Four Seasons Hotel Kyoto

Four Seasons Tenure

• Since August 2005-2021; now since 2025
• First Four Seasons Assignment: Four Seasons Hotel Tokyo at Marunouchi

Employment History

• Four Seasons Hotel Singapore; Beverly Wilshire, A Four Seasons Hotel; Four Seasons Hotel Tokyo at Marunouchi; Good Staff Corporation, Nagoya, Japan; Shigemitsu Co. Ltd., Nagoya, Japan; Toyosaki Sangyo Co. Ltd., Osaka, Japan; Ristorante Attoprimo, Osaka, Japan; Apriti Sesamo Co. Ltd., Kobe, Japan

Education

• Certificate of Patisserie – Ecole Superieure de Patisserie Tsuji, Osaka, Japan

Birthplace

• Osaka, Japan

Languages Spoken

• Japanese, English

From tiny petit fours to elaborate festive cakes, each creation by Yoshihide Hamamoto (better known as Hama) is a work of art. It’s a skill he has dedicated his whole career to perfecting, travelling all over the world - from glamorous Beverly Hills to sweet-toothed Singapore - to satisfy the cravings of some of the world’s most discerning palates. And it all began with the desire to satisfy his own.

“Growing up I loved sweets so much that I would eat dessert before dinner,” recalls the Osaka-born pastry chef. “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 honed his craft at restaurants in Osaka and Nagoya before joining Four Seasons Hotel Tokyo at Marunouchi, where his passion and dedication soon landed him the role of Assistant Pastry Chef.

In 2007, his journey took an international turn when he joined Four Seasons in Beverly Hills, later returning to Marunouchi to work his way up to Pastry Chef. Next came a rewarding stint at 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. After spending two years with a luxury hotel in Osaka, Hama returned to the Four Seasons fold with fresh zest to usher in a new era of sweet artistry.

Hugely influenced by his homeland’s pastry traditions and ingredients, Hama brings a refreshingly Japanese approach to the sweet offerings at the Hotel. Under his leadership, seasonal ingredients from across Japan make their way into dessert menus, meticulously crafted to let their natural flavours shine. Fresh fruits, sourced at their peak from various prefectures, receive pride of place: think red and white strawberries, succulent melons, delicate peaches and more. Yuzu and chocolate come together as a signature pairing, one that Hama has played with and perfected over decades.

“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.”

Afternoon tea has a strong visual focus, with Hama’s imagination unfolding a selection of dazzling delights, beloved by 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 appreciation for matcha connoisseurs.

Come celebration time, Hama and his team seize the opportunity for additional creativity. Wedding cakes get the VIP treatment, with Hama drawing on the couple’s individual life journeys and collective memories to design an incredibly personalized centrepiece for the big day. Festivals are another exciting time in the pastry kitchen, with recipes ranging across the spectrum from traditional sweets to bold, one-of-a-kind inventions.

Scrupulous in his quest to dream up the most beautiful desserts, Hama finds inspiration in everything around him, gleaning new ideas from Kyoto’s iconic dishes, artworks and textiles. Even a simple walk in nature has been known to provide the spark for a new item on the menu!

Above all, however, the pleasure of confectionary for Hama 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.”