Four Seasons Hotel Kyoto

Four Seasons Tenure

• Since 2014-2021; now since 2025
• First Four Seasons Assignment: Four Seasons Hotel Vancouver (formerly a Four Seasons hotel)

Employment History

• The Josie Hotel – Marriot Autograph Collection, Rossland, Canada; Fairmont Jasper Park Lodge, Canada; Four Seasons Resort Hualalai, Hawaii, USA; Four Seasons Resort Lanai, Hawaii, USA; Four Seasons Hotel Tokyo at Marunouchi, Japan; Four Seasons Hotel Vancouver, Canada; La Belle Auberge, Ladner, Canada

Education

• Diploma in Culinary Arts & Restaurant Ownership, Arts Institute Culinary School, Vancouver, Canada

Birthplace

• Scarborough, Ontario, Canada

Languages Spoken

• English, Japanese

Takashi Harada finds joy in every aspect of his role: the bustling collaboration of the kitchen, the quiet pleasure of recipe refinement, and the deep satisfaction of bringing a guest’s vision to life. In charge of delivering bespoke culinary experiences for weddings and special events, he combines classical Japanese fare with innovative touches, all while ingeniously utilizing Kyoto’s finest seasonal ingredients.

Born and raised in Canada, Takashi’s earliest food memories are shaped by his family’s deep connection to Japanese culinary traditions. With limited access to specialty ingredients, his parents would make dishes like miso from scratch, a practice that instilled in him an appreciation for craftsmanship. Drawn to the dynamic energy of the kitchen, he took his first restaurant job as a teenager and has never looked back.

After completed his formal training and gaining experience at a local French restaurant, Takashi embarked on his Four Seasons journey in Vancouver, followed by a move to Four Seasons Hotel Tokyo at Marunouchi – a tough but rewarding stint that deepened the young chef’s commitment to excellence.

From there, he took on new challenges with Four Seasons properties in Hawaii, refining his skills in both banquet and restaurant settings. His tenure at Four Seasons Resort Hualalai was marked early on by a standout achievement. Just weeks after joining, he led a four-day event for 400 guests, successfully delivering a meticulously orchestrated series of gala dinners, beachfront luaus and large-scale buffets. He then continued his career with multiple luxury hotels in Canada, paving the way for his rise to Executive Chef in 2022.

The ability to craft complex culinary events with precision and creativity has become a hallmark of Takashi’s career. A quiet leader by nature, he believes in a lead-by-example approach, fostering an environment where respect and teamwork are paramount: “A strong kitchen thrives on co-creation. Everyone plays a role in shaping the experience.”

With his return to Japan and Four Seasons, Takashi now designs and oversees the culinary side of all events at the Hotel, from elaborate destination weddings to intimate celebrations and VIP business gatherings. Embracing Kyoto’s rich food culture, he tailors menus to the diverse expectations of both Japanese and international guests.

“A local wedding often spans generations, so dishes lean toward classical flavours that resonate with all ages,” he explains. “On the other hand, our overseas guests tend to seek innovation with unexpected ingredients.”

With a commitment to hyperlocal produce, Takashi enjoys experimenting with high-quality Kyoto ingredients, applying French techniques to bring out their depth of flavour. A signature example is the straw-smoked Kyoto duck, making use of the traditional wara-yaki (straw grilling) method, typically used to smoke bonito fish Fusion dishes like turnip mousse and uni (sea urchin) custard are also part of the repertoire.

Interactive cooking is another priority for Takashi, with a focus on enriching live-action stations with exciting Kyoto elements: think black beef tenderloin carving and freshly made yuba (tofu skin).

During him time off, Takashi loves to explore Kyoto’s temples and sake breweries, their stories and flavours fuelling his passion in the kitchen. He also enjoys reading and have delved deeper into the world of Japanese literature in recent years.