Four Seasons Hotel Tokyo at Otemachi

Four Seasons Tenure

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

Employment History

• Mandarin Oriental, Tokyo, Japan; Ikspiari, Tokyo, Japan; The Manhattan Hotel, Tokyo, Japan

Education

• Certification from Ecole Tsuji Tokyo, Japan

Birthplace

• Yokohama, Japan

Languages Spoken

• Japanese

For Satoru Hirano, teamwork is nothing less than a superpower. A firm believer in the value of collaboration and cooperation, this Executive Chef creates a work environment that welcomes diverse opinions and fosters the unique talents of each team member in service of a common goal. The result? Exceptional results that surpass all expectations!

“The secret lies in building strong, consistent relationships across the entire culinary journey,” says Hirano. “The suppliers provide us with exceptional ingredients, the kitchen staff makes their flavours shine, and the servers reveal the stories behind each dish. By working together, we are able to create an extraordinary dining experience to delight our guests.”

Growing up in Yokohama, Hirano imbibed a love of gastronomy from both his parents. His mother owned a coffee shop where he would help out as a child, while his father loved to dine at renowned restaurants, giving young Hirano the chance to sample an astonishing range of fine foods very early in life. In fact, he can pinpoint the very dish that inspired him to become a chef — scallops in saffron butter sauce, crafted by a promising young French chef who later went on to achieve legendary status in Japan.

After earning a certification from Ecole Tsuji Tokyo in Tokyo, Hirano honed his craft across multiple French restaurants in the city, including one at a five-star hotel. This was followed by a rewarding stint with Ikspiari, a gourmet dining destination where he gained valuable experience at varied outlets, including the signature restaurant and Italian diner. He then joined the opening team of a luxury hotel in Tokyo, where as Senior Chef he spent the next several years handling responsibilities such as menu development, banqueting, and training.

In 2020, Hirano’s growing reputation caught the eye of the preopening team of Four Seasons Hotel Tokyo at Otemachi. Coming on board as Banquet Chef, he was soon promoted to Executive Sous Chef and then Executive Chef, a role in which he oversees the entire culinary operations of the property. “We are fortunate to have a number of outstanding chefs, sommeliers, bartenders and restaurant managers,” he shares. “My job is to support them, so they can shine and continue to delight our guests.”

Colleagues are quick to point out another of Hirano’s superpowers: listening! When it comes to milestone events, his in-depth conversations with guests lay the groundwork for highly customized dining. In the case of weddings, for instance, he likes to learn about the couple’s life experiences, from their childhood memories to their shared love story, in order to custom-make a unique culinary celebration. For corporate functions, Hirano and his team design dishes that reflect the company’s history, philosophy and the purpose of the event. As he explains, “Co-creating with guests allows us to give shape to their thoughts and emotions through food.”

When it comes to cooking, Hirano brings a renewed focus to the fundamentals. “It’s the hidden details that reflect a chef’s true mastery — from the ingredients they choose, to how they play with elements like moisture and heat,” he explains. Seeing himself as a lifelong learner, this Chef embraces new discoveries each day, whether it is uncovering the cultural nuances of regional Japanese recipes or experimenting with cutting-edge techniques in the kitchen.

When he is not working, Hirano loves to spend time in the company of Monju, his beloved dog. The two intrepid explorers enjoy all kinds of outings together, from exploring city parks and dining at restaurants to setting off on road trips across the country. An enthusiastic golfer, Hirano can often be spotted on the greens, where he enjoys the serene natural surrounds almost as much as the game itself.