Four Seasons Hotel Osaka

Four Seasons Tenure

• Since 2024
• First Four Seasons Assignment: Current

Employment History

• Shangri-La Barr Al Jissah and Shangri-La Al Husn, Muscat, Oman; Shangri-La Chiang Mai, Thailand; Shangri-La Mactan Resort, Cebu, Philippines; Shangri-La Tokyo, Japan; Arnolfo Restaurant, Colle Val D’Elsa, Italy; Onice Restaurant, Florence, Italy; Ora D’Aria Restaurant, Florence, Italy

Education

• Diploma Degree in Hotel Management & Culinary Art, Istituto Bernardo Buontalenti, Florence (Italy)

Birthplace

• Prato, Italy

Languages Spoken

• Italian, English, basic Japanese

As Executive Chef, Paolo Pelosi knows passion is the core ingredient in truly exceptional gastronomy. “We are chefs because we want to be chefs, because the desire to create great food and great memories brings us into the kitchen every day. Anything less than that, and your guests will surely feel it,” he says.

Born in Prato, a small town near Florence, Paolo grew up immersed in the rich culinary traditions of Tuscany. Cooking at home was a way of life, from baking cakes with Papà Pelosi on weekends to making margheritas from scratch in the family’s own pizza oven. In these small, cherished moments, his dream of becoming a chef was born.

While he began his career inspired by a love for pastry, Paolo later transitioned to the savoury side — a journey that has given him an excellent understanding of culinary operations across the spectrum. After honing his craft at multiple Michelin-starred restaurants in Italy, he made the life-changing move to Tokyo, where he joined a luxury hotel as chef de cuisine. The next six years in Japan would transform the way he approached both taste and presentation: “I ate everywhere, from the simplest izakayas to the top fine dining restaurants. I learned that the best culinary experiences not only satisfy the palate but also enrich the mind and soul.”

Continuing his journey with the same hotel brand, Paolo rose through the ranks across the Philippines, Thailand and Oman. During his tenure in Chiang Mai, he seized the opportunity to get creative, hosting a series of first-ever culinary collaborations and introducing bold new flavours in the market. In his most recent role as executive chef in Muscat, he mastered working with local spices, adding another flavourful feather to his chef’s hat.

Now, overseeing the culinary operations at Four Seasons Hotel Osaka, Paolo leads his team in blending passion with precision to deliver exemplary dining experiences. At Jiang Nan Chun, he supports the creation of authentic Cantonese cuisine, punctuated with interactive flourishes such as tableside carving of the signature Peking Duck, while at Sushi O, he helps to bring an exemplary sushi experience to life.

At Jardin, the all-day bistro, Paolo and the team present an ensemble of engaging offerings: globally inspired breakfast, business lunch, seasonal Afternoon Tea and French classics for dinner. Guest can also sample his personal craftsmanship through pop-up Italian dining events through the year.

Procuring high-quality ingredients is a priority for Paolo, with a focus on fresh produce from selected prefectures across Japan. “Many of our guests are very knowledgeable about seasonality. Our aim is to showcase the finest flavours in season from different Japanese regions, as well as selected rarities from overseas,” he explains, highlighting a fine balance between locavorism and authenticity.

In his role as a leader, Paolo strongly believes in respecting and celebrating cultural differences. Helming a team of acclaimed chefs from across the globe is no easy feat; what unites this multicultural group is a sense of pride and purpose, carefully fostered by their Executive Chef.

In his leisure hours, Paolo loves to spend quality time with his family, be it playing soccer, making pizza or going on hikes. As an avid cyclist and ramen enthusiast, he can often be found pedalling his way along the streets of Osaka, on a mission to track down and try as many kinds of sushi as possible.