Four Seasons Hotel des Bergues Geneva Appoints Toshikazu Kato as Executive Chef of Rooftop Restaurant Izumi

Four Seasons Hotel des Bergues Geneva announces the appointment of Toshikazu Kato as Executive Chef of rooftop restaurant Izumi. Chef Kato brings a wealth of culinary experience to Izumi, today a well-established restaurant on the Geneva dining scene. Constantly striving to exceed guests’ expectations, the chef is always at the forefront of the latest gastronomic trends.

Chef Kato’s cuisine combines Japanese and Peruvian culinary traditions, with exquisite Nikkei dishes prepared using seasonal produce. The elegant, delicate flavours of Japanese cuisine combine with punchy Peruvian flavours, resulting in mouth watering gastronomic creations. Chef Kato takes a farm-to-table approach, sourcing as many ingredients as possible from the local area, including freshwater perch from Switzerland’s many mountain streams and lakes. Meat is from local farms, with premium lamb and beef from cows that graze on alpine pastures, complementing the wagyu meat that he imports from his native Japan. When it comes to saltwater fish, Chef Kato works closely with trusted suppliers to source top-quality fish and seafood that is ethically and sustainably sourced or responsibly farmed.

Located on the top floor of the Hotel, Izumi is a stylish restaurant offering fabulous views of Geneva and the famous Jet d’Eau. Rated as one of the best restaurants in the city, it’s the perfect place for any occasion, whether an informal bite with friends or to celebrate an important event. “Izumi has a pulsating energy all of its own. We would like the restaurant to be the go-to place for Geneva residents wanting a top quality yet easy meal, while also being guests’ venue of choice to celebrate special occasions,” explains Kato. Dark woods and warm earthy tones recall the natural surroundings, with seating on the terrace allowing for al fresco dining during the warmer months of the year.

“I am really excited to be in Geneva, working with skilled chefs from the world over, from France to Portugal and Poland. Geography doesn’t matter much these days – every member of the team is exceptionally skilled at crafting Japanese cuisine, bringing invaluable experience and know-how to the kitchen,” Kato continues.

Brought up in the Kantō region of Honshu, Kato began cooking at a young age, inspired by his uncle who ran an izakaya, a traditional Japanese bar. As a young teenager, he worked part-time alongside his uncle, much enjoying the intense, fast-paced environment of the kitchen. He first began working for Four Seasons in Tokyo, where he learned the art of sushi making, and later spent time at several Four Seasons properties around the world, including Four Seasons Hotel Mumbai and Four Seasons Resort Dubai at Jumeirah Beach. While in Doha, Kato worked as sous chef for two years at the world’s largest Nobu. He first attained the title of Executive Chef at the former Four Seasons St. Petersburg, continuing his journey as Executive Chef at Four Seasons Hotel des Bergues in autumn 2022.

“We are delighted to welcome Chef Kato who brings international experience to Izumi, having worked alongside exceptional chefs at restaurants throughout the world, from Tokyo to Mumbai and Doha,” explains Martin Rhomberg, General Manager of Four Seasons Hotel des Bergues. Incorporating sushi and nigiri, Chef Kato’s menu features no shortage of creative dishes that are bound to delight guests.