Hafiz Razali
Executive Pastry Chef
Four Seasons Tenure
- Since 2013
- First Four Seasons Assignment: Four Seasons Resort Koh Samui, Thailand
Employment History
- Four Seasons Resort Mauritius at Anahita; Four Seasons Resorts Lanai; Four Seasons Hotel Abu Dhabi at Al Maryah Island; Four Seasons Resort Koh Samui, Thailand; Conrad Maldives Rangali Island, Maldives; Hilton Abu Dhabi, UAE; Windjammer Landing Villa Beach Resort, St Lucia, West Indies
Education
- Diploma in Patisserie & Bakery, National Institute of Skills, Malaysia; Certification in Kitchen Management, The Hague School, Netherlands
Birthplace
- Kuala Lumpur, Malaysia
Languages Spoken
- English, Bahasa Malaysia
In Hafiz Razali’s kitchen, pastry-making is equal parts precision and passion: “To consistently create great desserts, you have to be meticulous at every step of the process. But you also need a generous helping of creativity, which can’t be measured or weighed. When both these elements come together, the magic happens.”
With 22 years of experience in haute pastry, including over a decade with Four Seasons, Hafiz brings a finely tuned confectionary approach to Four Seasons Hotel Osaka. Overseeing the property’s dessert and bakery operations, he showcases distinct offerings at each outlet, including signature breads at Farine and seasonal Afternoon Tea at Jardin. Carefully selected Japanese ingredients are woven with tropical accents, drawn from Hafiz’s journey through island destinations like the Maldives, Thailand and Hawaii.
“The how is just as important as the what,” says Hafiz, noting his team’s use of innovative techniques and unexpected taste combinations. “Japan is known for its outstanding local produce. What sets us apart is the way in which we craft these ingredients into exciting new forms. Local residents can rediscover their favourite flavours, while international visitors can savour a modern expression of Japan.”
Indeed, one of the most popular signature desserts at the Hotel perfectly captures this philosophy. Tying together elements from around the globe, the Matcha Baked Custard is an intricate composition of caramelized muscovado sugar, coconut flour, cacao butter and black sesame ganache, topped with violet ube ice cream — a perennial favourite among guests from Japan and overseas.
Born in Malaysia, Hafiz grew up in a culinary culture that takes pride in uniting diverse influences. As a teenager, he began working part-time at a local bakery. It was love at first loaf, eventually leading to a diploma in patisserie and baking. After gaining experience within Southeast Asia for a few years, he heeded the call of adventure and set sail for a resort in the West Indies.
Following stints with luxury hotels in the UAE and Maldives, Hafiz joined Four Seasons Resort Koh Samui as Head Pastry Chef in 2013. Over the next 10 years, he honed his skills and contributed his talents to Four Seasons properties in Abu Dhabi, where he took on the challenging role of re-opening Executive Pastry Chef, as well as in Hawaii and Mauritius.
Working across such varied settings has taught him the importance of catering to different palates and dietary preferences. This is reflected in the Hotel’s selection of healthy, gluten-free and vegetarian dessert options — still a rarity among luxury hotels in Osaka.
The comfort zone holds no attractions for Hafiz, who leads his team on a continual quest for innovation. “The life of a pastry chef is driven by passion and inspiration,” he asserts, emphasizing the importance of exploring global trends, devising original recipes and learning from other experts in the field. Over the course of his career, he has completed numerous pastry programs conducted by renowned chefs, including from the Aromacademy in Rome, Italy and the Valrhona School in USA.
On days off, Hafiz loves spending time with his family, especially playing tennis, swimming and enjoying the seasonal sights at Osaka Castle Park. A keen musician, he can play both the ukulele and the guitar. Playing with melody and rhythm also unlocks his imagination, often sparking the idea for a new pastry!
