay in his orbit, making it a point to keep in touch and promptly apply for open positions under his leadership.

A fitness enthusiast, Toshida started running regularly at the age of 40: “as chefs, we need to stay healthy and active!” Most mornings, he can be found running along the scenic Kamo River in Kyoto -his favourite way to start the day. He also loves to dine out, gaining both enjoyment and inspiration from his visits to new and noteworthy restaurants.