Four Seasons Hotel Tokyo at Marunouchi

Four Seasons Tenure

• Since 2021
• First Four Seasons Assignment: Current

Employment History

• Restaurant Sat Bains, Nottingham, UK; Inua, Tokyo, Japan; Tapas Molecular Bar, Tokyo, Japan; Gordon Ramsay at the Conrad Tokyo, Japan; The Gilbert Scott at St Pancras Renaissance Hotel, London, UK; St John Hotel, London, UK; Marcus Wareing at The Berkeley, London, UK; Per Se, New York City, USA; Fischer’s Baslow Hall, Baslow, UK

Birthplace

• Sheffield, UK

Languages Spoken

• English, Japanese, German

Several Michelin stars have illuminated Ashley Caley’s career over nearly two decades — but perhaps none have been as satisfying as the three-star rating bestowed on SÉZANNE in 2024. As an integral part of the team since 2021, Ashley has been there every step of the way with Executive Chef Daniel Calvert, supporting the restaurant’s remarkable rise to top Michelin honours in three short years, not to mention its coveted spot amongst the World’s 50 Best Restaurants.

“These are the greatest achievements in our industry. That’s something we’re very aware of in the kitchen every single day — and that awareness serves as a constant call to excellence,” says Ashley, who oversees SÉZANNE’s day-to-day culinary operations, playing an instrumental role in consistently bringing Daniel’s vision to life.

Starting his career at the renowned Fischer’s Baslow Hall in the UK, close to where he grew up, Ashley quickly discovered a passion for pastry, working his way up to running the section alone. He then crossed the Atlantic to arrive at Per Se (three Michelin stars), where he joined an elite team, including Daniel, and refined his confectionary craft before returning to Fischer’s Baslow Hall to put his new skills to work.

Next came a milestone stint with Marcus Wareing, regarded as one of the best chefs in the UK at the time, at his iconic restaurant in London. Following a rewarding detour into the savoury side of British cuisine at St John’s Hotel, where he mastered classic “nose to tail” techniques under Fergus Henderson, he rejoined Marcus as Head Pastry Chef at The Gilbert Scott.

In 2013, Gordon Ramsay came calling, prompting a career-defining move to the iconic chef’s Tokyo restaurant, where Ashley made his mark first as Chef de Partie and then as Sous Chef. Over the next few years, he continued to broaden his horizons in Tokyo, including at Tapas Molecular Bar and as part of Inua’s opening team in Japan, before heading back to the UK as Sous Chef for Restaurant Sat Bains (two Michelin stars) — his most recent assignment prior to joining SÉZANNE.

Now in his current role, Ashley brings not only strong credentials in both pastry and savoury but also a keen eye for exceptional seasonal produce, continuing to deepen the team’s key relationships with sourcing partners across Japan. As he explains, “The secret is to work with like-minded suppliers who are as passionate about their product as you are.”

Even after all these years, the actual process of cooking continues to delight and inspire him: “There’s a real satisfaction in turning raw ingredients into three Michelin star dishes. I firmly believe that feeling travels from the kitchen to our guests.”

Along with pushing culinary boundaries, Ashley also enjoys raising the bar at the gym. As an avid lifter, he is on a constant journey of growth, with a personal best of 140 kilos for deadlifts and 125 kilos for squats at the time of writing this piece.