Four Seasons Hotel Tokyo at Otemachi

Four Seasons Tenure 

• Since 2020 
• First Four Seasons Assignment: Pastry Chef at est, Four Seasons Hotel Tokyo at Otemachi

Employment History 

• Cuisines Michel Troisgros, Tokyo, Japan; Antica Osteria del Ponte, Tokyo, Japan; Antica Osteria del Ponte, Cassinetta di Lugagnano, Italy; Locanda del Sant’Ufficio, Cioccaro, Italy; Lucas Carton, Paris, France; Gualtiero Marchesi, Erbusco, Italy; Cafe de Paris, Montecarlo, Monaco; Chantecler at The Hotel Negresco, Nice, France
  

Awards and Accolades

• Gault & Millau’s Best Pastry Chef 2024

Education 

• Pastry school at L’Ecole du Grand Chocolat Valrhona, Tain L’Hermitage, France; pastry school at L’Ecole Lenotre Paris, France; Certificate in Culinary Arts at Instituto Alberghiero Nuovi Ambasciatori, Torino, Italy
  

Birthplace 

• Monferrato, Italy
  

Languages Spoken

• Italian, French, Japanese 

Michele Abbatemarco leads the pastry program at Four Seasons Hotel Tokyo at Otemachi with meticulous precision, personal creativity, and a deep respect for craftsmanship – an approach shaped by his remarkable culinary journey from the vibrant markets of Monferrato in Italy to the Michelin-starred kitchens of Europe and Japan.

Growing up in the Italian countryside, young Michele quickly understood the value of local, seasonal ingredients. “My grandfather would often take me to the market,” he recalls. “He was a loyal customer, a friend to all the vendors, so I got to taste and explore many things at every shop, which helped my palate to expand and evolve very early on.”

Michele’s interest in food took a creative turn when he stumbled onto the Michelin Guide and discovered that great chefs were like artists. Curiosity sparked, he learned to draw inspiration from the natural world around him – the hilly landscapes and earthy soils of his hometown – before finding his creative focus in man’s artistry – painting, sculpture and design. The appeal has proved enduring, becoming a hallmark of his work: “I love to reflect aesthetic beauty in my desserts, to play with form, colour and texture.”

After graduating from cooking school, Michele’s passion for pastry led him to Lucas Carton (3 Michelin stars) in Paris, where he found the highest expression of gastronomy under the legendary Chef Alain Senderen. While in Paris, Michele made it a point to meet the masters of French pastry, refining his craft at every step. Returning to Italy as Pastry Chef at Antica Osteria del Ponte (two Michelin stars), he learned to merge French-style rigour with carefully sourced Italian ingredients. In 2005, he moved to the restaurant’s Tokyo branch, followed by a rewarding tenure at Cuisines Michel Troisgros before joining Four Seasons.

As Pastry Chef at est, he played a key role in achieving a Michelin star for the signature French restaurant and was recognised in 2024 as Best Pastry Chef by Gault & Millau Japan. Following his appointment as Executive Pastry Chef, his passion for superlative ingredients can be felt across all outlets – “quality is at the centre of our pastry philosophy”. Carefully nurtured over 15 years in Japan, Michele’s network of local farmers, producers and artisans forms the backbone of this vision, shaping the rhythm of seasonal offerings with freshly harvested produce – as well as elevating staples like wasanbon (Japanese sugar), gyuhi (rice paste) and kanten (seaweed jelly).

Under his leadership, desserts are designed not for instant or overpowering impact, but to unfold a subtle, intimate dialogue with the guest, leaving space for personal interpretation. “The ideal dessert experience is similar to visiting a museum. Each person connects with the same artwork differently, taking away a unique, deeply personal emotion,” he explains.

As Michele’s main showcase, est serves art-inspired desserts grounded in classic French techniques and a strong emphasis on Japanese ingredients and sustainability. Over at PIGNETO, he expresses his Italian heritage through authentic recipes reimagined in a modern format, while THE LOUNGE offers sweets and afternoon teas that conjure the feel of a French boutique – elegant, feminine, restrained.

While a unified vision guides the Hotel’s overall dessert offerings, Michele supports each outlet in articulating its unique identity, working closely with team members to develop their individual ideas and sensibility. “When work comes from the heart, the results are simply better,” he says.

While Michele’s foundation in pastry-making is European, the move to Japan changed his perspective, leading to an intensive process of studying local ingredients, understanding Japanese culture and reviewing his personal recipes. Today, he deftly combines French technique, Italian sensibility and Japanese refinement to deliver poems that speak to the palate – light, balanced and aesthetically pleasing desserts that transform moments into memories.

For Michele, pastry isn’t an isolated idea; it’s part of the broader culinary narrative of every restaurant. “Our goal is to create a series of exceptional tables in Tokyo, a reference point for gastronomes, where everything works in harmony from beginning to end,” he notes.