Four Seasons Hotel Singapore

Four Seasons Tenure

• Since 2025
• First Four Seasons Assignment: Current

Employment History

• Nobu Hotel Shoreditch, London; Nobu Hotel Portman Square; Nobu Hotel Warsaw; Nobu Hotel Ibiza; Nobu Hotel Riyadh

Birthplace

• Valencia, Spain

Education

• Mediterranean Cooking School, Valencia, Spain; Vocational Education & Training (VET) in Culinary Arts

Languages Spoken

• English, Spanish

Born in Valencia, Spain, Executive Chef Héctor Mirón Parra brings more than a decade of experience from some of the world’s most renowned Nobu kitchens to Four Seasons Hotel Singapore.

Inspired from a young age by his grandmother’s joy in cooking, Chef Héctor began his culinary journey immersed in the bold flavours of Mediterranean cuisine, before evolving into a deep mastery of Japanese gastronomy. His career with Nobu became a defining chapter, taking him to kitchens across Ibiza, Riyadh, Warsaw, and London, where he refined his artistry, embraced global influences, and earned recognition for his precision and creativity.

Driven by creativity, a love for his craft, and an unwavering commitment to delighting guests, Chef Héctor continually pushes culinary boundaries while mentoring the next generation of chefs. Passionate about sustainability and the beauty of seasonal produce, he champions the use of fresh, local ingredients while honouring Nobu’s iconic Japanese-Peruvian style.

Chef Héctor brings his vision and expertise to Nobu Singapore, crafting menus that balance innovation with respect for tradition. “Passion and patience are key for a good chef, but it’s not just about having them. A good chef must know how to convey them,” he says. For those starting out, his advice is simple yet profound: “Keep moving, explore new places, experiment new cuisines, and learn from as many chefs as you can.”

On a personal note, Chef Héctor starts his day with a double espresso and a passion for discovery that extends beyond the kitchen. When he’s not crafting menus, he enjoys exploring the city, seeking inspiration in its vibrant neighbourhoods, flavours, and experiences. An adventurous spirit in the kitchen as well as out of it, he loves experimenting with new dishes and sharing these culinary creations with friends and family, cherishing the moments that bring people together over great food and conversation.